A vibrant summer salad with grilled chicken, fresh strawberries, feta cheese, and a tangy balsamic glaze on crisp greens.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz total)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon garlic powder
→ Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 1.5 cups fresh strawberries, hulled and sliced
08 - 0.67 cup crumbled feta cheese
09 - 0.33 cup toasted pecans or walnuts, optional
10 - 0.5 small red onion, thinly sliced
→ Balsamic Glaze
11 - 0.33 cup balsamic vinegar
12 - 1 tablespoon honey
# How to Make It:
01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, reduce heat to low, and simmer for 8–10 minutes, stirring occasionally, until thickened and reduced by approximately half. Remove from heat and allow to cool to room temperature.
02 - Rub chicken breasts evenly with olive oil, salt, pepper, and garlic powder. Grill on a preheated grill pan or sear in a skillet over medium-high heat for 6–7 minutes per side until internal temperature reaches 165°F. Allow chicken to rest for 5 minutes before slicing thinly against the grain.
03 - Distribute mixed greens evenly across a large serving platter or divide among individual bowls as the foundation for the salad.
04 - Top greens with sliced strawberries, crumbled feta cheese, toasted nuts if desired, and thin red onion slices. Arrange components for visual appeal and balanced distribution.
05 - Position sliced chicken over the salad composition. Drizzle cooled balsamic glaze evenly across the entire salad just before serving. Gently toss ingredients together if desired.
