Strawberry Balsamic Chicken Salad

Last July, my sister dropped by unexpectedly with a basket of strawberries from her garden. They were too perfect to bake with, so we threw together whatever was in the fridge and created this salad on the fly. The combination was so good that it has been in regular rotation ever since.

I made this for a dinner party when it was too hot to cook anything heavy. Everyone went quiet after the first bite, and my friend actually asked if she could take the leftovers home for lunch the next day. That is when I knew this was not just another salad.

Ingredients

• Boneless chicken breasts: These cook quickly and stay juicy when you do not overdo the seasoning
• Mixed salad greens: A mix of arugula and spinach adds nice variety in texture and peppery bite
• Fresh strawberries: The star of the show, so pick ones that are deeply red and fragrant
• Crumbled feta: Adds a creamy, salty contrast to the sweet fruit
• Balsamic vinegar: Simmered down with honey, it becomes a syrupy glaze that ties everything together

Instructions

Make the balsamic glaze:

Combine vinegar and honey in a small saucepan, bring to a boil, then reduce heat and simmer gently for 8 to 10 minutes until thickened. Watch it closely near the end, and let it cool completely before using.

Cook the chicken:

Rub the breasts with olive oil and seasonings, then grill or sear over medium-high heat for 6 to 7 minutes per side. Let them rest for 5 minutes so the juices redistribute before slicing.

Build the salad:

Spread greens over a large platter, then arrange strawberries, feta, nuts, and onion on top. Place sliced chicken over everything.

Finish and serve:

Drizzle the cooled balsamic glaze over the salad just before serving. Toss gently at the table so everyone gets some of that sweet reduction.

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This salad has become my go-to when I want to serve something impressive but do not want to turn on the oven. There is something joyful about eating something this pretty and fresh.

Making It Your Own

Goat cheese works beautifully if you want something milder than feta. I have also added avocado slices when I wanted more richness, and cucumber adds a nice crunch on hot days.

Perfect Pairings

A chilled Sauvignon Blanc or dry rosé cuts through the sweetness of the strawberries while complementing the balsamic. For a non-alcoholic option, sparkling water with a lemon wedge works wonderfully.

Make Ahead Tips

You can grill the chicken and make the glaze up to two days in advance. Store them separately in the refrigerator and bring everything to room temperature before assembling.

• Wait to slice the strawberries until the last minute so they do not get soggy
• Keep the nuts separate if you are not serving immediately
• The glaze keeps well in a small jar in the fridge for weeks

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Hope this bright salad finds its way to your table soon. It is the kind of meal that makes you grateful for simple, good food.

Recipe FAQs

→ Can I make the balsamic glaze ahead of time?

Yes, the balsamic glaze can be prepared up to a week in advance and stored in an airtight container in the refrigerator. Gently warm it before serving if it thickens too much.

→ What other proteins work well with this combination?

Grilled shrimp, pan-seared salmon, or even sliced steak would pair beautifully. For vegetarian options, try chickpeas, grilled halloumi, or extra nuts for protein.

→ Can I use frozen strawberries?

Fresh strawberries work best for their texture and appearance. If using frozen, thaw completely and pat dry before adding, though they may release more liquid into the dish.

→ How do I know when the glaze is thick enough?

The glaze is ready when it coats the back of a spoon and reduces by about half. It will continue thickening as it cools, so remove from heat while slightly thinner than desired consistency.

→ What greens work best for this dish?

Arugula adds peppery bite, spinach provides mild flavor, and romaine offers satisfying crunch. A mix of all three creates perfect texture and flavor balance.