Juicy grilled chicken pairs with sweet strawberries, creamy feta, and tangy balsamic glaze over crisp mixed greens.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (10.6 oz)
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
# Directions:
01 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, reduce heat, and simmer for 8-10 minutes, stirring occasionally, until thickened. Remove from heat and allow to cool completely.
02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice thinly.
03 - Arrange mixed greens on a large platter or in individual bowls. Top with sliced strawberries, crumbled feta, toasted nuts if using, and red onion slices.
04 - Arrange sliced chicken over the prepared salad.
05 - Drizzle cooled balsamic glaze over the salad just before serving. Toss gently if desired.
