Juicy grilled chicken, sweet strawberries, creamy feta, and tangy balsamic glaze atop crisp mixed greens.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 10.6 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
→ Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 1.5 cups fresh strawberries, hulled and sliced
08 - 2/3 cup crumbled feta cheese
09 - 1/3 cup toasted pecans or walnuts, optional
10 - 1/2 small red onion, thinly sliced
→ Balsamic Glaze
11 - 1/3 cup balsamic vinegar
12 - 1 tablespoon honey
# Steps:
01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until thickened and syrupy. Remove from heat and allow to cool completely.
02 - Rub chicken breasts evenly 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 and internal temperature reaches 165°F. Transfer to a cutting board, let rest for 5 minutes, then slice thinly.
03 - Arrange mixed greens on a large platter or divide among individual bowls. Top with sliced strawberries, crumbled feta cheese, toasted nuts if using, and thinly sliced red onion.
04 - Layer the sliced chicken over the salad arrangement.
05 - Drizzle the cooled balsamic glaze over the salad just before serving. Toss gently if desired to distribute dressing evenly.
