Balsamic Chicken Salad is one of those fresh, flavor-packed dishes that fits any occasion—easy enough for a breezy lunch, impressive enough for guests at dinner. Imagine juicy marinated chicken, crisp veggies, tangy-sweet balsamic glaze, and a pop of color all come together in a bowl that practically radiates summer on your table. If you want a meal that checks all the boxes—tasty, healthy, and beautiful—this is it!

Balsamic Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing complicated here: every ingredient is simple but essential, and together, they build layers of wonderful texture, vibrant color, and a balance between sweet, savory, tangy, and fresh. Here’s what you need for the best Balsamic Chicken Salad:

Chicken breast: Boneless, skinless chicken breast absorbs the marinade and stays juicy when grilled or pan-seared.
Balsamic vinegar: The star of the show—a high-quality balsamic brings that signature sweetness and tang.
Olive oil: Extra virgin olive oil adds a lovely richness and brings everything together in the marinade and dressing.
Honey or maple syrup: Just a touch tames the sharpness of balsamic and brings subtle sweetness to the salad.
Dijon mustard: For depth and just enough zing in the dressing/marinade.
Mixed greens: Choose your mix: peppery arugula, baby spinach, or a classic spring mix for crunch and color.
Cherry tomatoes: Halved for bursts of juicy sweetness in every bite.
Cucumber: Adds crunch and a cooling effect—English or Persian are best for thin skin and minimal seeds.
Red onion: Thinly sliced for sharpness and gorgeous color.
Avocado: Creamy slices balance out the tang and add richness.
Fresh mozzarella balls or feta: Choose your favorite for a savory, salty kick that pairs perfectly with the balsamic chicken.
Fresh basil: Torn or chopped, it elevates the salad with an aromatic finish.
Salt & pepper: Don’t underestimate seasoning—just the right sprinkle ties the whole salad together.

How to Make Balsamic Chicken Salad

Step 1: Whip Up the Marinade

In a bowl, whisk together the balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until smooth and glossy. This mixture is magical—it’s your chicken marinade, but also your salad dressing, so make a little extra if you like your salads saucy!

Step 2: Marinate the Chicken

Place the chicken breasts in a resealable bag or shallow dish, and pour half the balsamic mixture over them. Make sure the chicken is evenly coated. Let it marinate for at least 30 minutes (or up to 2 hours in the fridge for even bigger flavor). The longer, the better—just enough time for the balsamic and herbs to work their magic.

Step 3: Cook the Chicken

Heat a grill or large skillet over medium-high. Remove the chicken from the marinade (letting any excess drip off), then grill or sear each side for 6-7 minutes, depending on thickness, until the chicken is cooked through and has a gorgeous, caramelized exterior. Let the chicken rest for a few minutes before slicing; this keeps all those flavorful juices locked in.

Step 4: Build the Salad Base

While your chicken rests, toss the greens, cherry tomatoes, cucumber, and red onion in a large bowl. Drizzle with some reserved balsamic dressing for flavor from the ground up—you want every veggie to get a bit of that tangy goodness.

Step 5: Finish and Assemble

Slice the chicken thinly and arrange atop your salad base. Add avocado slices, plenty of cheese (either mozzarella balls for mild creaminess or crumbly feta for more punch), and scatter freshly torn basil leaves. Give the whole bowl another drizzle of dressing and a final pinch of salt and pepper. Your Balsamic Chicken Salad is now ready for its moment in the spotlight!

How to Serve Balsamic Chicken Salad

Balsamic Chicken Salad Garnishes

A few thoughtful garnishes can take this salad from lovely to truly spectacular. Try extra fresh basil, a dusting of cracked black pepper, or even a sprinkle of toasted pine nuts for added crunch and nutty depth. Sometimes, a final drizzle of aged balsamic reduction over the top is all you need for a restaurant-level touch.

Perfect Side Dishes

Serve your Balsamic Chicken Salad with crusty artisan bread to soak up every drop of dressing, or try it alongside a chilled glass of white wine for a light and flavorful meal. For something heartier, a small bowl of lemony quinoa or warm roasted potatoes pairs beautifully and satisfies bigger appetites.

Creative Ways to Present Balsamic Chicken Salad

For a fun twist, try layering the salad ingredients in mason jars for picnics or work lunches—they’ll look as good as they taste. Hosting a party? Pile the salad onto a large platter and arrange the chicken slices in a circular pattern on top, then finish with generous basil and a sprinkle of salt for a showstopper centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Balsamic Chicken Salad keeps surprisingly well if you store components separately: chicken in an airtight container, veggies in another, and dressing in a jar. This keeps everything fresh and prevents the greens from getting soggy. Aim to eat leftovers within 2 days for the best quality.

Freezing

While the salad vegetables aren’t suited for freezing, the balsamic-marinated cooked chicken freezes beautifully! Slice it, place in a freezer bag, and stash away for up to 2 months. Thaw overnight in the refrigerator before adding to freshly tossed salad ingredients.

Reheating

If you prefer your chicken warm over the salad, gently reheat slices in a skillet with a splash of olive oil until just heated through. Avoid the microwave if possible—it can make the chicken rubbery and the texture less appealing.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and rich in flavor. Just adjust the cooking time—thighs may take a little longer, but will add delicious depth to your Balsamic Chicken Salad.

What greens work best in this salad?

Mix it up! Baby spinach brings tenderness, arugula adds peppery flavor, and spring mix provides color and crunch. Try a blend to make the salad even more colorful and complex.

Is there a dairy-free option for the cheese?

Totally! Leave out the cheese or substitute with your favorite dairy-free alternative. Toasted seeds or nuts add extra richness and texture if you want something a little different on top.

How can I make the salad more filling?

For a heartier meal, add cooked grains like quinoa or farro to the base. You could also toss in roasted chickpeas, or top with a sliced hard-boiled egg for extra protein.

Can I make the dressing ahead of time?

Yes, the balsamic dressing (marinade) keeps well in the fridge for up to a week. Store it in a jar and shake well before each use—it only gets more flavorful as the ingredients meld.

Final Thoughts

There’s something special about putting together a Balsamic Chicken Salad—each step is simple, but the end result is restaurant-worthy and so satisfying. Give it a try, play with your favorite seasonal veggies, and make this vibrant salad your own. You might just find it becomes a staple at your table, too!

Balsamic Chicken Salad Recipe