Strawberry Balsamic Chicken Salad

The first time I made this salad, it was a complete accident. I had grilled chicken and strawberries sitting on the counter from separate meal plans, and a half-empty bottle of balsamic that needed using up. Sometimes the best discoveries happen when you stop overthinking and just start tossing things together. That summer evening changed how I approach seasonal cooking entirely.

I served this at a dinner party last July when my friend Sarah announced she was starting a new job. The conversation around that table kept going long past dessert, with everyone reaching back for just one more forkful. Food memories stick with us when they are tied to moments of celebration, even the small ones.

Ingredients

• Boneless chicken breasts: These cook quickly and stay juicy when not overworked
• Olive oil: Helps the seasoning cling and creates a beautiful golden crust
• Mixed salad greens: Use whatever looks freshest, the variety adds depth
• Fresh strawberries: They need to be perfectly ripe, slightly soft to the touch
• Feta cheese: The salty creaminess balances the sweet strawberries
• Balsamic vinegar: Reduces into a syrupy glaze that ties everything together

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

Check price on Amazon

Make the glaze first:

Simmer balsamic vinegar and honey in a small saucepan until it coats the back of a spoon, watching carefully so it does not burn

Season and cook the chicken:

Rub the breasts with olive oil and spices, then grill over medium-high heat until golden and cooked through, about seven minutes per side

Build the salad base:

Spread the mixed greens across your serving platter and scatter sliced strawberries, crumbled feta, and thin red onion ribbons on top

Finish and serve:

Arrange sliced chicken over the salad and drizzle with that cooled balsamic glaze right before eating

Save

This recipe has become my go-to for impromptu porch dinners. There is something about the combination of warm grilled chicken and cool, sweet strawberries that feels like summer on a plate, even when eaten from a takeout container during a busy work week.

Making It Your Own

I have learned that goat cheese works beautifully if you want something milder than feta, and toasted pecans add a buttery crunch that takes this to the next level. The beauty of this salad is how forgiving it is with substitutions based on what you have in the fridge.

Timing Your Prep

The glaze can be made up to a week in advance and stored in a sealed container at room temperature. I often grill extra chicken on Sunday to make weekday assembly feel almost effortless.

Serving Suggestions

This pairs wonderfully with a chilled glass of Sauvignon Blanc or a crisp rosé when the weather turns warm. A crusty baguette on the side helps soak up any extra glaze.

• Keep the sliced strawberries cold until the last minute
• Do not dress the entire salad if you plan to have leftovers
• Toast the nuts in a dry pan for just two minutes to bring out their flavor

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Save

Hope this salad brings as many fresh, happy moments to your table as it has to mine.

Recipe Questions

→ Can I make this ahead of time?

Prepare the balsamic glaze up to a week in advance and store refrigerated. Grill the chicken beforehand and keep it refrigerated. Assemble the salad just before serving to keep greens crisp and prevent strawberries from releasing excess moisture.

→ What other fruits work well with this combination?

Fresh blueberries, sliced peaches, or diced apples create delicious variations. Dried cranberries or cherries also complement the balsamic flavors beautifully when fresh berries aren't in season.

→ Is there a substitute for feta cheese?

Goat cheese (chèvre) offers a creamier texture and milder tang. Fresh mozzarella pearls provide a mild, buttery alternative. For dairy-free options, try avocado cubes or nutritional yeast for savory depth.

→ How do I know when the balsamic glaze is ready?

The glaze is ready when it coats the back of a spoon and reduces by about half. It should be syrupy but still pourable. Keep in mind it will continue thickening slightly as it cools.

→ Can I cook the chicken in the oven instead?

Bake seasoned chicken breasts at 400°F (200°C) for 18-22 minutes until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing to retain juices.

→ How can I add more protein without chicken?

Grilled shrimp, sliced steak, or chickpeas work wonderfully. For a vegetarian boost, add quinoa, hemp seeds, or hard-boiled eggs while maintaining the same flavor profile.