Description
A refreshing and healthy Balsamic Vinaigrette Chicken Salad featuring tender grilled chicken breasts marinated in a tangy balsamic dressing, served over a vibrant mix of fresh greens, cherry tomatoes, and cucumber. Perfect for a quick and nutritious meal.
Ingredients
Scale
For the 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
For the Salad
- 6 cups fresh mixed greens (arugula, spinach, kale)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
Instructions
- Prepare the Marinade: In a bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper until smooth and well combined to create a flavorful marinade.
- Marinate the Chicken: Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes to allow the flavors to infuse the chicken.
- Cook the Chicken: Preheat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for 6-7 minutes on each side, or until they are golden brown and the internal juices run clear. Remove the chicken and let it rest to retain its juices before slicing.
- Mix the Salad: In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber, tossing gently to mix all ingredients evenly.
- Add Chicken and Dressing: Slice the rested chicken thinly and arrange it on top of the salad. Drizzle the remaining marinade over the salad as a dressing for an extra burst of flavor.
- Serve: Serve the salad generously, optionally adding toppings like nuts or cheese to enhance texture and taste.
Notes
- Marinate the chicken for longer up to 2 hours for deeper flavor infusion.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Optional toppings such as toasted almonds, feta cheese, or Parmesan add extra flavor and texture.
- For a lower calorie option, reduce the amount of olive oil and honey in the marinade.
