Juicy grilled chicken, fresh strawberries, creamy feta, and tangy balsamic glaze on crisp mixed greens. Light, refreshing, and ready in 35 minutes.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (10.5 oz total)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 0.5 teaspoon black pepper
05 - 0.5 teaspoon garlic powder
→ Salad
06 - 4 cups mixed salad greens
07 - 1.5 cups fresh strawberries, hulled and sliced
08 - 0.67 cup crumbled feta cheese
09 - 0.33 cup toasted pecans or walnuts, optional
10 - 0.5 small red onion, thinly sliced
→ Balsamic Glaze
11 - 0.33 cup balsamic vinegar
12 - 1 tablespoon honey
# How To Make It:
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 to 10 minutes, stirring occasionally, until noticeably thickened. 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 to 7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice thinly against the grain.
03 - Distribute mixed greens across a large serving platter or individual bowls. Layer with sliced strawberries, crumbled feta cheese, toasted nuts if desired, and sliced red onion.
04 - Place sliced chicken portions over the assembled salad base.
05 - Drizzle cooled balsamic glaze over the salad just before serving. Gently toss to combine if preferred.
