A vibrant summer salad with grilled chicken, fresh strawberries, feta cheese, and tangy balsamic glaze on crisp mixed greens.
# Required Ingredients:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 10.5 oz total)
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
# Preparation Steps:
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.
04 - Top greens with sliced strawberries, crumbled feta, toasted nuts if using, and red onion slices.
05 - Distribute sliced chicken evenly over the salad components.
06 - Drizzle cooled balsamic glaze over the salad just before serving. Toss gently if desired.
