Balsamic Chicken Salad

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Balsamic-marinated grilled chicken piled onto crisp butter lettuce and romaine with charred corn cut fresh off the cob, creamy avocado, feta, and ripe cherry tomatoes. The dressing works as the marinade and the finishing drizzle. This is the absolute best balsamic chicken salad, and it works as a full meal!

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Prep Time15

Cook Time20

Total Time35

Servings:

Author: Molly Thompson

INGREDIENTS

Balsamic Dressing/Marinade

1/2 cup extra virgin olive oil
1/3 cup balsamic vinegar
1 Tablespoon dijon mustard
3 cloves garlic grated
1 1/2 Tablespoons honey
1 teaspoon Italian seasoning
1 teaspoon kosher salt

Chicken and Salad

1 1/2 lbs boneless skinless chicken breast
10 oz lettuce greens I used butter lettuce and romaine
10 oz cherry tomatoes cut in half (about 2 cups)
1 avocado peeled and diced
4-6 oz feta cubed or crumbled
1/2 cup red onion thinly sliced
2 ears fresh corn
Balsamic glaze to drizzle

INSTRUCTIONS

Make the marinade/dressing: In a medium bowl or measuring cup, whisk together the balsamic vinaigrette ingredients until smooth and combined. Pour 3/4 cup of the dressing into a separate jar and store in the fridge for serving.
1/2 cup extra virgin olive oil, 1/3 cup balsamic vinegar, 1 Tablespoon dijon mustard, 3 cloves garlic, 1 1/2 Tablespoons honey, 1 teaspoon Italian seasoning, 1 teaspoon kosher salt
Prep and marinate the chicken: Place the chicken between two pieces of plastic wrap, or in a freezer bag, and pound the breasts to an even thickness (ideally just over 1 inch thick). Transfer the chicken to a bowl or freezer bag and pour the remaining vinaigrette over town. Turn to coat and marinate in the fridge for at least 30 minutes, or up to 6 hours. I like to chop and prep the ingredients for the salad and heat up the grill while it’s marinating.
1 1/2 lbs boneless skinless chicken breast
Grill the chicken and corn: Clean and oil the grill grates with a high-heat oil like avocado oil and heat to medium-high (400 to 450°F). Shake excess marinade off the chicken and grill 4 to 5 minutes per side, pulling it off just below 165°F , it finishes cooking as it rests. Place the corn on the grates at the same time and turn every few minutes until deeply charred in spots, about 10 minutes total. Remove the chicken and corn to a clean cutting board and rest for 5-10 minutes while you assemble the salad.
2 ears fresh corn
Assemble the salad: While it’s resting, assemble the salad with lettuce, tomato, avocado, feta, and onion. Thinly slice or cube the chicken and cut the corn from the cob. Add both to the salad and drizzle with remaining dressing before serving.
10 oz lettuce greens, 10 oz cherry tomatoes, 1 avocado, 4-6 oz feta, 1/2 cup red onion, Balsamic glaze to drizzle

Notes

No grill: Cook the chicken in a cast iron skillet or grill pan over medium-high heat for 4 to 5 minutes per side until the internal temperature reaches just below 165°F. The balsamic marinade still caramelizes nicely in a hot pan. Char the corn the same way.

Shortcut: you could use a 1 1/4 cups premade balsamic dressing to save time

Red onion: if your onion have a strong bite to them, slice them and soak them in ice water for 10-15 minutes to mellow them out.

Make ahead: The dressing keeps in the fridge for up to 5 days. The grilled chicken keeps for up to 4 days. Store everything separately and dress just before serving.

Nutrition

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