Description
Balsamic Grilled Chicken Salad: A Flavor-Packed Delight for Your Taste Buds
Ingredients
- 4 pieces chicken breasts (about 6 ounce each)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 2 teaspoon Dijon mustard
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 5 ounce arugula or spring mix
- 1 pint cherry tomatoes, halved
- 8 ounce burrata or fresh mozzarella
- 1/2 cup kalamata olives (optional)
- Fresh basil, chopped (for garnish)
Instructions
1. To prepare the marinade, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper in a large bowl. Reserve half of the marinade for dressing later.
2. Add the chicken breasts to the remaining marinade, ensuring they are coated. Cover and refrigerate for at least 30 minutes or up to 24 hours.
3. Preheat the grill to medium. Remove the chicken from the marinade and discard the used marinade. Sprinkle with extra salt and pepper.
4. Grill the chicken for about 5 minutes on one side, flip, and grill for another 3-5 minutes until cooked through (internal temperature of 165°F).
5. Let the chicken rest for 10 minutes before slicing into thin strips.
6. In a large bowl, toss the arugula or spring mix with the reserved marinade dressing. Divide among 4 plates and top with sliced chicken, cherry tomatoes, burrata or mozzarella, and kalamata olives if using.
7. Sprinkle with extra salt and pepper and garnish with fresh basil.
Notes
This salad is versatile; consider adding seasonal vegetables or protein-rich ingredients like chickpeas or grilled shrimp. For a vegan option, substitute chicken with marinated tofu or tempeh.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg