Save on Pinterest The first time I made this salad was during a heatwave when my tiny apartment kitchen felt like an oven and turning on the stove seemed like punishment. I ended up grilling the chicken on my balcony and discovered that the slight char from the heat made everything taste better anyway.
My sister took one bite during a backyard lunch last July and immediately demanded the recipe. Now she makes it every time she hosts dinner parties, and I still get credit for introducing them to it.
Ingredients
- 2 boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay tender
- 1 tablespoon olive oil: This helps the seasoning stick and creates a beautiful golden crust
- 1 teaspoon salt: Enhances the natural flavors of both chicken and strawberries
- ½ teaspoon black pepper: Freshly ground gives the best aromatic punch
- ½ teaspoon garlic powder: Distributes evenly unlike fresh garlic which can burn
- 120 g mixed salad greens: The combination of peppery arugula and mild spinach creates perfect balance
- 200 g fresh strawberries: Choose berries that are deep red and slightly soft for maximum sweetness
- 100 g crumbled feta cheese: The creamy tang cuts through the sweetness of the glaze
- 50 g toasted pecans or walnuts: Toasting them in a dry pan for 3 minutes makes all the difference
- ½ small red onion: Thin slices add a mild sharpness that ties everything together
- 80 ml balsamic vinegar: Aged vinegar produces a smoother more complex glaze
- 1 tablespoon honey: Balances the acidity and helps the glaze cling to the salad
Instructions
- Craft your balsamic glaze:
- Combine balsamic vinegar and honey in a small saucepan over medium heat. Let it bubble gently for 8 to 10 minutes until it coats the back of a spoon then remove from heat to cool and thicken further.
- Grill the chicken to perfection:
- Coat the chicken with olive oil then rub with the salt pepper and garlic powder. Cook over medium high heat for 6 to 7 minutes per side until juices run clear then let it rest for 5 minutes before slicing thinly.
- Build your colorful base:
- Spread the mixed greens across a large platter or individual plates. Arrange the strawberries feta toasted nuts and red onion on top for maximum visual appeal.
- Top and finish with flair:
- Arrange the warm sliced chicken over the salad then drizzle with the cooled balsamic glaze just before serving. Let everyone toss it at the table so they get all the flavors in every bite.
Save on Pinterest This salad became my go to for summer dinner parties because it looks impressive but lets me actually enjoy time with my guests instead of being stuck at the stove.
Perfecting Your Glaze
I learned the hard way that walking away from simmering balsamic vinegar results in a burned sticky mess that takes forever to scrub off the pan. Stay close and stir occasionally to catch it at the right consistency.
Making It Ahead
The glaze keeps for weeks in the refrigerator and actually tastes better after the flavors meld together. I often make double and keep a jar handy for quick weeknight salads.
Serving Suggestions
A chilled glass of crisp white wine alongside this salad transforms a weeknight dinner into something special. The wine cuts through the rich feta and complements the bright strawberries perfectly.
- Serve the glaze on the side so guests can control their own sweetness level
- Add some avocado slices for extra creaminess that holds up well
- Grill some extra chicken for tomorrow is lunch over mixed greens
Save on Pinterest Every time I serve this someone asks for the recipe and I get to share the story about how it came from a desperate attempt to avoid cooking in a hot kitchen.
Recipe Questions & Answers
- → Can I make the balsamic glaze ahead of time?
Yes, prepare the glaze up to 3 days in advance and store in an airtight container in the refrigerator. Bring to room temperature before drizzling over the salad.
- → How should I grill the chicken for best results?
Preheat your grill or pan to medium-high heat. Season the breasts well and cook 6-7 minutes per side until an internal thermometer reads 165°F. Resting for 5 minutes keeps the meat juicy.
- → What can I substitute for feta cheese?
Goat cheese offers a creamier alternative with similar tanginess. Blue cheese, ricotta salata, or even a mild mozzarella work well depending on your flavor preferences.
- → Is this salad suitable for meal prep?
Keep components separate and assemble just before serving. Store grilled chicken, greens, and toppings in separate containers for up to 3 days. Add the glaze only when ready to eat.
- → How can I make this vegetarian?
Omit the chicken and add extra protein with toasted nuts, chickpeas, or white beans. Consider adding grilled vegetables like zucchini or bell peppers for substance and flavor.