Okay, hear me out. Strawberries on a savory salad. I KNOW it sounds weird.
But the combo of tangy balsamic, creamy goat cheese, and herby marinated chicken is doing something slightly illegal in this bowl. Sweet, tangy, savory, creamy… it’s a LOT and somehow it all works.
Made it once last week and ate it for three days straight. Officially a problem (a delicious one).
How Long to Marinate the Chicken
Minimum 2 hours. That’s your floor for the balsamic marinade to actually penetrate the chicken. Anything less and you’re basically just seasoning the surface…. which is fine, but not what we’re going for here.
Overnight (8-12 hours) is the sweet spot. The vinegar needs TIME to work its tangy magic into the meat. Push past 24 hours and the acid starts turning the texture weird and mushy, so don’t get ambitious.
Quick option? Pound the chicken thin, and 1 hour will do. Works in a pinch!
Grilling vs. Pan-Searing the Chicken
- Grill at 450°F for char marks and smoky flavor, but watch flare-ups! The balsamic burns fast, so shift pieces to cooler zones if flames get feisty.
- Pan-sear in screaming-hot cast iron with olive oil. Deep browning in 6-7 minutes per side, no chicken falling through grates.
- ALWAYS butterfly the breasts (recipe says do it!) so both methods cook evenly. Skip it and you get dry edges with raw middles.
- Temp MUST hit 165°F at the thickest part. A $12 instant-read thermometer saves the day, every time.
- REST the chicken 5 minutes before slicing. Cut too soon and the juices run straight onto the board!
Grill delivers smoky char and cookout energy. Pan-sear gives reliable browning year-round. Pick based on weather… or mood, honestly!
Can I Use a Different Cheese?
Absolutely, goat cheese has solid swap options.
- FETA: Crumbled 1:1, same tangy punch, similar texture
- BURRATA: Tear it open over the salad for ultra creamy pockets
- BLUE CHEESE: Bold and funky, balances the sweet strawberries beautifully
- RICOTTA: Mild and creamy, dollop it on instead of crumbling
- CREAM CHEESE: Whipped and softened, easy swap (milder flavor though)
Pick based on your mood…. tangy feta for brightness, burrata for richness, blue cheese when you’re feeling bold!
How to Meal Prep This Salad
Cook ALL the chicken at once, slice it, and stash it in airtight containers. That vinaigrette keeps in a jar for up to a week, so make a batch
Store greens, strawberries, onions, and goat cheese SEPARATELY. (Soggy lettuce is a tragedy.) Toss everything together right before serving for maximum crunch
What to Serve with Balsamic Chicken
- Crusty bread or garlic toast to soak up EVERY drop of that vinaigrette (don’t waste it!)
- Roasted veggies, think asparagus, Brussels sprouts, or zucchini, the char plays nicely with the balsamic
- Wild rice or herbed quinoa for substance without competing with the salad
- A glass of Pinot Noir or Chardonnay… the tangy cheese and vinegar need that round finish
- Tomato basil soup on the side if you’re serving this in cooler months
Related Recipes
- Instant Pot Balsamic Chicken
- Balsamic Pork Chop Marinade
- BBQ Chicken Breast in the Oven
- Mediterranean Chicken Feta Pasta
- Protein Greek Chicken Marinade with Yogurt
- Greek Chicken with Rice
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1120-1260
- Protein: 170-190 g
- Fat: 42-50 g
- Carbohydrates: 42-52 g
Ingredients
For the marinated chicken:
- 2 lb boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1 1/2 tbsp italian herb blend
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
For the salad:
- 3 cups chopped romaine lettuce or mixed salad greens
- 3/4 cup sliced strawberries
- 1/4 cup thinly sliced red onion
- 1 1/2 tbsp crumbled goat cheese
For the vinaigrette:
- 1/4 cup balsamic vinegar
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 2 tbsp water
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
Step 1: Marinate the Chicken Breasts
- 2 lb boneless, skinless chicken breasts
- 1/4 cup balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 1 1/2 tbsp Italian herb blend
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
Trim any excess fat from the chicken breasts and butterfly them for even cooking.
In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons Italian herb blend, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder to create the marinade.
Place the chicken breasts in a bowl or zip-top bag, pour the marinade over the chicken, and toss to coat.
Cover and refrigerate for at least 2 hours, or up to 24 hours for more flavor.
I like to marinate the chicken overnight—you’ll really taste the difference!
Step 2: Sear or Grill to Perfection
- marinated chicken breasts from Step 1
Preheat the grill to medium heat (about 450°F).
Remove marinated chicken from the fridge and let excess marinade drip off; discard remaining marinade.
Grill the chicken for 5 minutes on one side, then flip and grill for another 4-5 minutes, or until the thickest part reaches 165°F.
Rest the grilled chicken for a few minutes before slicing into strips to keep it juicy.
Step 3: Whisk the Homemade Vinaigrette
- 1/4 cup balsamic vinegar
- 2 tbsp apple cider vinegar
- 2 tbsp extra-virgin olive oil
- 2 tbsp water
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1/4 tsp salt
- 1/8 tsp black pepper
In a small bowl or jar, combine 1/4 cup balsamic vinegar, 2 tablespoons apple cider vinegar, 2 tablespoons extra-virgin olive oil, 2 tablespoons water, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Whisk or shake well until the dressing is fully emulsified.
You can refrigerate this vinaigrette for up to a week—it’s great to have on hand!
Step 4: Layer and Dress the Salad
- 3 cups chopped romaine lettuce or mixed salad greens
- grilled chicken, sliced (from Step 2)
- 3/4 cup sliced strawberries
- 1/4 cup thinly sliced red onion
- 1 1/2 tbsp crumbled goat cheese
- balsamic vinaigrette (from Step 3)
In a large serving bowl or meal prep container, layer the chopped romaine lettuce or mixed greens.
Top with sliced grilled chicken (from Step 2), sliced strawberries, thinly sliced red onion, and crumbled goat cheese.
Drizzle with the balsamic vinaigrette (from Step 3) just before serving.
I like to add a little extra goat cheese on top for an extra creamy texture.
Mouthwatering Balsamic Chicken with Goat Cheese
Ingredients
Method
- Trim any excess fat from the chicken breasts and butterfly them for even cooking. In a small bowl, whisk together 1/4 cup balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 1/2 tablespoons Italian herb blend, 3/4 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder to create the marinade. Place the chicken breasts in a bowl or zip-top bag, pour the marinade over the chicken, and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours for more flavor. I like to marinate the chicken overnight—you'll really taste the difference!
- Preheat the grill to medium heat (about 450°F). Remove marinated chicken from the fridge and let excess marinade drip off; discard remaining marinade. Grill the chicken for 5 minutes on one side, then flip and grill for another 4-5 minutes, or until the thickest part reaches 165°F. Rest the grilled chicken for a few minutes before slicing into strips to keep it juicy.
- In a small bowl or jar, combine 1/4 cup balsamic vinegar, 2 tablespoons apple cider vinegar, 2 tablespoons extra-virgin olive oil, 2 tablespoons water, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake well until the dressing is fully emulsified. You can refrigerate this vinaigrette for up to a week—it's great to have on hand!
- In a large serving bowl or meal prep container, layer the chopped romaine lettuce or mixed greens. Top with sliced grilled chicken (from Step 2), sliced strawberries, thinly sliced red onion, and crumbled goat cheese. Drizzle with the balsamic vinaigrette (from Step 3) just before serving. I like to add a little extra goat cheese on top for an extra creamy texture.