Grilled Chicken Salad with Balsamic Dressing
- A refreshing summer salad featuring juicy grilled chicken, crisp vegetables, and tangy-sweet balsamic vinaigrette.
- Perfect balance of protein and fresh produce for a satisfying yet light meal.
- Customizable with seasonal ingredients and ready in under 30 minutes.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad & Dessert
- Method: Grilling
- Cuisine: Mediterranean-Inspired
Ingredients
Scale
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons toasted pine nuts (optional)
- For the balsamic vinaigrette:
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat (375-400°F).
- Pat chicken breasts dry with paper towels. Drizzle with olive oil and season with salt and pepper on both sides.
- Place chicken on preheated grill and cook for 6-7 minutes on the first side until it releases easily and has grill marks.
- Flip and cook for an additional 5-7 minutes or until internal temperature reaches 165°F at thickest part.
- Transfer chicken to a plate, tent loosely with foil, and rest for 5-10 minutes.
- While chicken rests, combine mixed greens, cherry tomatoes, cucumber, and red onion in a large bowl.
- In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt and pepper until emulsified.
- Drizzle about two-thirds of the dressing over the salad and toss gently to coat.
- Slice the rested chicken against the grain into thin strips.
- Divide the dressed salad among plates, top with sliced chicken, sprinkle with feta and pine nuts if using.
- Drizzle remaining dressing over chicken and serve immediately.
Notes
- For meal prep, store components separately and assemble just before serving.
- Chicken can be grilled ahead and refrigerated for up to 3 days.
- For extra flavor, marinate the chicken for 30 minutes before grilling.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 285
- Sugar: 6
- Sodium: 390
- Fat: 17
- Saturated Fat: 4
- Unsaturated Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 24
- Cholesterol: 65
Keywords: grilled chicken salad with balsamic dressing, balsamic vinaigrette, healthy chicken salad, summer salad recipe, quick grilled chicken