Juicy grilled chicken paired with fresh strawberries, feta cheese, and a rich balsamic glaze over crisp mixed greens.
# What You'll Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 10.5 oz)
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - ½ teaspoon garlic powder
→ Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 1½ cups fresh strawberries, hulled and sliced
08 - ⅔ cup crumbled feta cheese
09 - ⅓ cup toasted pecans or walnuts, optional
10 - ½ small red onion, thinly sliced
→ Balsamic Glaze
11 - ⅓ cup balsamic vinegar
12 - 1 tablespoon honey
# Directions:
01 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium-high heat, then reduce heat and simmer for 8-10 minutes, stirring occasionally, until thickened. Remove from heat and allow to cool completely.
02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Heat a grill pan or skillet over medium-high heat and cook chicken for 6-7 minutes per side until cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing thinly.
03 - Arrange mixed greens on a large platter or in individual bowls. Top with sliced strawberries, crumbled feta cheese, toasted nuts if using, and thinly sliced red onion.
04 - Layer the sliced chicken breast over the salad components.
05 - Drizzle the cooled balsamic glaze over the salad just before serving. Gently toss if desired and serve immediately.
