Grilled balsamic and honey glazed chicken with strawberry and feta salad
Juicy grilled chicken breasts marinated in a simple balsamic and honey marinade served on a bed of mixed greens with sliced fresh strawberries and creamy feta cheese.
For grilled balsamic and honey chicken
- 2 chicken breasts between 5-8 oz
- 1 cup Colavita Balsamic Vinegar of Modena
- 1/2 cup honey
- salt to taste
- olive oil to coat grill and chicken
For strawberry feta salad
- 3 oz of your favorite leafy green blend
- 4 oz of crumbled feta cheese
- 8 oz of fresh strawberries, thinly sliced
- 1 grilled chicken breast thinly sliced
- Drizzle of reduced balsamic glaze for dressing
For grilled balsamic and honey chicken
In the Foodsaver preserve and marinate container, combine chicken breast, honey and salt and marinate for 12 minutes.
Once marinated, heat grill to 425 degrees and allow it to come to temperature.
Oil grill plates with a paper towel then add chicken to grill and cook 5 to 8 minutes per side depending on thickness of each chicken breast.
While chicken cooks, reduce the same balsamic marinade on the stove in a saucepan to serve as a glaze. Glaze is done when it can fully coat the back of spoon. Usually done after reducing on medium heat for 5 minutes.
Chicken is done when you can carefully touch the thickest part of the chicken and there is no resistance. Use a meat thermometer to be sure chicken has reached 165 degrees F.
For strawberry feta salad
Assemble salad, by first placing greens in a salad bowl, scatter sliced strawberries on top then feta cheese and top with thinly sliced chicken breast.
Lastly, drizzle balsamic glaze all over the top of the chicken and greens.
Save leftover chicken breast in your Foodsaver preserve and marinate container.