Strawberry Balsamic Chicken Salad

The first time I made this salad was during one of those oppressively hot July afternoons when turning on the oven felt like a personal crime against my already struggling air conditioning. I had chicken thawing and a container of strawberries that were dangerously close to their last day, so I threw everything on the grill and drizzled this balsamic situation over the top. My husband took one bite and actually went quiet, which is saying something.

Last summer I served this at a backyard dinner party and watched my friend Sarah literally scrape her plate clean. She's not typically a salad person, but something about warm grilled chicken against cool strawberries won her over completely. Now she texts me every time strawberries go on sale asking if I'm making it again.

Ingredients

• 2 boneless skinless chicken breasts: Pound them slightly even if not specified so they cook evenly and stay juicy
• 1 tablespoon olive oil: Helps the seasoning stick and creates those gorgeous grill marks
• 1 teaspoon salt: Enhances all the flavors coming from strawberries and glaze
• ½ teaspoon black pepper: Freshly ground makes a noticeable difference here
• ½ teaspoon garlic powder: Distributes better than fresh garlic for quick seasoning
• 120 g mixed salad greens: Use whatever looks fresh and vibrant at your market
• 200 g fresh strawberries: Pick ones that are deeply red and fragrant
• 100 g crumbled feta cheese: The salty creaminess balances the sweet strawberries perfectly
• 50 g pecans or walnuts: Toasting them first brings out their natural oils and crunch
• ½ small red onion: Thinly sliced adds just enough bite without overwhelming
• 80 ml balsamic vinegar: Quality matters here since its the star of your glaze
• 1 tablespoon honey: Tempers the acidity and helps the glaze coat beautifully

Instructions

Make the balsamic glaze first:

Combine vinegar and honey in a small saucepan over medium heat, watching it bubble and reduce until it coats the back of a spoon

Season and cook the chicken:

Rub the breasts thoroughly with oil and spices, then grill or sear for about 7 minutes per side until beautifully marked and cooked through

Let the chicken rest briefly:

Give it five minutes before slicing so the juices redistribute instead of running all over your cutting board

Build your salad base:

Spread the greens across your serving platter or individual bowls, then arrange strawberries, feta, nuts, and onion on top

Finish and serve:

Arrange sliced chicken over everything and drizzle with that gorgeous cooled glaze right at the table

Save

This salad became my go to for summer dinners after my sister asked me to make it for her birthday lunch last year. There is something about the combination that feels special yet completely unpretentious, like comfort food dressed up for company.

Make It Yours

Swap goat cheese for feta if you want something creamier and less crumbly. I have also thrown in avocado slices or cucumber when the garden is overflowing and it never disappoints.

Wine Pairing Magic

A crisp Sauvignon Blanc cuts through the balsamic while complementing the strawberries perfectly. Chilled rosé works beautifully too, especially if you are eating outside on a warm evening.

Vegetarian Twist

Skip the chicken entirely and bulk up with extra nuts or some chickpeas for protein. The salad still feels complete and satisfying without the meat.

• Keep extra glaze in a small jar in the fridge for quick weekday lunches
• Toast nuts in a dry pan for just 2 to 3 minutes until fragrant
• This salad does not sit well with dressing on it so serve immediately

Save

Warm chicken, cool strawberries, and that sticky sweet glaze hitting the greens is what summer eating is all about.

Questions & Answers

→ Can I make the balsamic glaze ahead of time?

Yes, the balsamic glaze can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Drizzle it over the salad just before serving for the best presentation.

→ What are the best ways to cook the chicken?

Grilling creates beautiful char marks and adds smoky flavor, but pan-searing in a skillet works equally well. Cook over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F. Let it rest before slicing for juicier results.

→ How do I prevent the greens from wilting?

Keep greens chilled until serving time. Add the warm or room-temperature chicken just before eating, and drizzle the balsamic glaze sparingly to avoid excess moisture. You can also dress the greens separately if preferred.

→ Can I substitute the feta cheese?

Absolutely. Goat cheese offers a tangier, creamier flavor, while ricotta salata provides a firmer texture. For a dairy-free option, try toasted nuts or chickpeas for added protein and richness.

→ What vegetables pair well with this salad?

Cucumbers, avocado, radishes, and bell peppers complement the strawberry and feta flavors beautifully. Fresh herbs like basil or mint add brightness. Toast extra nuts for additional crunch and depth.

→ Is this salad suitable for meal prep?

Store components separately to maintain freshness—keep greens in one container, cooked chicken in another, and the balsamic glaze in a third. Assemble within a few hours of serving for the best texture and flavor.