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
Scale
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.
