# What You Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts (about 10.5 oz total)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ For the Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine, etc.)
07 - 1 ½ cups fresh strawberries, hulled and sliced (about 7 oz)
08 - ⅔ cup crumbled feta cheese (about 3.5 oz)
09 - ⅓ cup pecans or walnuts, toasted (optional, about 1.75 oz)
10 - ½ small red onion, thinly sliced
→ For the Balsamic Glaze
11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey
# Directions:
01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 8–10 minutes, stirring occasionally, until thickened and reduced by about half. Remove from heat and allow to cool completely before serving.
02 - Rub chicken breasts evenly with olive oil, then season both sides with salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into thin strips.
03 - Arrange mixed greens as a bed on a large serving platter or distribute among individual bowls. Layer sliced strawberries, crumbled feta, toasted nuts (if using), and thinly sliced red onion over the greens.
04 - Arrange sliced grilled chicken over the salad. Drizzle the cooled balsamic glaze generously over the entire dish just before serving. Toss gently at the table to distribute dressing evenly, or serve composed for presentation.
