Balsamic Grilled Chicken Salad
A vibrant salad featuring smoky grilled chicken, tangy balsamic vinaigrette, crisp greens, cherry tomatoes, cucumbers, and creamy feta. Perfect for a healthy weeknight or special occasion.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27
- Yield: 4 servings
- Category: salads
- Method: Grilling
- Cuisine: American with Mediterranean influences
- Diet: Non-vegetarian
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons balsamic vinegar (marinade)
2 tablespoons olive oil (marinade)
1 tablespoon honey (marinade)
1 teaspoon Dijon mustard (marinade)
4 cups mixed greens
1 cup cherry tomatoes, halved
1/2 cup English cucumber, sliced
1/4 cup red onion, thinly sliced
1/2 cup crumbled feta cheese
1 tablespoon fresh basil, chopped
2 tablespoons balsamic vinegar (dressing)
1 tablespoon honey (dressing)
1 teaspoon Dijon mustard (dressing)
1 tablespoon olive oil (dressing)
1 cup mixed herbs (optional, for garnish)
Instructions
1. Preheat grill to medium-high heat.
2. In a bowl, mix balsamic vinegar, olive oil, honey, and Dijon mustard for the marinade.
3. Add chicken breasts and refrigerate for 15-30 minutes.
4. Grill chicken for 6-8 minutes per side until fully cooked. Let rest for 2 minutes.
5. In a small jar, whisk together balsamic vinegar, honey, Dijon mustard, and olive oil for the dressing.
6. In a large bowl, toss mixed greens, cherry tomatoes, cucumber, red onion, and herbs.
7. Top with sliced grilled chicken and feta cheese.
8. Drizzle dressing over the salad and garnish with basil before serving.
Notes
Substitute feta with vegan cheese for a dairy-free version.
Add avocado or olives for extra richness.
Use grilled portobello mushrooms for a vegetarian option.
Store leftovers in an airtight container for up to 2 days.
Find it online: https://cookingwithramsay.com/balsamic-grilled-chicken-salad/