Save The first time I served this salad was at a July potluck when my neighbor Sarah brought over a flat of strawberries from her family farm. I had chicken defrosted and a bag of greens, so I threw everything together with some balsamic I had reducing in a saucepan. Three people asked for the recipe before they even finished their plates.
Last summer I started making this every Sunday for meal prep, and it became the thing I actually looked forward to eating at lunch. Something about the strawberries getting even sweeter after sitting with the glaze makes it taste better the next day.
Ingredients
- 2 boneless skinless chicken breasts: Pound them to even thickness so they cook at the same speed and stay juicy
- 1 tablespoon olive oil: Helps the seasoning stick and gives you those nice grill marks
- 1 teaspoon salt: Essential for bringing out the strawberries natural sweetness
- ½ teaspoon black pepper: Freshly cracked makes a huge difference here
- ½ teaspoon garlic powder: Distributes evenly better than fresh garlic would on the chicken surface
- 4 cups mixed salad greens: I like half arugula for that peppery kick that cuts through the sweet
- 1 ½ cups fresh strawberries: Pick ones that are deep red and smell fragrant they carry the dish
- ⅔ cup crumbled feta cheese: The salty creaminess is what pulls all the flavors together
- ⅓ cup pecans or walnuts: Toast them in a dry pan for 3 minutes first if you have time
- ½ small red onion: Thin slices add just enough bite without being overwhelming
- ⅓ cup balsamic vinegar: Cheap stuff works fine here since youre reducing it anyway
- 1 tablespoon honey: Balances the acidity and helps the glaze coat everything beautifully
Instructions
- Make the balsamic glaze first:
- Combine vinegar and honey in a small saucepan over medium heat, watching it bubble down until its thick enough to coat a spoon.
- Season and cook the chicken:
- Rub the oil and spices all over the breasts then cook in a hot pan for about 7 minutes per side until golden and no longer pink in the center.
- Let the chicken rest:
- Give it 5 minutes on a cutting board so the juices redistribute then slice into thin strips against the grain.
- Build your salad base:
- Pile the greens onto a big platter and arrange strawberries feta nuts and onion on top like youre plating something for a food magazine.
- Add the chicken and finish:
- Arrange the warm sliced chicken over everything and drizzle with that cooled glaze right before serving so it stays pretty.
Save My sister in law who claims to hate salads texted me the next day after I made this for dinner asking exactly what balsamic I used. Sometimes the simplest combinations are the ones that make people remember a meal.
Making It Ahead
Ive learned to prep everything separately and store it in containers the greens go in one big bag with a paper towel to absorb moisture. The glaze keeps for weeks in the fridge and actually gets better over time.
Easy Swaps
Goat cheese works beautifully if you want something softer than feta and sliced almonds add great crunch if nuts are an issue. Sometimes I add half an avocado when I want it to feel more like a complete meal.
Serving Suggestions
This makes the perfect light dinner on a hot evening when turning on the oven feels like a mistake. A chilled glass of crisp white wine alongside somehow makes the whole thing feel like a restaurant experience.
- Crusty bread on the side helps soak up extra glaze
- Grilled peaches work in place of strawberries during late summer
- Add some chickpeas if you want more protein without meat
Save Hope this becomes one of those recipes you keep coming back to whenever strawberries look good at the market.
Recipe FAQs
- → Can I prepare this salad ahead of time?
Prepare components separately: grill and slice chicken, make the balsamic glaze, and chop vegetables up to 4 hours ahead. Assemble just before serving to keep greens crisp and prevent wilting.
- → What's the best way to cook the chicken?
Grill over medium-high heat for 6-7 minutes per side for beautiful char marks, or pan-sear in a skillet if preferred. Both methods create juicy, tender chicken. Let it rest 5 minutes before slicing for maximum moisture retention.
- → How do I make the balsamic glaze thicker?
Simmer the balsamic vinegar and honey mixture for 8-10 minutes, stirring occasionally, until reduced by about half. The glaze will thicken further as it cools. If it becomes too thick, thin with a teaspoon of water.
- → What cheese alternatives work best?
Goat cheese offers a tangier, creamier alternative to feta. Blue cheese provides bold flavor, while ricotta salata adds a mild, slightly sweet note. Choose based on your preference for intensity.
- → How can I make this vegetarian?
Simply omit the chicken and add extra protein like chickpeas, white beans, toasted pecans, or pumpkin seeds. You'll maintain similar nutrition while keeping the fresh, light character of the salad intact.
- → What wines pair well with this dish?
Crisp Sauvignon Blanc complements the strawberry and balsamic notes beautifully, while chilled rosé adds refreshing elegance. Both highlight the salad's bright acidity and fruity elements perfectly.