If you are looking for a fresh, vibrant, and utterly delicious meal that’s as easy to pull together as it is satisfying, you are going to love this Balsamic Vinaigrette Chicken Salad Recipe. Combining tender, juicy chicken marinated in a tangy balsamic dressing with crisp mixed greens and bright veggies, this dish bursts with flavor and texture in every bite. It’s perfect for busy weeknights, light lunches, or anytime you crave something wholesome and impressive without the fuss.
Ingredients You’ll Need
This recipe shines because of its simple, quality ingredients that each play a crucial role in balancing taste, texture, and color. Fresh veggies add a crisp contrast to the savory chicken, while the balsamic-based marinade creates a luscious coating with a perfect hint of sweetness.
- 4 boneless, skinless chicken breasts: Choose fresh, evenly sized breasts for uniform cooking and juiciness.
- 1/2 cup balsamic vinegar: This provides the signature tangy, slightly sweet flavor that defines the vinaigrette.
- 1/4 cup extra-virgin olive oil: Adds richness and helps emulsify the vinaigrette while coating the chicken beautifully.
- 2 tbsp honey: Balances the acidity of the vinegar with natural sweetness without overpowering the dish.
- 6 cups fresh mixed greens (arugula, spinach, kale): Offers a hearty, nutrient-rich base with a mix of peppery and mild flavors.
- 1 cup cherry tomatoes (halved): Brings bursts of juicy sweetness and vibrant red color to brighten the salad.
- 1 cucumber (sliced): Adds a crisp, refreshing crunch that complements the other textures perfectly.
- Salt and pepper to taste: Essential for seasoning both the marinade and the finished salad, enhancing all the other flavors.
How to Make Balsamic Vinaigrette Chicken Salad Recipe
Step 1: Prepare the Marinade
Start by whisking together the balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper in a bowl until you get a smooth, glossy dressing. This vinaigrette is the heartbeat of the recipe, soaking into the chicken and later dressing the salad with a burst of flavor.
Step 2: Marinate the Chicken
Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes. The acidity of the vinegar not only flavors but also helps tenderize the meat, making each bite succulent and tender.
Step 3: Cook the Chicken
Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade and cook it for about 6 to 7 minutes on each side. Look for a golden brown crust and clear juices to know it’s done. After cooking, allow the chicken to rest for a few minutes—this helps retain all those beautiful juices inside.
Step 4: Mix the Salad
While the chicken rests, toss together your mixed greens, halved cherry tomatoes, and sliced cucumber in a large bowl. This combination delivers freshness, crunch, and a light peppery note, providing the perfect foil to the flavorful chicken.
Step 5: Add Chicken and Dressing
Slice the rested chicken into thin strips and layer it on top of your greens and veggies. Drizzle the reserved vinaigrette over the whole salad for that extra zing, making sure every bite is coated with luscious flavor.
Step 6: Serve
Arrange the salad on plates generously, and if you like, add optional toppings such as toasted nuts or a sprinkle of crumbled cheese to further elevate the dish. Now you’re ready to enjoy a meal that tastes like it took hours but came together in a flash.
How to Serve Balsamic Vinaigrette Chicken Salad Recipe
Garnishes
Simple garnishes like toasted almonds, crumbled feta, or shaved Parmesan cheese add a delightful contrast in texture and a hint of indulgence. Fresh herbs like basil or parsley can brighten the salad with an aromatic punch, making every bite even more exciting.
Side Dishes
This salad pairs wonderfully with warm crusty bread or garlic crostini for soaking up any extra vinaigrette. For a heartier meal, consider serving with quinoa or a light soup on the side for added comfort without overwhelming the fresh flavors.
Creative Ways to Present
For an eye-catching presentation, serve the salad layered in clear glass bowls or mason jars, perfect for picnics or weekend lunches. Alternatively, pile it high on rustic wooden boards or large platters if you’re entertaining, turning your Balsamic Vinaigrette Chicken Salad Recipe into a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad and chicken separately in airtight containers in the refrigerator to maintain freshness. This helps prevent the greens from becoming soggy and ensures the chicken stays tender when you reheat or serve cold.
Freezing
The chicken from this recipe freezes beautifully—just keep it without salad or fresh veggies. When you’re ready to enjoy, thaw it overnight in the fridge and then reheat gently. Avoid freezing the salad greens, as they do not hold up well after thawing.
Reheating
Reheat the chicken slowly in a skillet over medium heat or use a microwave on a lower power setting to keep it moist. Reassemble the salad fresh before serving to preserve that just-made crunch and flavor balance.
FAQs
Can I use other types of vinegar instead of balsamic?
While balsamic vinegar gives this recipe its signature sweet and tangy flavor, you can experiment with red wine vinegar or apple cider vinegar for slightly different but still delicious results.
Is it okay to use pre-cooked chicken?
Absolutely! Using rotisserie or leftover cooked chicken is a convenient shortcut—just toss it with the vinaigrette and fresh veggies for a quick meal that’s still bursting with flavor.
How long can I marinate the chicken?
Marinating for at least 30 minutes is ideal, but you can leave the chicken in the marinade for up to 4 hours for an even deeper flavor infusion. Avoid marinating too long as the acidity can start to break down the meat texture.
Can I add other vegetables or toppings?
Definitely! Feel free to customize this salad with bell peppers, red onion, avocado, nuts, seeds, or your favorite cheese. These additions bring extra color, nutrition, and excitement to every bite.
Is this recipe suitable for meal prep?
Yes, it is an excellent choice for meal prep because the chicken and dressing stay flavorful even after a couple of days. Just keep the greens separate until you’re ready to eat to avoid sogginess.
Final Thoughts
I truly believe this Balsamic Vinaigrette Chicken Salad Recipe is a game changer for anyone who loves fresh, healthy meals that don’t skimp on flavor or style. It’s easy enough for a weeknight dinner but special enough to impress guests. The harmony of juicy marinated chicken, crisp veggies, and that irresistible balsamic kick will have you reaching for seconds—and maybe even thirds!
Print
Balsamic Vinaigrette Chicken Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A fresh and flavorful Balsamic Vinaigrette Chicken Salad featuring tender grilled chicken breasts marinated in a tangy balsamic dressing, served atop a bed of mixed greens, cherry tomatoes, and cucumber. This easy-to-make salad is perfect for a light lunch or dinner.
Ingredients
Chicken and Marinade
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 2 tbsp honey
- Salt and pepper to taste
Salad
- 6 cups fresh mixed greens (arugula, spinach, kale)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
Optional Toppings
- Nuts (such as walnuts or pecans)
- Cheese (such as feta or parmesan)
Instructions
- Prepare the Marinade: In a bowl, whisk together the balsamic vinegar, olive oil, honey, salt, and pepper until the mixture is smooth and well combined, creating a balanced vinaigrette for marinating.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish and pour the prepared marinade over them. Seal or cover, then refrigerate for at least 30 minutes to allow the flavors to penetrate.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side until they develop a golden brown crust and the internal juices run clear, ensuring they are fully cooked. Remove from heat and let the chicken rest to retain juices before slicing.
- Mix the Salad: In a large bowl, combine the fresh mixed greens, halved cherry tomatoes, and sliced cucumber, tossing gently to distribute evenly.
- Add Chicken and Dressing: Thinly slice the rested chicken breasts and arrange them on top of the salad. Drizzle with any remaining marinade for extra flavor, acting as a dressing.
- Serve: Plate the salad generously, optionally topping with nuts or cheese for added texture and taste. Serve immediately for best freshness.
Notes
- Marinating the chicken for longer, up to 2 hours, can enhance flavor even more.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Optional toppings like nuts and cheese add texture and richness but can be omitted for a lighter salad.
- You can substitute grilled chicken with pan-seared chicken if a grill is not available.
- This salad is best served fresh; leftover salad may wilt due to the dressing.
