Grilled Chicken Salad With Balsamic Dressing Recipe

Name: Grilled Chicken Salad With Balsamic Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 3 whole Skinless, Boneless Chicken-breast Halves; 1 cup Buttermilk; 1/2 teaspoons Italian Seasoning; 1/4 teaspoons Garlic Powder; 1/4 teaspoons Pepper; 1/4 teaspoons Salt; 1 Tablespoon Vegetable Oil; 10 cups Chopped Mixed Greens (I Use 50% Romain & 50% Spring Mix); 1 pint Grape Tomatoes, Halved Or Whole; 1 whole Avocado, Peeled, Pitted And Chopped; 1 whole Large Cucumber, Sliced And Quartered; 12 whole Pepperoncini Peppers; 1 cup Pitted Kalamata Olives (optional); 12 pieces Parmesan Pepperoncini Crisps (optional), Recipe Posted Separately; FOR THE DRESSING:; 2/3 cups Balsamic Vinegar; 1/3 cups Extra Light Tasting Olive Oil; 1/4 teaspoons Black Pepper; 1/4 teaspoons Salt; 1/2 teaspoons Italian Seasoning

Servings: persons

FOR THE SALAD:
3 whole Skinless, Boneless Chicken-breast Halves
1 cup Buttermilk
1/2 teaspoons Italian Seasoning
1/4 teaspoons Garlic Powder
1/4 teaspoons Pepper
1/4 teaspoons Salt
1 Tablespoon Vegetable Oil
10 cups Chopped Mixed Greens (I Use 50% Romain & 50% Spring Mix)
1 pint Grape Tomatoes, Halved Or Whole
1 whole Avocado, Peeled, Pitted And Chopped
1 whole Large Cucumber, Sliced And Quartered
12 whole Pepperoncini Peppers
1 cup Pitted Kalamata Olives (optional)
12 pieces Parmesan Pepperoncini Crisps (optional), Recipe Posted Separately
FOR THE DRESSING:
2/3 cups Balsamic Vinegar
1/3 cups Extra Light Tasting Olive Oil
1/4 teaspoons Black Pepper
1/4 teaspoons Salt
1/2 teaspoons Italian Seasoning

1
Pound chicken breasts to an even thickness, about 1/2-inch or so. Combine the next 5 ingredients (buttermilk through salt) in a large zip lock bag. Add chicken, seal bag and squish it around to coat the chicken in the marinade. Refrigerate for 2 hours to overnight.
2
Preheat a grill pan on medium high. Brush it with vegetable oil. Drain off the chicken marinade and put chicken into the grill pan. Grill chicken breasts for 4 minutes on the first side to get dark grill marks. Turn them over and cook for about 2 minutes on the second side or until cooked through (internal temperature of 160 F and juices should run clear and not be pink). Remove chicken from pan. Allow to cool for a few minutes. Cut into half-inch strips.
3
In a large mixing bowl, combine mixed greens, tomatoes, avocado, cucumber, pepperoncini peppers, and olives. Chicken may be mixed in or layered over the salad. Garnish with Parmesan Pepperoncini Crisps, optional (recipe posted separately).
4
Place all the dressing ingredients in a jar with a tight lid. Shake vigorously to blend. Serve with salad.

2143

kcal

Calories

160

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 21 ingredients. The key ingredients include: FOR THE SALAD:, 3 whole Skinless, Boneless Chicken-breast Halves, 1 cup Buttermilk, 1/2 teaspoons Italian Seasoning, and more.

Yes, Grilled Chicken Salad With Balsamic Dressing 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.

Grilled Chicken Salad With Balsamic Dressing

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