If you’re craving a dish that’s fresh, vibrant, and packed with flavor, then you’ve got to try this Grilled Chicken Salad with Balsamic Vinaigrette Recipe. It’s a fantastic way to bring together juicy, perfectly seasoned grilled chicken and crisp, colorful vegetables, all brightened up with a tangy homemade balsamic vinaigrette. This salad isn’t just a meal; it’s a celebration of textures and tastes that will leave you feeling nourished and satisfied with every refreshing bite.
Ingredients You’ll Need
Gathering the ingredients for this salad is delightfully simple, yet each one plays a crucial role in building up the perfect balance of flavor and texture. From the tender grilled chicken to the vibrant mixed greens and creamy avocado, every element adds something special to this dish.
- 2 boneless, skinless chicken breasts: The star protein, offering a lean, juicy base.
- 1 tablespoon olive oil: Helps the chicken stay moist and adds healthy fats.
- Salt and pepper, to taste: Essential seasonings that enhance all flavors.
- 1 teaspoon garlic powder: Adds a gentle, savory depth to the chicken.
- 1 teaspoon paprika: Brings just the right amount of smoky warmth.
- 4 cups mixed greens (lettuce, spinach, arugula, etc.): A colorful, fresh bed for the salad.
- 1/2 cup cherry tomatoes, halved: Sweet bursts of juiciness and vibrant color.
- 1/4 cup red onion, thinly sliced: Adds a sharp crunch and slight zing.
- 1/2 cucumber, sliced: Cooling, crisp texture to refresh each bite.
- 1 avocado, sliced: Creamy richness that balances the acidity perfectly.
- 1/4 cup feta cheese (optional): Salty tang to contrast the greens.
- 1/4 cup croutons (optional): Adds a delightful crunch and heartiness.
- 1/4 cup olive oil (for dressing): The base of the vinaigrette, smooth and fruity.
- 2 tablespoons balsamic vinegar: Gives the dressing its signature tangy sweetness.
- 1 teaspoon Dijon mustard: Adds a little kick and helps emulsify the dressing.
How to Make Grilled Chicken Salad with Balsamic Vinaigrette Recipe
Step 1: Prepare and Season the Chicken
First things first, preheat your grill to medium-high heat. As it’s heating, generously rub the chicken breasts with olive oil, then season them with garlic powder, paprika, salt, and pepper. This flavorful rub infuses the chicken, ensuring every bite is satisfying with subtle smoky and savory notes.
Step 2: Grill the Chicken
Place the seasoned chicken breasts on the grill and cook for about 6 to 7 minutes per side. The goal is a nice char on the outside while making sure the interior reaches a safe 165°F. Once done, transfer the chicken to a plate and let it rest for about 5 minutes — this step is crucial for juicy, tender slices.
Step 3: Assemble the Salad Base
While the chicken rests, toss together the mixed greens, cherry tomatoes, red onion, cucumber, and avocado in a large bowl. These fresh ingredients provide a medley of flavors and textures—crispness from the greens and cucumber, juiciness from the tomatoes, and smooth creaminess from the avocado—that make the salad exciting and balanced.
Step 4: Whisk the Balsamic Vinaigrette
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until beautifully emulsified. This vinaigrette is zesty and slightly sweet, the perfect punch that harmonizes the salad’s ingredients and brings them all together.
Step 5: Combine and Serve
Slice the rested grilled chicken and artfully arrange the pieces atop the salad. Drizzle the balsamic vinaigrette generously over the top, and add optional feta cheese and croutons if you like for burst of flavor and crunch. Now, dig in and enjoy this wonderful Grilled Chicken Salad with Balsamic Vinaigrette Recipe!
How to Serve Grilled Chicken Salad with Balsamic Vinaigrette Recipe
Garnishes
Elevate your salad with fresh herbs like basil or parsley for added color and a pop of freshness. Toasted nuts such as walnuts or almonds add a satisfying crunch and earthy undertones. A sprinkle of freshly cracked black pepper on top enhances the flavors even more.
Side Dishes
This salad pairs beautifully with crusty bread or warm pita to soak up any leftover dressing. A light, chilled white wine or sparkling water with lemon would refresh the palate without overpowering the salad’s delicate flavors.
Creative Ways to Present
For a stunning presentation, serve the salad in individual mason jars layered with dressing at the bottom and greens on top. Alternatively, use vibrant bowls or wooden salad plates to complement the fresh colors of the ingredients. You can also add grilled peaches or roasted beets for a seasonal twist that complements the balsamic vinaigrette perfectly.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the grilled chicken and salad components separately in airtight containers in the refrigerator. Keeping the salad and dressing apart prevents sogginess and preserves freshness.
Freezing
This salad is best enjoyed fresh, so freezing is not recommended. However, if you want to save grilled chicken for later use, you can freeze it sliced, then thaw and add to fresh greens when ready to eat.
Reheating
Reheat the grilled chicken gently in the microwave or a skillet over low heat until warmed through. Avoid overheating to keep it tender and juicy. Then combine it with fresh greens and dressing for the perfect meal.
FAQs
Can I use other types of greens in this salad?
Absolutely! Mixed greens are flexible. You can use spinach, kale, romaine, or arugula individually or in combination to suit your taste and texture preferences.
Is it necessary to use Dijon mustard in the vinaigrette?
Dijon mustard acts as an emulsifier that helps the olive oil and vinegar blend smoothly, but if you don’t have it, you can omit it or substitute with a small amount of honey or mayonnaise for texture.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer—internal temperature should reach 165°F. If you don’t have one, cut into the thickest part to ensure there’s no pink and juices run clear.
Can I make this salad vegan?
Definitely! Simply leave out the chicken and feta, and replace the dressing with a vinaigrette made without mustard or even use a balsamic glaze for sweetness.
What are some good alternatives to feta cheese?
Try goat cheese, blue cheese, or even shredded parmesan for different flavor profiles that pair beautifully with grilled chicken and balsamic vinaigrette.
Final Thoughts
This Grilled Chicken Salad with Balsamic Vinaigrette Recipe truly shines because of its simplicity and the perfect harmony of flavors. It’s an easy go-to meal that feels special enough for guests, yet approachable for a weeknight dinner. I can’t wait for you to try it and make it your own – fresh, flavorful, and endlessly satisfying!
Print
Grilled Chicken Salad with Balsamic Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
Description
This Grilled Chicken Salad is a fresh and healthy dish featuring perfectly seasoned grilled chicken breasts served on a bed of mixed greens, cherry tomatoes, cucumber, avocado, and red onion, topped with feta cheese and croutons. The salad is finished with a tangy balsamic vinaigrette dressing, making it a delicious and balanced meal perfect for lunch or dinner.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Salad:
- 4 cups mixed greens (lettuce, spinach, arugula, etc.)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 1/4 cup feta cheese (optional)
- 1/4 cup croutons (optional)
For the Dressing:
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat and Season the Chicken: Preheat your grill to medium-high heat. While the grill heats, rub the chicken breasts evenly with olive oil, garlic powder, paprika, salt, and pepper to ensure they are well seasoned and flavorful.
- Grill the Chicken: Place the seasoned chicken breasts on the hot grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F, indicating that the chicken is fully cooked. Once done, remove from the grill and let the chicken rest for 5 minutes to retain its juices.
- Prepare the Salad Base: In a large bowl, combine the mixed greens, halved cherry tomatoes, thinly sliced red onion, sliced cucumber, and sliced avocado. Toss gently to mix all the fresh ingredients together evenly.
- Make the Dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until the dressing is emulsified and well combined.
- Assemble and Serve: Slice the rested grilled chicken breasts into strips and place them on top of the mixed salad. Sprinkle with optional feta cheese and croutons if desired, then drizzle the salad with the prepared balsamic vinaigrette. Serve immediately for a fresh and satisfying meal.
Notes
- Letting the grilled chicken rest before slicing helps keep it juicy and tender.
- Feel free to customize the salad with your favorite vegetables or nuts for extra crunch.
- The feta cheese and croutons are optional but add great texture and flavor.
- You can use a grill pan or stovetop grill if an outdoor grill is unavailable.
- Adjust seasoning in the dressing according to your taste preferences.
