Strawberry Balsamic Chicken Salad

The first time I made this salad was on a whim during strawberry season when my farm share box was overflowing with berries. I had some chicken breasts defrosted and a bottle of balsamic that needed using, so I just started throwing things together. My husband took one bite and looked at me like I'd discovered fire, which honestly felt better than any compliment I've received in a restaurant kitchen.

Last summer I served this at a backyard dinner party when it was too hot to turn on the oven. Everyone stood around the platter picking at the leftovers long after the main course was finished, and my friend Sarah actually asked if she could take home the remaining glaze in a jar. That's when I knew this wasn't just a salad anymore.

Ingredients

• Boneless chicken breasts: The blank canvas that soaks up all those seasonings and provides the protein backbone
• Olive oil: Helps the spices adhere and gives the chicken that gorgeous golden exterior
• Garlic powder: Distributes evenly better than fresh garlic would in this quick rub
• Mixed salad greens: The peppery arugula cuts through the sweetness while spinach adds body
• Fresh strawberries: Only use berries that actually smell fragrant or the whole salad falls flat
• Feta cheese: Adds that creamy tangy element that bridges the fruit and chicken
• Toasted nuts: The crunch is essential and toasting them yourself makes a huge difference
• Balsamic vinegar: Reduces down into this incredible syrupy glaze that ties everything together
• Honey: Balances the acidity of the vinegar and helps the glaze coat the back of a spoon

Instructions

Make the magic glaze first:

Combine balsamic vinegar and honey in a small saucepan and bring to a bubble, then drop the heat to a gentle simmer. Let it reduce for about 10 minutes until it coats the back of a spoon and has that beautiful syrup consistency.

Season and cook the chicken:

Rub the chicken breasts with olive oil and all those spices, then grill or sear them in a hot pan for 6 to 7 minutes per side. Let the chicken rest for a few minutes before slicing or all those juices will end up on your cutting board instead of in the salad.

Build your salad foundation:

Spread those mixed greens across your prettiest platter or individual bowls, then scatter the sliced strawberries, crumbled feta, toasted nuts, and thin red onion slices all over. Think of it like painting a picture where every ingredient gets its own moment to shine.

Top with chicken and finish:

Arrange those sliced chicken breasts right on top and drizzle everything with your cooled balsamic glaze just before serving. Toss it gently at the table so everyone gets some of that gorgeous glaze coating every single bite.

Save

This salad has become my go to for summer nights when cooking feels like a chore but I still want something special. There's something about the way the warm chicken meets the cool strawberries that just works every single time.

Make It Your Own

I've learned that goat cheese works beautifully if you want something creamier than feta, and adding fresh avocado turns it into an even more substantial meal. Sometimes I throw in cucumber ribbons when the garden is overflowing.

Timing Is Everything

The glaze can be made up to a week ahead and stored in a jar, but the salad must be assembled right before serving. Once those dressed greens hit the plate, you've got about twenty minutes before everything starts looking sad and wilted.

Perfect Pairings

A crisp Sauvignon Blanc or chilled rosé cuts through the richness of the feta and glaze perfectly. If you're feeding a crowd, serve it alongside some crusty bread to soak up any extra dressing.

• Toast your nuts in a dry pan for 3 minutes until fragrant
• Hull the strawberries by running a small knife around the green top
• Let the glaze cool completely or it will wilt your greens

Save

Somehow this always feels fancier than the thirty five minutes it actually takes to put together. That's the kind of weeknight dinner miracle I'm always searching for.

Recipe FAQs

→ Can I make the balsamic glaze ahead of time?

Yes, the balsamic glaze can be prepared up to a week in advance. Store it in an airtight container in the refrigerator. Gently warm it before serving if it becomes too thick to drizzle easily.

→ What other greens work well in this dish?

Baby spinach, arugula, spring mix, or even kale work beautifully. You can also use a combination of greens for varied texture and flavor profiles.

→ How do I know when the chicken is done?

The chicken is ready when it reaches an internal temperature of 165°F (74°C). Cut into the thickest part to ensure the meat is opaque throughout and juices run clear.

→ Can I use frozen strawberries?

Fresh strawberries are recommended for the best texture and flavor. Frozen strawberries tend to release excess water and become mushy when thawed, which can make the salad soggy.

→ How long does this salad keep?

This dish is best enjoyed immediately after assembly. If meal prepping, store components separately—the chicken, glaze, and dressing should be kept apart from the greens and strawberries for up to 3 days.