Vibrant salad combining grilled chicken, fresh strawberries, feta cheese, and homemade balsamic glaze over crisp mixed greens.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 10.5 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 1½ cups fresh strawberries, hulled and sliced
08 - ⅔ cup crumbled feta cheese
09 - ⅓ cup toasted pecans or walnuts (optional)
10 - ½ small red onion, thinly sliced
→ Balsamic Glaze
11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey
# How-To Steps:
01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 8 to 10 minutes, stirring occasionally, until thickened to a syrupy consistency. Remove from heat and allow to cool completely.
02 - Rub chicken breasts evenly with olive oil, salt, pepper, and garlic powder. Heat a grill pan or skillet over medium-high heat. Cook chicken for 6 to 7 minutes per side until golden brown and cooked through. Transfer to a cutting board and rest for 5 minutes, then slice thinly.
03 - Arrange mixed salad greens on a large platter or divide among individual bowls. Distribute sliced strawberries, crumbled feta cheese, toasted nuts if using, and red onion slices over the greens.
04 - Arrange the sliced chicken breasts over the salad components.
05 - Drizzle the cooled balsamic glaze over the salad just before serving. Toss gently to combine if desired, or serve with glaze on the side.
