Balsamic glazed strawberries, candied pecans, grilled chicken, and feta cheese atop a bed of greens, tossed with balsamic vinaigrette dressing.

Combine 2 tablespoons balsamic vinegar and 1 tablespoon granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture simmers gently, about 1–2 minutes. Remove from heat and let cool 1 minute. If glaze is too thick, stir in up to 1 teaspoon water to reach a syrupy consistency. Place 2 cups halved strawberries in a bowl and pour half the balsamic glaze over them, gently tossing to coat. Let sit 5–10 minutes to macerate while you prepare other components. Reserve remaining glaze for finishing.

Prepare glaze and macerate

In a small nonstick skillet over medium heat, melt 1 teaspoon unsalted butter. Add 3/4 cup pecan halves and 1 tablespoon brown sugar. Stir continuously for 3–4 minutes until sugar melts and coats the pecans and they become fragrant and toasted. Sprinkle 1/8 teaspoon salt, stir to combine, then transfer pecans to a sheet of parchment to cool and harden, spreading them out so they don’t clump. Cool 5–10 minutes; they will crisp as they cool. Roughly chop if desired before serving.

Toast and candy pecans

Pat 2 chicken breasts dry. Rub with 2 teaspoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly across the grain into strips.

Season and grill

In a small jar or bowl, whisk together 1.5 tablespoons balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. While whisking, slowly stream in 3 tablespoons extra-virgin olive oil until dressing is emulsified. Taste and adjust seasoning if needed.

Emulsify dressing

Place 6 cups mixed salad greens in a large salad bowl. Add 1 cup halved grape tomatoes and 1/2 cup thinly sliced cucumber. Drizzle about half of the balsamic vinaigrette over the greens (reserve remainder for serving) and gently toss to coat evenly.

Arrange sliced grilled chicken over the tossed greens. Spoon the balsamic-macerated strawberries and any remaining glaze over the salad so berries sit atop and some glaze pools for flavor.

Scatter the candied pecans and 1/2 cup crumbled feta cheese evenly over the salad. Garnish with 2 tablespoons thinly sliced fresh basil if using.

Serve immediately with remaining vinaigrette on the side for guests to add more if desired.

mixed salad greens (baby spinach, arugula, and mixed lettuces)

grape tomatoes, halved

cucumber, thinly sliced

strawberries, hulled and halved

balsamic vinegar

granulated sugar

water (optional, to thin glaze)

pecan halves

brown sugar

unsalted butter

salt

boneless skinless chicken breasts (about 6 oz each)

olive oil

black pepper, freshly ground

garlic powder

crumbled feta cheese

fresh basil leaves, thinly sliced (optional)

extra-virgin olive oil

Dijon mustard

honey

Strawberry Fields Salad

Make Strawberry Fields Salad Recipe in just 35m. Balsamic glazed strawberries, candied pecans, grilled chicken, and feta cheese atop a bed of greens, tossed with balsamic vinaigrette dressing.

Strawberry Fields Salad Recipe

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