Balsamic Grilled Chicken Salad That Transforms Weeknight Dinners

This Balsamic Grilled Chicken Salad is a hearty and healthy meal bursting with fresh, fall flavors.

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Prep Time 30

Cook Time 15

Marinating Time 1

Total Time 1 45

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 pieces Boneless, Skinless Chicken Breast Can use turkey breast as a substitute.
2 tablespoons Olive Oil Substitute with avocado oil if desired.
3 tablespoons Balsamic Vinegar Can replace with red wine vinegar for a different tang.
1 tablespoon Fresh Rosemary Dried rosemary works, but use half the amount.
2 cloves Garlic Garlic powder may be used in a pinch.
to taste Salt and Pepper Essential for seasoning.

For the Dressing

1 cup Plain Greek Yogurt Substitute with sour cream for a different taste.
2 tablespoons Dijon Mustard Whole grain mustard can be used as an alternative.
2 tablespoons Apple Cider Vinegar White wine vinegar can be an alternative.
1 tablespoon Maple Syrup Honey can be used for a similar effect.
1 small Shallot A small amount of onion can be substituted.

For the Salad

2 cups Radicchio Can use endive or arugula as a substitute.
1 cup Endive You can replace it with mixed greens.
1 cup Pomegranate Dried cranberries can serve as a replacement.
1 piece Honeycrisp Apple Any crisp apple, like Fuji, can be used.
0.5 cup Italian Parsley Cilantro or chives can be substituted.
0.5 cup Walnut Halves Almonds or pecans can also work.
0.5 cup Shaved Parmesan Cheese Use nutritional yeast or vegan cheese for a dairy-free option.

Equipment

grill
Medium Bowl
large bowl
Meat mallet
Whisk
knife
cutting board
Sealable Plastic Bag

Method

Steps

Prepare Chicken: Pat the chicken breasts dry and pound to an even thickness.
Make Marinade: In a bowl, whisk balsamic vinegar, olive oil, honey, rosemary, garlic, salt, and pepper.
Marinate Chicken: Coat chicken with marinade, seal in a bag, and refrigerate for at least 30 minutes.
Preheat Grill: Preheat grill to medium-high heat and lightly oil grates.
Grill Chicken: Cook chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
Rest Chicken: Remove chicken from grill, cover with foil, and rest for 5 minutes.
Make Dressing: Whisk together yogurt, mustard, maple syrup, vinegar, olive oil, shallot, salt, and pepper.
Prep Salad Components: Slice radicchio, endive, apple, chop parsley, and seed pomegranate.
Assemble Salad: Combine radicchio, endive, apple, pomegranate, and parsley in a bowl, drizzle dressing, and toss.
Add Chicken: Slice chicken and place atop salad, sprinkle with walnuts and Parmesan.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For the best taste, prepare components right before serving to avoid wilting. Chicken can be grilled ahead of time and reheated.

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