Save My neighbor knocked on my door last June with a basket of strawberries from her garden, far too many for one person. I had chicken thawing and greens wilting slightly in the crisper, so I tossed everything together with whatever I had in the pantry. The balsamic glaze bubbled on the stove while I grilled the chicken outside, and the smell drifting through the kitchen window made me realize I'd stumbled onto something special. That improvised dinner became this salad, and now I make it every time strawberries come into season.
I served this at a small birthday lunch for my sister, and she asked for the recipe before she even finished her plate. She's the type who never cooks, so when she texted me a photo of her own version two weeks later, I knew it was truly foolproof. The glaze had dripped onto her counter and she said it didn't matter because it tasted too good to waste. Now it's become her signature dish when she hosts.
Ingredients
- Boneless, skinless chicken breasts: I pound them to even thickness so they cook uniformly and stay juicy, a trick I learned after too many dry, sad chicken dinners.
- Olive oil: Use something decent here since it's part of the marinade and you'll taste it, not the fancy stuff, just one you'd dip bread into.
- Balsamic vinegar: The cheap kind works fine for the marinade, but for the glaze I splurge a little because it reduces down and the flavor concentrates.
- Honey: I keep a squeeze bottle by the stove because measuring sticky honey from a jar is miserable, plus it makes drizzling so much easier.
- Salt and black pepper: Freshly cracked pepper makes a noticeable difference, and I always add a pinch more salt than I think I need for the marinade.
- Mixed salad greens: The peppery arugula balances the sweetness, and I've learned to wash and dry them really well so the glaze doesn't slide off.
- Fresh strawberries: Peak season berries are worth waiting for, but I've used frozen in a pinch and just patted them dry first.
- Goat cheese: The creamy tanginess cuts through the sweetness perfectly, and I've found that crumbling it yourself from a log is cheaper and tastes fresher.
- Toasted pecans or walnuts: I toast them in a dry skillet until fragrant, which only takes three minutes but adds a nutty depth you can't skip.
- Red onion: Slicing it paper-thin makes it sweet and crisp instead of harsh, and soaking the slices in cold water for five minutes mellows them even more.
Instructions
- Get the grill ready:
- Heat your grill or grill pan to medium-high, and let it get truly hot so the chicken gets those beautiful char marks. I brush the grates with a little oil to prevent sticking.
- Marinate the chicken:
- Whisk together the olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl, then coat the chicken breasts and let them sit for 10 minutes on the counter. If you have time, let them marinate in the fridge for up to two hours for even deeper flavor.
- Make the glaze:
- Combine the balsamic vinegar and honey in a small saucepan over medium heat, then let it simmer gently until it thickens and coats the back of a spoon, about 5 minutes. It will thicken more as it cools, so don't overdo it or you'll end up with balsamic candy.
- Grill the chicken:
- Place the chicken on the hot grill and cook for 6 to 7 minutes per side, resisting the urge to flip it too early so you get a nice crust. Let it rest for 5 minutes after cooking, then slice it thinly against the grain.
- Assemble the salad:
- Spread the greens on a large platter or divide among individual plates, then scatter the strawberries, goat cheese, red onion, and toasted nuts over top. Arrange the warm sliced chicken over everything and drizzle generously with the cooled glaze right before serving.
Save One evening I made this for a friend going through a rough patch, and we sat on the porch with our plates balanced on our laps. She said it was the first meal in weeks that made her feel like herself again. Sometimes food does that, pulls you back into your body and reminds you that simple pleasures still exist.
Choosing Your Greens
The mix matters more than I initially thought, because you want a variety of textures and flavors to stand up to the bold glaze. Arugula adds a peppery bite, spinach brings tenderness, and baby kale gives structure without being tough. I avoid iceberg or romaine here since they're too watery and bland, but spring mix from the bag works perfectly if that's what you have. The key is making sure everything is bone dry after washing, otherwise the glaze just pools at the bottom of the bowl.
Serving Suggestions
This salad works as a light main dish for lunch or dinner, but I've also served smaller portions as an elegant starter before a heavier meal. It pairs beautifully with a crisp Sauvignon Blanc or a dry rosé, though I've also enjoyed it with sparkling water and lemon on hot afternoons. If you want to stretch it further, add some crusty bread on the side to soak up the extra glaze, or toss in some cooked quinoa for more substance. It's one of those recipes that adapts to whatever occasion you need it for.
Make-Ahead and Storage
You can grill the chicken and make the glaze up to two days ahead, storing them separately in the fridge until you're ready to assemble. The glaze might thicken too much when cold, so I warm it gently in the microwave for a few seconds or let it sit at room temperature for 20 minutes. Don't assemble the full salad until you're ready to eat, but you can prep all the components and store them in separate containers for quick assembly.
- Marinate the chicken the night before for maximum flavor and minimal day-of effort.
- Keep extra glaze in a small jar in the fridge because it's incredible on roasted vegetables and grilled pork too.
- If you have leftover assembled salad, eat it within a few hours before the greens get soggy.
Save This salad has become my answer to almost every occasion, from weeknight dinners to summer gatherings, because it always feels special without demanding much from me. I hope it brings you as much ease and joy as it's brought to my table.
Common Questions
- → Can I prepare the chicken ahead of time?
Yes, you can grill the chicken up to 24 hours in advance and refrigerate it. Simply reheat gently before slicing and assembling your salad, or serve it chilled for a lighter option.
- → What's the best way to slice chicken breasts evenly?
Let the cooked chicken rest for at least 5 minutes after grilling, then slice against the grain using a sharp knife. This keeps the meat tender and juicy while creating uniform pieces.
- → How long will the honey balsamic glaze keep?
The glaze can be made up to 5 days ahead and stored in an airtight container in the refrigerator. Warm it gently before drizzling, or serve at room temperature for best flavor.
- → Can I substitute the goat cheese?
Absolutely. Feta cheese offers a similar tangy flavor and crumbly texture. For a creamier option, try burrata or fresh mozzarella. Blue cheese also pairs beautifully with the honey balsamic flavors.
- → What greens work best for this salad?
A mix of arugula, spinach, and baby kale provides excellent flavor balance, but you can use any tender greens you prefer. Avoid heartier varieties like romaine unless you increase dressing quantity.
- → How do I prevent the strawberries from getting soggy?
Slice strawberries just before assembly and add them to the plate last, or keep them separate and add them when serving. If preparing ahead, store them in an airtight container without the greens.