Balsamic Grilled Chicken Salad With Sun-Dried Tomat

Name: Balsamic Grilled Chicken Salad With Sun-Dried Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Balsamic Vinegar; 6 Tablespoons Extra Virgin Olive Oil; 2 teaspoons Italian Seasoning; 3 cloves Garlic, Minced; 1/4 teaspoons Sea Salt; 1/4 teaspoons Coarsely Ground Black Pepper; 2 whole Boneless, Skinless Chicken Breasts Either Pounded Flat Or Butterflied; 10 ounces, weight Bag Salad Greens; 2 cups Salad Mix-ins (Sliced Carrots, Tomatoes, Cucumbers, Bell Peppers, Etc.); 1 cup Goat Cheese Crumbles; 1 whole Recipe, Sun-Dried Tomato Vinaigrette (below); _____; FOR THE SUN-DRIED TOMATO VINAIGRETTE:; 1 Tablespoon Homemade Sun-dried Tomato Pesto (In My Recipe Box); 2 Tablespoons Red Wine Vinegar; 1 Tablespoon Preferred Sweetener (sugar, Honey, Agave, Etc.); 6 Tablespoons Extra Virgin Olive Oil; Salt And Pepper, to taste

Servings: persons

3 Tablespoons Balsamic Vinegar
6 Tablespoons Extra Virgin Olive Oil
2 teaspoons Italian Seasoning
3 cloves Garlic, Minced
1/4 teaspoons Sea Salt
1/4 teaspoons Coarsely Ground Black Pepper
2 whole Boneless, Skinless Chicken Breasts Either Pounded Flat Or Butterflied
10 ounces, weight Bag Salad Greens
2 cups Salad Mix-ins (Sliced Carrots, Tomatoes, Cucumbers, Bell Peppers, Etc.)
1 cup Goat Cheese Crumbles
1 whole Recipe, Sun-Dried Tomato Vinaigrette (below)
_____
FOR THE SUN-DRIED TOMATO VINAIGRETTE:
1 Tablespoon Homemade Sun-dried Tomato Pesto (In My Recipe Box)
2 Tablespoons Red Wine Vinegar
1 Tablespoon Preferred Sweetener (sugar, Honey, Agave, Etc.)
6 Tablespoons Extra Virgin Olive Oil
Salt And Pepper, to taste

1
Combine the balsamic vinegar, olive oil, Italian seasoning, garlic, sea salt and pepper in a large zip-top plastic bag, then add chicken breasts. Squish the bag around to coat the chicken, then refrigerate for at least 2 hours, preferably overnight.
2
Preheat BBQ grill or grill pan (or saute pan, if not grilling) to medium-high heat. Grill chicken for 10-12 minutes, flipping once halfway through, until cooked thoroughly. Remove from grill and set aside. Let it rest for 10 minutes or so and then slice thinly.
3
Meanwhile, prepare the salad by combining salad greens and mix-ins in a large bowl. Pour salad dressing over and toss to coat. Divide salad among plates, top with some slices of chicken and a sprinkle of goat cheese crumbles.
4
Sun-Dried Tomato Vinaigrette:
5
Whisk together pesto, vinegar and sweetener in a small bowl. Add olive oil in a small, steady stream while whisking. Continue to whisk until the dressing thickens slightly. (The pieces of sun-dried-tomato will probably sink to the bottom. That's OK.) Add salt and pepper to taste.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 Tablespoons Balsamic Vinegar, 6 Tablespoons Extra Virgin Olive Oil, 2 teaspoons Italian Seasoning, 3 cloves Garlic, Minced, and more.

Yes, Balsamic Grilled Chicken Salad With Sun-Dried Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Balsamic Grilled Chicken Salad With Sun-Dried Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions