Balsamic Chicken Salad
This meal-in-a-bowl is clean, satisfying and completely delicious. The balsamic dressing doubles as a marinade and also makes a great marinade for grilled veggies. This recipe makes 2 salads.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Ingredients
For the marinade/dressing:
1/2 cup olive oil
2 tablespoons unseasoned rice wine vinegar
2 tablespoons balsamic vinegar
1-2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper
Remaining ingredients:
6 ounces leafy greens, washed and dried
2 boneless, skinless chicken breasts
1/2 sweet, white or red onion, thinly sliced
8-10 grape or cherry tomatoes, sliced in half
1/2 red or yellow bell pepper, cored, seeded and thinly sliced
1/2 cup toasted walnuts
4 ounces Feta cheese
1/2 cup olive oil
2 tablespoons unseasoned rice wine vinegar
2 tablespoons balsamic vinegar
1-2 teaspoons honey
1 teaspoon salt
1/2 teaspoon pepper
Remaining ingredients:
6 ounces leafy greens, washed and dried
2 boneless, skinless chicken breasts
1/2 sweet, white or red onion, thinly sliced
8-10 grape or cherry tomatoes, sliced in half
1/2 red or yellow bell pepper, cored, seeded and thinly sliced
1/2 cup toasted walnuts
4 ounces Feta cheese
Directions
Make the marinade/dressing: Combine all marinade ingredients in a lidded glass jar and shake well to combine. Remove 1/4 cup of the combined marinade and set aside; you'll use this to dress the salads later.
Place chicken breasts in a large resealable plastic bag and add the remaining marinade (that's not reserved for the salad dressing) to the bag. Seal the bag and shake so the marinade covers all sides of the chicken. Refrigerate for one hour.
After the chicken has been resting in the marinade for an hour, preheat a grill or grill pan to medium. Grill chicken for 10 minutes, flipping once in the middle. Remove from heat and let cool for 10 minutes. Slice the chicken into strips crosswise.
To assemble the salads, arrange greens in two serving bowls, distributing evenly. Add chicken, onion, tomatoes, peppers, nuts and Feta. Drizzle some salad dressing over the top of each salad and serve right away.
Place chicken breasts in a large resealable plastic bag and add the remaining marinade (that's not reserved for the salad dressing) to the bag. Seal the bag and shake so the marinade covers all sides of the chicken. Refrigerate for one hour.
After the chicken has been resting in the marinade for an hour, preheat a grill or grill pan to medium. Grill chicken for 10 minutes, flipping once in the middle. Remove from heat and let cool for 10 minutes. Slice the chicken into strips crosswise.
To assemble the salads, arrange greens in two serving bowls, distributing evenly. Add chicken, onion, tomatoes, peppers, nuts and Feta. Drizzle some salad dressing over the top of each salad and serve right away.
Looking for inspiration? Try these recipes:
Smoked Cheddar and Caramelized Onion Quiche
Southwest Breakfast Egg Muffins
Lasagna Soup
