# What You'll Need:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts (about 10 ounces total)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ For the Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine, etc.)
07 - 1 1/2 cups fresh strawberries, hulled and sliced
08 - 2/3 cup crumbled feta cheese
09 - 1/3 cup pecans or walnuts, toasted (optional)
10 - 1/2 small red onion, thinly sliced
→ For the Balsamic Glaze
11 - 1/3 cup balsamic vinegar
12 - 1 tablespoon honey
# How to Make It:
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 before serving.
02 - Rub chicken breasts thoroughly 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 (internal temperature reaches 165°F). Let rest for 5 minutes, then slice into thin strips.
03 - Arrange mixed greens evenly on a large serving platter or in individual bowls. Distribute sliced strawberries, crumbled feta, toasted nuts (if using), and red onion over the greens.
04 - Place sliced chicken strips over the salad. Drizzle with cooled balsamic glaze just before serving. Toss gently to combine if preferred, or serve as composed salad.
