Balsamic Chicken Salad

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Simple summer dining at it’s finest, this grilled balsamic chicken salad is juicy marinated chicken on a bed of arugula, burrata, and tomatoes with a tangy balsamic dressing.

Salads are one thing that are almost always on my table no matter the time of the year. From this kale pomegranate salad and sweet potato feta salad in the winter to this Mexican watermelon salad and Mandarin chicken salad in spring, I like to switch it up depending on the season and the fresh produce available.

Basically, if I want everyone to eat salad, I have to make sure it isn’t boring, and this balsamic chicken salad is anything but. I love main course salads, and adding sautéed or grilled chicken breasts to greens is my favorite way to have a healthy yet filling lunch.

So, I decided to take this new favorite balsamic grilled chicken and serve it up as a salad. The combination of tender, juicy balsamic grilled chicken, fresh peppery arugula, creamy burrata cheese, juicy tomatoes, and a tangy balsamic vinaigrette to tie it all together is truly to die for.

It’s fresh, light, and perfect for a simple summer meal.

Why You’ll Love this Balsamic Chicken Salad

• This salad is packed with protein and vitamins, making it a nutritious option that will keep you full and energized.
• With simple ingredients and easy steps, this balsamic chicken salad can be made quickly, perfect for busy days when you need a healthy meal fast.
• This recipe is so versatile and customizable. You can easily add your favorite vegetables or any nuts, to make this salad your own.
• Light and refreshing, this balsamic chicken salad is especially enjoyable during the summer months when you want something cool and satisfying.

Ingredient Notes

For the Salad

Chicken breasts

I almost always use boneless skinless chicken breasts for my salads because it’s high in protein, and also pretty quick to make. You can also use chicken thighs if you like. But if you know how to make chicken breasts the right way, they can be just as juicy!

Arugula

My greens of choice for this balsamic chicken salad is arugula. It provides a peppery flavor that pairs well with the balsamic marinade.

But, if you’d like a milder taste, you can use baby spinach or mixed greens. I prefer more delicate greens for this salad, but a hearty crunchy lettuce like romaine also works if you prefer that.

Tomatoes

Cherry or grape tomatoes are my favorite to add in salads but you can chop or slice a regular tomato. Heirloom tomatoes, when available, are terrific here.

Burrata cheese

I love adding burrata to this balsamic chicken salad for its rich, luxurious texture.

Burrata cheese is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, making it incredibly soft and creamy. If you don’t have burrata or don’t like it (really?!), fresh mozzarella or bocconcini balls or a soft goat cheese are good alternatives.

Optional Add-ins

• Thinly sliced red onion
• Grilled or toasted baguette, croutons, or fresh bread
• Toasted pine nuts
• Other fresh vegetables like cucumbers, bell peppers, avocado
• Fresh fruit like sliced peaches, nectarines, strawberries, or blueberries
• A dollop of pesto
• Shaved Parmesan

For the Balsamic Marinade/Dressing

Olive oil

Olive oil acts as the base of our balsamic marinade. I always recommend using extra-virgin olive oil for the best flavor and all the health benefits!

Balsamic Vinegar

Definitely the star of the show – so I recommend using a really good quality balsamic vinegar. It has a rich, tangy, but still a bit sweet flavor profile that lends to both the color and tanginess in this balsamic chicken salad.

Dijon Mustard

The mustard adds a slight tang and helps emulsify the dressing. You can substitute with whole grain mustard or yellow mustard if necessary.

Garlic

Fresh minced garlic cloves will add the best flavor but you can also use garlic powder in a pinch.

Salt & Pepper

I like to keep the seasonings simple – just some kosher salt and fresh cracked black pepper!

Step by Step Instructions

1. If the chicken breasts are too thick, pound the thicker parts to achieve an even thickness or slice them horizontally to make chicken cutlets.

1. In a large bowl or a glass container with a lid, whisk together the marinade ingredients (olive oil, balsamic vinegar, Dijon mustard, garlic, 1/2 tsp of salt, and 1/2 tsp of black pepper) until well combined and emulsified.

1. Remove 1/4 cup (about half) of the marinade and set it aside for the salad dressing. Also reserve an extra tablespoon for basting the chicken during cooking.

1. Add the chicken to the bowl or container with the marinade and toss to coat thoroughly. Cover and refrigerate to marinate for at least 30 minutes or up to 24 hours (2-3 hours is optimal).

1. Preheat the grill to medium. Remove the chicken from the marinade and sprinkle with a bit more salt and pepper. Discard used marinade.

1. Grill the chicken for about 5 minutes on the first side, flip, and grill for another 3-5 minutes, basting once with the reserved marinade, until cooked through. Let the chicken rest for 10 minutes before slicing thinly.

1. In a large bowl, toss the arugula with the reserved marinade/dressing (to taste) and divide it between 4 plates.

1. Top each bed of greens with a sliced chicken breast, add cherry tomatoes, and spoonfuls of burrata.

1. Sprinkle the salad with salt, pepper, and chopped basil. Your balsamic chicken salad is ready to be served!

Recipe Variations

This is pretty basic recipe but there is so much you can do with it!

• Give it a fruity twist by adding strawberries and crumbled goat cheese.
• You can also include cucumbers, olives, and feta for more of a Greek flavor.
• You can also top this with some avocado, red onion, and even your favorite beans.
• Add toasted or candied nuts for an added crunch.

Storage Instructions

Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days.

Undressed salad can be stored in an airtight container or resealable bag for up to 2 days.

The dressing itself can last in the refrigerator for up to a week if stored in an airtight container. Whenever you want to eat a balsamic chicken salad, just reheat your chicken, give the dressing a quick shake and toss with the greens, add your toppings, and enjoy.

FAQ