Honey Balsamic Chicken Salad

The smoke from the grill was curling into the afternoon sun when I realized I had run out of my usual lemon vinaigrette. I grabbed the balsamic and honey instead, whisking them together with a shrug, and that spontaneous swap turned into one of my most requested dishes. The chicken picked up this gorgeous caramelized sheen, and the glaze pooled into the greens with just enough sweetness to make every bite feel a little indulgent. Now I keep extra balsamic on hand just for this salad.

I made this for a small gathering last spring when strawberries were just coming into season. Everyone kept going back for seconds, scraping up the last bits of glaze from their plates. One friend asked if I had taken a cooking class, and I laughed because the whole thing came together while I was still in my gardening clothes. It is one of those recipes that looks like effort but really just asks you to pay attention for a few minutes.

Ingredients

• Boneless, skinless chicken breasts: These cook quickly and stay tender if you do not overcook them, and slicing them thin after resting makes them easier to eat in a salad.
• Olive oil: Helps the marinade cling to the chicken and adds a subtle richness that balances the acidity of the vinegar.
• Balsamic vinegar (for marinade and glaze): The backbone of the flavor here, it brings a deep sweetness and acidity that intensifies beautifully when reduced.
• Honey: Mellows the sharpness of the balsamic and gives the glaze that glossy, syrupy texture that coats every ingredient.
• Salt and freshly ground black pepper: Simple seasoning that lets the other flavors shine without getting in the way.
• Mixed salad greens: A blend of arugula, spinach, and baby kale adds varied textures and a peppery bite that stands up to the sweet glaze.
• Fresh strawberries: Juicy and sweet, they contrast the tangy goat cheese and add bright pops of color and flavor.
• Goat cheese: Creamy and tangy, it melts slightly from the warm chicken and ties all the flavors together.
• Toasted pecans or walnuts: Optional but worth it for the crunch and earthy richness that makes the salad feel more substantial.
• Red onion: Thinly sliced so it adds a sharp bite without overpowering the sweeter elements.

Instructions

Preheat the grill:

Get your grill or grill pan to medium high heat so the chicken gets those nice char marks without sticking. A hot surface also helps seal in the juices right from the start.

Marinate the chicken:

Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts evenly and let them sit for 10 minutes. Even this short rest makes a difference in flavor and tenderness.

Make the glaze:

Combine balsamic vinegar and honey in a small saucepan over medium heat, then simmer until it thickens and turns syrupy, about 5 minutes. Let it cool so it clings to the salad instead of running off.

Grill the chicken:

Cook the chicken for 6 to 7 minutes per side until fully cooked and the juices run clear, then let it rest for 5 minutes before slicing thinly. Resting keeps the meat juicy and makes slicing cleaner.

Assemble the salad:

Arrange the greens on a platter or individual plates, then top with strawberries, goat cheese, red onion, and toasted nuts if using. Layering everything evenly ensures every bite has a little of each flavor.

Finish and serve:

Place the sliced chicken on top and drizzle generously with the honey balsamic glaze. Serve immediately while the chicken is still warm and the greens are crisp.

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There is something quietly satisfying about setting this salad down in front of someone and watching them take that first bite. The glaze catches the light, the strawberries look almost too pretty to eat, and then they taste it and everything gets quiet for a moment. It is one of those dishes that reminds me why I love feeding people.

Making It Ahead

You can marinate the chicken for up to two hours in the fridge if you want deeper flavor, and the glaze keeps well in a sealed jar for several days. I often make extra glaze because it is fantastic drizzled over roasted vegetables or even vanilla ice cream. Just warm it gently before serving if it thickens too much in the fridge.

Swaps and Variations

Feta works beautifully in place of goat cheese if you want something a bit saltier and less creamy. Avocado slices add richness and make the salad more filling without weighing it down. If strawberries are not in season, try sliced pears or dried cranberries for a different kind of sweetness.

Serving Suggestions

This salad shines as a light lunch on its own or as an elegant starter before a heavier main course. It pairs beautifully with a crisp Sauvignon Blanc or even a sparkling water with lemon if you want to keep things simple.

• Serve with crusty bread on the side to soak up any extra glaze left on the plate.
• Double the recipe for a crowd and arrange it on a big platter for a stunning presentation.
• Leftovers keep for a day in the fridge, though the greens will soften, so store components separately if you can.

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This salad has become my go to whenever I want something that feels special without requiring hours in the kitchen. I hope it brings you as much joy as it has brought to my table.

Recipe FAQs

→ Can I prepare this salad in advance?

Yes, you can prepare components ahead. Cook and slice the chicken, make the glaze, and chop vegetables up to 4 hours prior. Assemble just before serving to keep greens fresh and crisp.

→ What's the best way to grill chicken breasts evenly?

Pound chicken breasts to uniform thickness before cooking. This ensures even grilling and prevents dry, overcooked edges. Grill over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F.

→ How do I get the honey balsamic glaze to the right consistency?

Simmer the balsamic vinegar and honey together for about 5 minutes until it coats the back of a spoon. It will continue thickening as it cools. If it becomes too thick, thin with a teaspoon of water.

→ Can I use a different cheese instead of goat cheese?

Absolutely. Feta cheese offers similar tanginess and texture. Ricotta salata, crumbled blue cheese, or even sharp cheddar work well. Choose based on your flavor preference and what pairs with the honey balsamic profile.

→ Is this salad suitable for meal prep?

Store components separately in airtight containers for up to 3 days. Keep dressing separate to prevent sogginess. Assemble portions individually when ready to eat for the best texture and flavor.

→ What wines pair well with this dish?

Crisp Sauvignon Blanc complements the sweetness and acidity beautifully. Pinot Grigio, Albariño, or a light Rosé are excellent alternatives. The wine's acidity balances the honey balsamic glaze perfectly.