Balsamic Chicken Salad
This is a hearty, satisfying main course salad.
Servings 4 people
Calories 443kcal
Equipment
- grill pan
Ingredients
Salad dressing & marinade
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 2 tsp Italian seasoning
- 1 Tablespoon light brown sugar
- 1 garlic clove, minced
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
Salad
- 2 large chicken breasts
- 6-8 cups mixed greens
- 4-6 slices cooked bacon
- ½ cup thinly sliced red onions
- 2 Roma tomatoes, diced
- 1 avocado, peeled, pitted and sliced
- ½ cup sliced radishes
- ¼ cup crumbled feta cheese
Instructions
- In a large bowl. whisk together all of the dressing/marinade ingredients: balsamic vinegar, olive oil, garlic, Italian seasoning, light brown sugar, salt, and pepper.
- Place chicken in a shallow bowl and pour 3 Tablespoons of the dressing/marinade over the chicken; set the rest of the dressing/marinade aside. Turning the chicken on both sides, coat with the dressing/marinade and allow to marinate for 10 minutes.
- While chicken is marinating, set out the mixed greens on a large salad bowl or serving platter.
- Then cook the chicken on a grill pan over medium-high heat for about 7-8 minutes on each side, until cooked.
- Allow chicken to rest for 5 minutes before slicing.
- Arrange the cooked bacon crumbles, tomatoes, red onions, radishes, avocado, and sliced chicken over the mixed greens. Sprinkle feta cheese. Pour dressing/marinade over the salad and serve immediately.
Notes
Makes approximately 4-6 servings.
Store salad separately from the dressing for up to 3 days in an airtight container in the refrigerator.
Nutrition
Calories: 443kcal | Carbohydrates: 16g | Protein: 30g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 89mg | Sodium: 696mg | Potassium: 963mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1108IU | Vitamin C: 27mg | Calcium: 100mg | Iron: 2mg