Balsamic Chicken Salad -

Balsamic Chicken Salad

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.

Course dinner, Lunch, Main Dish, Salad

Cuisine American, Italian

Prep Time 15

Cook Time 10

marinating time 30

Total Time 55

Servings servings

Calories 567kcal

Author Ann Otis

Ingredients

4 chicken breasts about 6 oz each
5 oz arugula
1 pint cherry tomatoes halved
8 oz burrata cheese
Fresh basil chopped
Grilled or toasted baguette or croutons (optional)*

Marinade/Dressing

1/4 cup olive oil
1/4 cup balsamic vinegar
2 teaspoons dijon mustard
2 cloves garlic minced
kosher salt
black pepper

Instructions

If your chicken breasts are quite thick, pound the thicker part down to get an even thickness, or slice them horizontally to make chicken cutlets.
In a large bowl, or glass container with a lid, whisk together the marinade ingredients (olive oil, balsamic vinegar, dijon mustard, garlic, 1/2 teaspoon of salt, and ½ teaspoon black pepper) until well combined and emulsified. Remove ¼ cup (about half) of the marinade and set aside for the salad dressing. I also like to reserve an extra tablespoon for basting the chicken as it cooks.
Add the chicken to the bowl or container with the marinade and toss to coat completely. Cover and transfer to the refrigerator to marinate for at least 30 minutes or up to 24 hours (2-3 hours in optimal).
Preheat your grill to medium. Remove the chicken from the marinade and sprinkle with a little more salt and pepper. Discard the used marinade.
Grill for about 5 minutes on the first side, flip and grill another 3-5 minutes, basting once with reserved marinade, until cooked through. Let the chicken rest for 10 minutes and then slice thinly.
In a large bowl, toss the arugula with the reserved marinade/dressing (to taste) and divide between 4 plates.
Top each bed of greens with a sliced chicken breast, and add cherry tomatoes and spoonfuls of burrata.
Sprinkle salad with salt, pepper, and chopped basil.

Video

Notes

*nutrition information does not include optional bread or croutons.

Stovetop and oven instructions

To cook in a skillet instead of grilling, heat a tablespoon of olive oil in a pan and cook for about 5-7 minutes per side until cooked through. To bake, add the chicken to a greased baking dish and bake in a preheated oven at 425F for 20-25 minutes. Allow to rest before slicing.

Storage Tips

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.

Nutrition