Grilled Balsamic Chicken Salad
This tender, juicy, Grilled Balsamic Chicken Salad is a perfect dish for a healthy lunch or light, refreshing meal. This recipe features marinated chicken breasts grilled on our pellet grill and then served over a green salad with all the fixings. The balsamic vinaigrette adds a tangy and slightly sweet touch, making this salad both satisfying and nutritious.
Grilled Balsamic Chicken Salad
When you're in the mood for salad and want something a little different than you typically Chicken Caesar Salad, this Balsamic Chicken Salad combines tender grilled chicken with fresh, vibrant vegetables and a tangy homemade balsamic vinaigrette. This dish is versatile, easy to prepare, and perfect for any occasion. The marinated chicken adds so much flavor to the final dish, while the crisp romaine lettuce, baby spinach, and fresh veggies create a perfect contrast in texture, without needing to add any extra croutons or carbs.
I love making this dish for meal prep. You can easily marinate chicken breasts in several different marinades, grill them up, and then have a variety of lunch options to choose from all week long that are packed with protein and will keep you full and fueled all day long.
Why You'll Love This Dish...
- Healthy and Nutritious: Packed with lean protein and fresh vegetables.
- Easy to Prepare: Simple steps make it a quick meal option.
- Versatile: Perfect for lunch, dinner, or even meal prep.
- Delicious Flavor: The balsamic vinaigrette adds a perfect balance of tangy and sweet.
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Recipe Shopping List
Wondering if you have to hit the store? Here's the list of items you'll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- Chicken Breasts
- Balsamic Vinaigrette
- Romaine Lettuce
- Baby Spinach
- Cucumber
- Cherry Tomatoes
- Feta
- Balsamic Vinaigrette Dressing
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How To Make This Recipe
Wondering what you're getting yourself into when you make this dish? Here's a quick overview of the process! Make sure you follow the instructions at the recipe card at the bottom of the post while you're cooking.
- Marinate the Chicken: Place chicken breasts and balsamic vinaigrette in a plastic bag. Marinate for at least 4 hours, preferably overnight.
- Preheat the Grill: Set your grill to 375°F.
- Grill the Chicken: Cook the marinated chicken on the preheated grill until the internal temperature reaches 165°F.
- Prepare the Salad: Chop the romaine lettuce, baby spinach, cucumber, and cherry tomatoes. Crumble the feta.
- Assemble and Serve: Toss the salad with balsamic vinaigrette, slice the grilled chicken, and place it on top of the salad before serving.
Try this Traeger Chicken Vermicelli Bowls recipe!
Recipe FAQ
Store any leftover salad and chicken separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing on the side to prevent the salad from becoming soggy.
Yes, reheat the chicken in the microwave or on the stovetop until warmed through. Be careful not to overcook it to maintain its juiciness. You really don't need to reheat it though. It tastes great cold!
Yes, you can marinate the chicken and prepare the salad ingredients in advance. Assemble the salad just before serving to ensure freshness. You can also grill the chicken breast in advance.
You can substitute the romaine lettuce with mixed greens or arugula. Add other vegetables like bell peppers or avocado for more variety. Use goat cheese instead of feta for a different flavor profile.
More Salads and Dressings
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Grilled Balsamic Chicken Salad
This easy and healthy lunch option uses our homemade Balsamic Vinaigrette to marinate chicken breasts before they hit the grill and then get sliced and served on top of a fresh salad.
Ingredients
Chicken Breasts
- 4 chicken breasts, (bonesless and skinless)
- 1 cup balsamic vinaigrette
Salad
- 6 cups chopped romaine lettuce
- 2 cups baby spinach
- 1 cup sliced cucumber
- 1 cup cherry tomatoes
- ⅓ cup crumbled feta
- ½ cup balsamic vinaigrette dressing
Instructions
Place the chicken breasts and 1 cup of the balsamic dressing into a large plastic freezer baggie.
Let marinate for at least 4 hours. Overnight is better.
Preheat your grill to 375°F.
Remove the chicken from the marinade and place directly into the preheated grill.
While the chicken is cooking, prep all of your salad ingredients.
When the chicken reaches 165°F internally, remove from the grill and let cool for 10 minutes before slicing against the grain.
Toss the salad with additional balsamic vinaigrette immediately before serving. Top with the sliced chicken breast.
Nutrition Information:
Yield:
4Serving Size:
Amount Per Serving: Calories: 641Total Fat: 41gSaturated Fat: 6gTrans Fat: 0.03gUnsaturated Fat: 3gCholesterol: 156mgSodium: 1223mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 52g
