Strawberry Balsamic Grilled Chicken Salad

This is the salad that makes people forget they're eating a salad. Juicy grilled chicken, ripe summer strawberries, peppery arugula, creamy goat cheese, and candied pecans — all brought together with a glossy balsamic reduction that doubles as both marinade and dressing. It's elegant enough for a dinner party and easy enough for a Tuesday night. Why You'll Love This Recipe Strawberries and balsamic are one of summer's great pairings — the acidity of the vinegar deepens the sweetness of the berries in a way that feels almost luxurious. Add smoky grilled chicken and a handful of creamy, crunchy toppings, and you have a salad that genuinely satisfies. It comes together in about 30 minutes and works beautifully as a main course. Ingredients For the Chicken & Marinade 2 large boneless, skinless chicken breasts 3 tbsp balsamic vinegar 1 tbsp olive oil 1 tsp honey 1 small garlic clove, grated ½ tsp dried thyme or fresh thyme leaves Salt and freshly cracked black pepper For the Salad 5 cups baby arugula (or a mix of arugula and spinach) 2 cups fresh strawberries, hulled and sliced 80g (3 oz) soft goat cheese, crumbled ½ cup candied or toasted pecans ¼ red onion, very thinly sliced Fresh basil leaves, torn, to finish For the Balsamic Dressing 3 tbsp good-quality balsamic vinegar 1 tbsp extra-virgin olive oil 1 tsp honey or maple syrup 1 tsp Dijon mustard Salt and pepper to taste Instructions Marinate the chicken. Combine the balsamic vinegar, olive oil, honey, garlic, thyme, salt, and pepper in a shallow dish or zip-lock bag. Add the chicken breasts and turn to coat. Marinate for at least 20 minutes at room temperature, or up to 4 hours in the fridge. Make the dressing. Whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard until emulsified. Season with salt and pepper. Set aside. Grill the chicken. Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5–7 minutes per side, until cooked through and nicely charred. Rest for 5 minutes, then slice thinly on the diagonal. Assemble the salad. Arrange the arugula on a large platter. Scatter the strawberries, red onion, goat cheese, and pecans over top. Lay the sliced chicken across the salad. Dress and finish. Drizzle the balsamic dressing over everything. Finish with torn basil leaves and a crack of black pepper. Serve immediately. Tips & Variations No grill? A cast-iron skillet or grill pan works perfectly. You can also use a pre-cooked rotisserie chicken to skip the grilling step entirely. Make it dairy-free: Omit the goat cheese or swap for a plant-based alternative. Sliced avocado makes a wonderful creamy substitute. Swap the nuts: Walnuts, almonds, or pumpkin seeds all work well in place of pecans. Add grains: A scoop of cooked farro, quinoa, or freekeh turns this into a heartier grain bowl. Make it ahead: Grill the chicken and make the dressing up to a day in advance. Assemble just before serving. Storage This salad is best assembled and eaten fresh. Store any leftover components separately — grilled chicken keeps well in the fridge for up to 3 days, and the dressing will keep for up to a week in a sealed jar.

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