Description

This vibrant Balsamic Chicken Salad features juicy grilled chicken breasts marinated in tangy balsamic vinaigrette, nestled atop a colorful bed of mixed greens, cherry tomatoes, cucumber, and creamy avocado. It’s a quick, satisfying meal perfect for busy weeknights or healthy lunches, delivering a punch of flavor while keeping things nutritious and light.

Ingredients

Units Scale

For the Balsamic Chicken

2 boneless, skinless chicken breasts
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon dried Italian herbs (or a mix of oregano, basil, and thyme)
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Salad

6 cups mixed salad greens (such as arugula, spinach, or romaine)
1 cup cherry tomatoes, halved
1/2 English cucumber, sliced
1 ripe avocado, sliced
1/3 cup thinly sliced red onion

For the Balsamic Dressing

3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey (optional)
1/4 teaspoon salt
1/8 teaspoon black pepper

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Instructions

Marinate the Chicken: In a shallow bowl or resealable bag, whisk together 1/4 cup balsamic vinegar, 2 tablespoons olive oil, minced garlic, Italian herbs, salt, and black pepper. Add the chicken breasts, making sure they are well coated. Marinate in the refrigerator for at least 20 minutes, or up to 2 hours for maximum flavor.
Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade, letting excess drip off. Grill for 5–7 minutes per side, or until the chicken is cooked through and internal temperature reaches 165°F (74°C). Transfer to a plate and let rest for a few minutes before slicing.
Prepare the Salad: In a large bowl or on a platter, arrange mixed salad greens. Top with cherry tomatoes, cucumber, avocado slices, and red onion.
Make the Dressing: In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, honey (if using), salt, and pepper until well combined and emulsified.
Assemble and Serve: Slice the grilled chicken and place on top of the salad. Drizzle with the balsamic dressing just before serving. Toss gently to combine and serve immediately.

Notes

For extra flavor, grill chicken over charcoal for a smoky touch.
If short on time, use store-bought rotisserie chicken and toss with a tablespoon of balsamic glaze.
Try adding crumbled feta, goat cheese, or toasted nuts for added texture and richness.
This salad is naturally gluten free. To make it dairy free, skip any cheese toppings.

Nutrition

Serving Size: 1 salad (1/2 of recipe)
Calories: 420
Sugar: 7g
Sodium: 720mg
Fat: 23g
Saturated Fat: 3.5g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 7g
Protein: 36g
Cholesterol: 95mg