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Balsamic Grilled Chicken Salad

Balsamic Grilled Chicken Salad: A Fresh Twist You'll Love

Balsamic Grilled Chicken Salad is a delightful low-carb dish bursting with fresh flavors, perfect for busy nights and meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 273
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 2 pieces Boneless Skinless Chicken Breasts Thighs can add more juiciness.
  • 1/2 cup Balsamic Vinegar Apple cider vinegar can be a substitute.
  • 1/4 cup Extra Virgin Olive Oil Avocado oil can be used as an alternative.
  • 1 tablespoon Italian Seasoning Fresh herbs can enhance flavor.
  • 1 teaspoon Salt Sea salt provides better texture.
  • 1/2 teaspoon Black Pepper Use freshly ground for maximum flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used for more intensity.
For the Salad
  • 4 cups Romaine Lettuce or Mixed Greens Spinach is a lighter alternative.
  • 1 cup Strawberries Raspberries or blueberries can be alternatives.
  • 1/2 cup Red Onions Green onions are a milder option.
  • 4 ounces Goat Cheese Feta or mozzarella can be used as well.
For the Dressing
  • 1/4 cup Light Balsamic Vinaigrette Store-bought is convenient, homemade adds freshness.

Equipment

  • grill
  • mixing bowl
  • Meat Thermometer
  • serving bowl

Method
 

Step-by-Step Instructions
  1. Start by trimming any excess fat from the boneless skinless chicken breasts and butterfly them for even cooking. Pat the chicken dry with paper towels for better marinade adherence.
  2. In a medium bowl, whisk together balsamic vinegar, extra virgin olive oil, Italian seasoning, salt, black pepper, and garlic powder until well combined. Coat the chicken thoroughly with this marinade and let it marinate in the refrigerator for 2 to 24 hours.
  3. Preheat your grill to medium heat, around 450°F. Lightly oil the grill grates, then place the marinated chicken on the grill. Cook for about 5 minutes on each side, or until the internal temperature reaches 165°F.
  4. Once grilled, remove the chicken from the grill and allow it to rest for 5 minutes. Then slice the chicken into strips against the grain.
  5. In a large serving bowl, layer your salad with mixed greens, then add the sliced grilled chicken, fresh strawberries, red onions, and crumbled goat cheese. Drizzle your light balsamic vinaigrette over the top.
  6. Toss the salad gently to combine all the flavors and serve immediately.

Nutrition

Serving: 1bowlCalories: 273kcalCarbohydrates: 10gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 420mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 60mgCalcium: 150mgIron: 2mg

Notes

For maximum flavor, marinate the chicken for at least 2 hours, or ideally overnight. Store salad components separately when meal prepping to maintain freshness.

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