📖 Instructions

1. First, let's prep the chicken. In a bowl, drizzle the chicken breasts with olive oil, then season generously with salt, pepper, garlic powder, and dried thyme. Make sure each breast is evenly coated. Let it sit for about 10 minutes—you know, just to let the flavors get acquainted.
2. Heat a frying pan over medium-high heat. Once it’s nice and hot, add the chicken breasts. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer if you got one to be sure, or just cut into the chicken to see if it's white inside and not pink.
3. Once cooked, remove the chicken from the pan and let it rest on a cutting board for about 5 minutes. This is really crucial! Resting allows the juices to redistribute, giving you more moist, tender chicken. Then, slice the chicken into thin strips or bite-sized pieces.
4. Time for the balsamic glaze. In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat. Let it simmer gently for about 10-15 minutes, or until the mixture reduces by half and coats the back of a spoon. Stir occasionally to prevent sticking. Oh, and don’t wander off; balsamic reduction happens fast!
5. While the glaze simmers, let’s get the salad base ready. In a large bowl, combine the mixed greens, spinach, and arugula. Wash them before hand and dry them to perfection.
6. Add the sliced strawberries, crumbled goat cheese, and toasted almonds to the salad bowl. The goat cheese makes it, I tell ya!
7. Now, gently toss the salad to combine all the ingredients, making sure not to mush the strawberries. Nobody wants mushy strawberries.
8. Place the sliced balsamic glazed chicken on top of the salad. Drizzle generously with the balsamic glaze. A lil extra never hurt nobody.
9. Serve immediately and enjoy every single bite! Maybe even take a pic for the 'gram. #blessed