Description

Balsamic Grilled Chicken Salad is a harmonious blend of flavors and textures that perfectly captures the essence of a summer meal. By combining the tangy, bold notes of balsamic-marinated chicken with the refreshing crunch of vibrant greens and the creamy indulgence of burrata cheese, you’ve created a dish that is not only visually appealing but also incredibly satisfying.

Ingredients

Scale

4 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)

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Instructions

In a large bowl or glass container, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until well combined. Reserve about 1/4 cup of the marinade for dressing later.
Add chicken breasts to the remaining marinade, toss to coat completely, cover, and refrigerate for at least 30 minutes or up to 24 hours.
Preheat grill to medium heat. Remove marinated chicken from refrigerator, sprinkle with extra salt and pepper, and discard used marinade.
Grill chicken for about 5 minutes on one side, flip and grill for another 3-5 minutes until cooked through and reaches an internal temperature of 165°F. Allow to rest for 10 minutes before slicing thinly.
In a large bowl, toss arugula or spring mix with reserved marinade dressing to taste. Divide dressed greens among 4 plates.
Top each plate with sliced chicken breast, cherry tomatoes, burrata or mozzarella, and kalamata olives if using. Garnish with salt, pepper, and fresh basil.

Notes

This salad can be made in advance; keep components separate until serving to maintain freshness.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 35g
Cholesterol: 80mg