Balsamic Chicken Salad

Isla Marie

Balsamic Chicken Salad

A fresh and healthy salad made with juicy balsamic-seasoned chicken, crisp greens, and vibrant vegetables tossed in a tangy-sweet balsamic dressing. It’s light, flavorful, and perfect for lunch or dinner.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 3

Course: Dinner, Lunch, Salad

Cuisine: American, Mediterranean

Calories: 320

Ingredients Equipment Method Notes

Ingredients

For the Chicken:

2 boneless skinless chicken breasts
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the Salad:

4 cups mixed greens romaine, spinach, or arugula
1 cup cherry tomatoes halved
1 cucumber sliced
¼ red onion thinly sliced

For the Balsamic Dressing:

3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon honey
½ teaspoon Dijon mustard
Salt and black pepper to taste

Optional Add-ins:

¼ cup feta cheese or mozzarella
2 tablespoons walnuts or almonds
1 avocado sliced

Equipment

Skillet or grill pan
Mixing bowls
Whisk
Knife
Cutting board

Method

Step 1. Cook Chicken

Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat and cook for 5–6 minutes per side until fully cooked. Let rest, then slice.

Step 2. Prepare Dressing

In a small bowl, whisk together balsamic vinegar, olive oil, honey, Dijon mustard, salt, and pepper until smooth.

Step 3. Prepare Salad Base

In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion.

Step 4. Add Chicken

Place sliced chicken over the salad.

Step 5. Add Toppings

Sprinkle cheese, nuts, or avocado if using.

Step 6. Dress the Salad

Drizzle balsamic dressing over the salad and toss gently.

Step 7. Serve

Serve immediately for best freshness and texture.

Notes

Let chicken rest before slicing to keep it juicy.
Add dressing just before serving to avoid soggy greens.
Adjust sweetness of dressing by adding more or less honey.
Use fresh, crisp greens for best results.
Grilled chicken can be used for extra flavor.