Save to Pinterest The first time I made this salad, it was actually because I had strawberries that were about to go bad and chicken thawing on the counter with zero plan attached. Sometimes the best dinners happen that way, born from kitchen desperation rather than careful planning.
Last summer, I served this at a backyard dinner party when the temperature hit ninety degrees and nobody wanted anything heavy. My friend Sarah, who claims to hate fruit in savory dishes, went back for seconds and asked for the glaze recipe before she even left the table.
Ingredients
- Chicken breasts: Boneless and skinless works best here, and pounding them slightly even helps them cook more evenly and stay tender
- Olive oil: This creates a nice sear and helps the seasoning stick to the chicken, plus adds richness without being heavy
- Mixed salad greens: Using a combination of arugula, spinach, and romaine gives you both peppery and mild notes that complement the sweet strawberries
- Fresh strawberries: Look for berries that are ripe but still firm so they hold their shape when sliced and tossed through the salad
- Feta cheese: The creamy tanginess cuts through the sweetness of the strawberries and balsamic, and goat cheese works beautifully too if you prefer
- Balsamic vinegar: Reducing this with honey creates that restaurant-style glaze that makes everything taste professional and intentional
Instructions
- Make the balsamic glaze first:
- Combine vinegar and honey in a small saucepan, bring to a bubble, then lower heat and let it simmer until it coats the back of a spoon and thickens nicely. Keep an eye on it because it can go from perfect to burned surprisingly fast.
- Cook the chicken:
- Season the breasts generously with oil and spices, then sear in a hot pan or grill for about seven minutes per side until golden and cooked through. Letting the meat rest for a few minutes before slicing keeps all the juices inside where they belong.
- Build your salad base:
- Spread the mixed greens across a large serving platter or divide among individual plates, then scatter sliced strawberries, crumbled feta, thin red onion shavings, and toasted nuts over the top.
- Finish and serve:
- Arrange the sliced chicken attractively over the salads and drizzle that cooled balsamic glaze right before serving so everything stays fresh and vibrant. Toss gently at the table or let everyone dress their own portions.
Save to Pinterest This has become my go-to when I want something that feels special but does not require turning on the oven during summer. There is something about the combination of warm spiced chicken, cool crisp greens, and that sweet sticky glaze that just works every single time.
Making It Your Own
Sometimes I swap in goat cheese when I want something creamier, and toasted almonds work just as well as pecans if that is what you have in the pantry. The beauty of this recipe is how forgiving it is, and you really cannot mess up the basic formula of protein plus fruit plus cheese plus something crunchy.
Timing Everything Right
I learned the hard way that making the glaze ahead of time is actually a blessing, not extra work, because it frees you up to focus on the chicken and assembly right before serving. The glaze keeps well in the fridge for weeks, so sometimes I double the batch just to have it on hand for quick weeknight salads.
Serving Suggestions
A chilled glass of Sauvignon Blanc or rosé pairs beautifully with the sweet and savory notes, and a crusty baguette on the side helps soak up any extra glaze. This also works beautifully as part of a larger spread when you are feeding a crowd and want something lighter alongside heavier mains.
- Try adding avocado slices for extra creaminess and healthy fats
- Cucumber adds a fresh crunch that contrasts nicely with the soft cheese
- For a vegetarian version, chickpeas or grilled halloumi make excellent protein substitutes
Save to Pinterest Hope this becomes one of those recipes you turn to again and again, whenever you want something that tastes like summer on a plate.
Common Recipe Questions
- → How do I make the balsamic glaze?
Simmer balsamic vinegar with honey over medium heat for 8–10 minutes until reduced and thickened. Cool before using.
- → What’s the best way to cook the chicken?
Rub chicken breasts with olive oil, salt, pepper, and garlic powder then grill or pan-sear for 6–7 minutes per side until fully cooked and rested.
- → Can I substitute the feta cheese?
Yes, goat cheese can be used for a creamier texture and slightly different flavor profile.
- → What nuts work best for this dish?
Toasted pecans or walnuts add crunch and a nutty contrast but can be omitted or substituted as preferred.
- → How should I assemble the salad for best flavor?
Start with mixed greens as a base, layer sliced strawberries, crumbled cheese, nuts, and onion, then top with sliced chicken and drizzle with the balsamic glaze just before serving.
- → Is this dish suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free, making it safe for gluten-sensitive individuals.