Balsamic Glazed Chicken with Pear Walnut Salad

Directions

1. In a small bowl, whisk together the balsamic vinegar, honey, minced garlic, salt, and black pepper. Mix until smooth and glossy. Add the chicken breasts to a shallow dish or resealable bag and pour the mixture over them. Ensure the chicken is evenly coated, pressing it gently into the marinade. Let it rest for at least 15–20 minutes so the flavors begin to absorb; the vinegar helps tenderize while the honey promotes caramelization.
2. Heat the olive oil in a skillet over medium heat. Once the surface of the oil is shimmering, add the marinated chicken. Cook for 5–6 minutes per side without moving it too frequently, allowing the exterior to develop a golden, slightly glazed finish. The chicken is done when the center is no longer pink and juices run clear. Transfer to a cutting board and let it rest briefly before slicing to maintain juiciness.
3. In a large bowl, combine the mixed greens, thinly sliced pear, toasted walnuts, crumbled feta or blue cheese, and red onion. Arrange the ingredients so that each bite will have a balance of textures—crunchy nuts, crisp greens, juicy pear, and creamy cheese.