Pin It The first time I made this salad, it was actually a mistake. I had planned to grill the chicken with a savory herb rub, but realized halfway through prep that I was completely out of fresh herbs. With guests arriving in thirty minutes and strawberries sitting on the counter from that morning's market run, I decided to pivot entirely. That accidental dinner has now become my most requested summer recipe.
Last summer, my neighbor Sarah came over for what was supposed to be a quick lunch between her meetings. She ended up staying for two hours, asking me to write down every detail of this salad. Two weeks later, she told me it was now her daughters favorite dinner, and that her husband had requested it three times in one week.
Ingredients
- 2 boneless skinless chicken breasts: Pound them slightly to even thickness so they cook evenly and stay juicy
- 1 tablespoon olive oil: This helps the seasoning stick and creates a beautiful golden crust
- 1 teaspoon salt: Dont be shy with seasoning the chicken since the salad components are mild
- ½ teaspoon black pepper: Freshly cracked gives you the best aroma and flavor
- ½ teaspoon garlic powder: Distributes more evenly than fresh garlic for the chicken rub
- 4 cups mixed salad greens: A blend adds more interest than just one type of green
- 1 ½ cups fresh strawberries: Choose berries that are deep red and slightly fragrant for the sweetest flavor
- ⅔ cup crumbled feta cheese: The creamy tanginess balances the sweetness of the strawberries perfectly
- ⅓ cup toasted pecans or walnuts: Toasting brings out their natural oils and makes them crunchier
- ½ small red onion: Thinly sliced, it adds a nice sharp bite without being overwhelming
- ⅓ cup balsamic vinegar: Good quality balsamic makes a noticeable difference in the glaze
- 1 tablespoon honey: This balances the acidity of the vinegar and helps the glaze thicken
Instructions
- Make the balsamic glaze first:
- Combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a gentle boil, then reduce to low and simmer for about 10 minutes, stirring occasionally, until it coats the back of a spoon and has reduced by half. Set aside to cool completely it will thicken more as it cools.
- Cook the chicken:
- Rub the chicken breasts with olive oil, then season generously with salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for about 7 minutes per side until nicely marked and cooked through. Let rest for 5 minutes before slicing into thin strips.
- Toast the nuts:
- While the chicken rests, place the pecans or walnuts in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring frequently, until fragrant and golden. Watch carefully because nuts can go from perfect to burnt very quickly.
- Build the salad:
- Arrange the mixed greens on a large serving platter or divide among individual plates. Scatter the sliced strawberries, crumbled feta, toasted nuts, and red onion over the greens.
- Finish and serve:
- Arrange the sliced chicken on top of the salad. Drizzle the cooled balsamic glaze over everything just before serving, and toss gently at the table so everyone gets some of that delicious glaze on their portion.
Pin It My father-in-law, whos usually skeptical about fruit in savory dishes, actually went back for seconds the first time he tried this. Later he admitted that the combination made him understand what people mean when they talk about balance in food.
Make It Your Own
Goat cheese works beautifully instead of feta if you prefer something creamier and milder. During peak summer, I sometimes add fresh basil leaves or mint for an extra layer of flavor that makes the whole salad feel even fresher.
Timing Is Everything
The trickiest part is getting all the components ready at the same time. I always start the glaze first since it needs time to cool, then grill the chicken, and toast the nuts while the chicken rests.
Perfect Pairings
A chilled glass of Sauvignon Blanc or a dry rosé cuts through the richness while complementing the strawberries. For a non-alcoholic option, sparkling water with a squeeze of lemon works wonderfully.
- Serve crusty bread on the side to soak up any extra glaze
- Keep the components separate if packing for lunch
- The glaze keeps in the fridge for up to two weeks
Pin It This salad has become my go-to for nights when I want something that feels special but doesnt require hours in the kitchen. Every bite is a little celebration of summer flavors.
Recipe FAQs
- → Can I prepare the balsamic glaze ahead of time?
Yes, the balsamic glaze can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and bring to room temperature before serving.
- → What's the best way to grill chicken breasts evenly?
Pound the chicken breasts to an even thickness before grilling to ensure uniform cooking. This prevents dry edges and undercooked centers. Cook over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F.
- → Can I use frozen strawberries?
Fresh strawberries are ideal for texture and appearance. If using frozen, thaw them completely and pat dry to prevent excess moisture from wilting the greens.
- → What cheese alternatives work well in this salad?
Goat cheese offers a creamier, tangier flavor than feta. Blue cheese or burrata also complement the strawberry-balsamic combination beautifully for different taste profiles.
- → How do I make this salad vegetarian?
Simply omit the chicken and increase protein with toasted nuts, seeds, or chickpeas. The balsamic glaze and fresh ingredients still create a satisfying, flavorful main course.
- → What wines pair best with this salad?
Crisp Sauvignon Blanc, chilled rosé, or a light Pinot Grigio complement the sweet-tart balsamic and strawberry flavors perfectly.