Save Last July, my sister showed up unannounced with a flat of strawberries from a roadside stand she'd discovered on her drive over. We stood in the kitchen eating them straight from the carton, juice staining our fingers, talking about how summer always feels like it's slipping away too fast. That same night, I threw together this salad because I needed something substantial but didn't want to turn on the oven. The balsamic reduction was actually a happy accident, I'd been making it for something else and realized it might tie everything together.
I've served this at three different dinner parties this season, and it's always the first thing to disappear. Something about warm chicken against cold greens, the burst of fresh strawberries, and that dark glossy glaze drizzled over the top makes people put down their forks and ask for the recipe. My friend Sarah still texts me about it whenever strawberries go on sale.
Ingredients
- Chicken breasts: Boneless and skinless cook quickly and stay tender, just don't skip the resting period or they'll dry out when sliced
- Olive oil: Helps the seasoning stick and creates a nice sear on the chicken
- Mixed salad greens: I like arugula for its peppery bite, but spinach and romaine add body and crunch
- Fresh strawberries: They need to be ripe and fragrant, underripe berries won't have that summer sweetness
- Feta cheese: The salty creaminess balances the fruit perfectly, though goat cheese works beautifully too
- Toasted nuts: Walnuts or pecans add a buttery crunch that makes each bite interesting
- Balsamic vinegar: Reducing it concentrates the natural sugars and creates that syrupy consistency
- Honey: Just enough to tame the vinegar's sharp edge and bring out its natural sweetness
Instructions
- Make the glaze first:
- Combine balsamic vinegar and honey in a small saucepan over medium heat until it reaches a gentle bubble, then lower to a simmer and let it reduce until it coats the back of a spoon, about 8 to 10 minutes. Set it aside to cool, it'll thicken up even more as it sits.
- Season and cook the chicken:
- Rub the chicken breasts with olive oil, then sprinkle both sides generously with salt, pepper, and garlic powder, pressing the seasoning into the meat. Grill or sear in a hot skillet for 6 to 7 minutes per side until deeply browned and cooked through, then let it rest on a cutting board for at least 5 minutes before slicing against the grain.
- Build the salad base:
- Spread the mixed greens across a large platter or individual plates, then scatter the sliced strawberries, crumbled feta, toasted nuts, and thin ribbons of red onion over the top.
- Finish and serve:
- Arrange the warm sliced chicken over the salad and drizzle with the cooled balsamic glaze, letting it pool slightly in the valleys of the ingredients. Serve immediately while the chicken still holds its heat.
Save This recipe became my go-to the summer I was living in a tiny apartment with a broken air conditioner. It was light enough to eat in the heat but satisfying enough to feel like dinner, and I could make the whole thing without warming up the kitchen.
Making It Your Own
Swap in sliced peaches or grilled figs when strawberries aren't in season. A handful of fresh basil or mint leaves scattered over the top adds brightness, and if you're not a fan of feta, goat cheese or even shaved Parmesan works beautifully.
Perfect Wine Pairings
Sauvignon Blanc cuts through the richness of the feta and complements the strawberries. A dry rosé is also lovely, its subtle fruit notes echo the berries without competing with the balsamic's intensity.
Meal Prep Secrets
Cook and slice the chicken up to two days ahead, storing it in the refrigerator. The balsamic glaze keeps for a week in a sealed jar, just bring it to room temperature before drizzling. Wash and dry your greens thoroughly so they don't wilt under the warm chicken.
- Toast extra nuts while you're at it and keep them in an airtight container for quick salads all week
- If taking this to a potluck, pack the glaze separately and dress it right before serving
- Add avocado slices just before serving to prevent browning
Save Serve this on a big platter in the middle of the table and let everyone help themselves. It's the kind of meal that turns a random Tuesday into something worth lingering over.
Recipe FAQs
- → Can I prepare this salad ahead of time?
You can prep individual components in advance: grill the chicken, make the balsamic glaze, and slice the strawberries up to a few hours ahead. Store everything separately in the refrigerator. Assemble just before serving to keep greens crisp and prevent the glaze from making everything soggy.
- → What if I don't have a grill?
A skillet works perfectly for cooking the chicken. Heat olive oil in a pan over medium-high heat and sear the chicken breasts for 6-7 minutes per side until cooked through. This method delivers the same delicious results as grilling.
- → How can I make this vegetarian?
Simply omit the chicken and double the amount of nuts or add chickpeas for protein. Toasted pecans, walnuts, or roasted chickpeas provide hearty substance while maintaining the salad's satisfying nature.
- → Can I substitute the feta cheese?
Absolutely. Goat cheese offers a creamier, tangier alternative that pairs beautifully with strawberries. You could also try crumbled blue cheese or ricotta salata for different flavor profiles.
- → How long does the balsamic glaze keep?
Store cooled balsamic glaze in an airtight container in the refrigerator for up to two weeks. It naturally thickens further as it cools, so you may need to warm it slightly before drizzling if it becomes too thick.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc complements the fresh strawberries and tangy balsamic beautifully. Chilled rosé is another excellent choice, offering a lighter option that won't overpower the delicate flavors of the salad.