Description
A fresh and flavorful salad featuring grilled chicken, juicy strawberries, tangy balsamic glaze, and mixed greens—perfect for a light, healthy meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt and pepper, to taste
- 6 cups mixed salad greens
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup crumbled feta or goat cheese
- 1/4 cup toasted walnuts or pecans
- 2 tbsp balsamic glaze (store-bought or homemade)
- Optional: 1/4 red onion, thinly sliced
Instructions
- Preheat grill or stovetop grill pan over medium-high heat.
- Brush chicken breasts with olive oil and season with salt and pepper.
- Grill chicken 6–7 minutes per side, until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice.
- In a large bowl, combine mixed greens, sliced strawberries, cheese, nuts, and red onion if using.
- Arrange sliced chicken on top of the salad.
- Drizzle with balsamic glaze just before serving. Toss lightly to combine.
Notes
- To make your own glaze, simmer 1/2 cup balsamic vinegar with 1 tbsp honey until reduced by half.
- Substitute grilled shrimp or tofu for chicken to make it vegetarian.
- For a lighter version, use reduced-fat cheese and a light balsamic vinaigrette.
- Salad is best served immediately to keep greens crisp.