Juicy grilled chicken, fresh strawberries, and creamy feta tossed with mixed greens and tangy balsamic glaze.
# What to Use:
→ 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
# How to Prepare:
01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 8 to 10 minutes, stirring occasionally, until the mixture thickens and reduces by half. Remove from heat and allow to cool completely before serving.
02 - Rub chicken breasts evenly with olive oil, salt, black pepper, and garlic powder. Heat a grill pan or skillet over medium-high heat and cook chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes, then slice thinly against the grain.
03 - Distribute mixed salad greens evenly across a large serving platter or divide among individual bowls, creating an even foundation for the toppings.
04 - Top the greens with sliced strawberries, crumbled feta cheese, toasted nuts if using, and thin slices of red onion, distributing evenly across the surface.
05 - Arrange sliced chicken over the salad components and drizzle with the cooled balsamic glaze just before serving. Toss gently if desired to combine flavors.
