Juicy grilled chicken, fresh strawberries, and creamy feta tossed with crisp greens and tangy balsamic glaze.
# What You'll Need:
→ For the 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
→ For the 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 pecans or walnuts, toasted (optional)
10 - ½ small red onion, thinly sliced
→ For the Balsamic Glaze
11 - ⅓ 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, reduce heat, and simmer for 8-10 minutes, stirring occasionally, until thickened. Remove from heat and let cool completely.
02 - Rub chicken breasts with olive oil, salt, pepper, and garlic powder. Grill or pan-sear over medium-high heat for 6-7 minutes per side until cooked through. Let rest for 5 minutes, then slice 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 sliced red onion.
04 - Place sliced chicken over the salad and drizzle with cooled balsamic glaze just before serving. Toss gently if desired.
