Best 7 Fresh Balsamic Chicken Salad Recipes

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Fresh balsamic chicken salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. The combination of balsamic vinegar, fresh herbs, and succulent chicken creates a flavorful and satisfying meal. This salad is also packed with nutrients, making it a great option for those looking to maintain a healthy diet. In this article, we will provide you with a simple and easy-to-follow recipe for making the best fresh balsamic chicken salad. We will also discuss the health benefits of this dish and provide tips for making it even more delicious. So, get your ingredients ready and let's get started on creating a delightful and nutritious fresh balsamic chicken salad!

Here are our top 7 tried and tested recipes!

BALSAMIC CHICKEN SALAD



Balsamic Chicken Salad image

"This is an easy, elegant and tasty alternative to TV dinners," Rebecca Lindamood shares from Le Roy, New York. "My husband fell in love with this main course the first time I served it and regularly requests that I make it again."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (4 ounces each), cut into 3-inch strips
4 tablespoons olive oil, divided
1/2 teaspoon minced garlic
1/4 cup balsamic vinegar
1-1/2 cups halved cherry tomatoes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn mixed salad greens

Steps:

  • In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.

Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

BALSAMIC CHICKEN SALAD



Balsamic Chicken Salad image

My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzarella recipe from this site. I turned it into a salad with great results.

Provided by sugarmagnolia_fl

Categories     Salad     Green Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 8

1 (16 ounce) bottle light balsamic vinaigrette salad dressing (such as Newman's Own® Lighten Up® Balsamic Vinaigrette Dressing), divided
8 chicken tenders
1 (6 ounce) package sliced portobello mushroom caps
2 hearts of romaine lettuce, chopped
2 green onions, sliced diagonally
1 pint cherry tomatoes, cut into quarters
1 cup shredded mozzarella cheese
¼ cup sliced fresh basil leaves

Steps:

  • Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
  • Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
  • Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
  • To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 17.8 g, Cholesterol 80.6 mg, Fat 22.8 g, Fiber 3.8 g, Protein 32.8 g, SaturatedFat 3.7 g, Sodium 1335.3 mg, Sugar 2.4 g

BALSAMIC VINEGAR CHICKEN SALAD



Balsamic Vinegar Chicken Salad image

Provided by Food Network Kitchen

Yield 2 servings

Number Of Ingredients 11

2 tablespoons olive oil
1/4 cup finely chopped onion
1 tablespoon garlic
1 pound boneless, skinless chicken breasts, sliced into 1/2-inch strips
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
3 tablespoons pine nuts
Salt and pepper
Mixed greens
Fresh grated Parmesan cheese

Steps:

  • Heat oil in large non-stick skillet and cook onion until tender. Stir in garlic and chicken. Cook chicken until golden brown. Stir in the balsamic vinegar and let simmer for 1 minutes. Stir in honey and Dijon and toss to coat. Add pine nuts and season with salt and pepper. Top mixed greens with chicken mixture and fresh grated Parmesan.

FRESH BALSAMIC CHICKEN SALAD



Fresh Balsamic Chicken Salad image

This flavorful salad uses reduced balsamic vinegar in its dressing, making it a sweeter version than the traditional balsamic vinaigrette. Feel free to use a leftover chicken breast in the salad...I ended up creating this salad to use one up!

Provided by S Mcc

Categories     Salad Recipes

Time 26m

Yield 2

Number Of Ingredients 6

¾ cup balsamic vinegar
2 English cucumbers, thinly sliced
1 pint grape tomatoes, halved
1 cooked chicken breast, thinly sliced
2 tablespoons olive oil, or to taste
salt and ground black pepper to taste

Steps:

  • Heat balsamic vinegar in a small saucepan over medium heat. Bring to a boil, stirring constantly to prevent burning and reducing heat if necessary. Cook and stir until reduced to a syrup-like consistency, 6 to 8 minutes.
  • Combine cucumbers, tomatoes, and chicken breast in a large bowl. Drizzle the balsamic reduction and olive oil on top; toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 453.7 calories, Carbohydrate 31 g, Cholesterol 82.5 mg, Fat 22.6 g, Fiber 3 g, Protein 33.6 g, SaturatedFat 4.3 g, Sodium 188.1 mg, Sugar 17.9 g

BALSAMIC CHICKEN SALAD



Balsamic Chicken Salad image

My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzeralla recipe from allrecipes.com. I turned it into a salad with great results.

Provided by Sugarmagnolia_fl

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb chicken tenders
1 (6 ounce) package portabella mushroom caps, sliced
2 heads romaine lettuce hearts, chopped
2 green onions, sliced diagonal
1 pint cherry tomatoes, quartered
6 ounces mozzarella cheese, shredded
4 tablespoons fresh basil, sliced
16 ounces balsamic vinaigrette (Newman's Own Lighten up!)
balsamic vinegar

Steps:

  • Marinade chicken tenders with 1/3 bottle of Balsamic Vinegarette. In seperate container, marinade portabella caps in 1/3 bottle of vinegarette. Marinade both at least 30 minutes.
  • Preheat broiler. Prepare salad ingredients. Toss romaine, green onions and tomatoes.
  • Place chicken and mushrooms on broiler pan, broil 2 inches from heat 3-4 minutes per side, until chicken tenders are cooked through and golden. Remove from heat.
  • Slice chicken tenders and mushrooms. Plate salad greens on 4 plates. Distribute chicken and mushrooms evenly. Sprinkle with mozzarella cheese. Sprinkle fresh basil over top. Serve with balsamic vinegarette. Sprinkle balsamic vinegar for those who like a little extra tang.

Nutrition Facts : Calories 333.2, Fat 12.1, SaturatedFat 6.1, Cholesterol 99.4, Sodium 373, Carbohydrate 16.9, Fiber 8.4, Sugar 7.1, Protein 41.4

FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING



Freds' Chicken Salad With Balsamic Dressing image

This salad is a perennial favorite at Freds, the glittery see-and-be-seen restaurant inside Barneys New York. The recipe calls for a whole roasted chicken, so you'll need to build in time to allow one to cool after roasting, or you can use leftovers or a store-bought rotisserie chicken instead. When prepping the vegetables and pear, make sure the pieces are more or less the same size. And remember to sprinkle the pear with lemon juice to keep it from discoloring, and cut the avocado just before serving. Precision never goes out of fashion.

Provided by Ginia Bellafante

Categories     brunch, dinner, lunch, salads and dressings, appetizer, main course

Time 45m

Yield 4 main-course servings, or 6 appetizer servings

Number Of Ingredients 21

1 4-pound chicken (or a store-bought rotisserie chicken, in which case skip to the dressing below)
1 1/2 tablespoons salt
1/2 bunch fresh thyme
1 lemon, quartered
2 cloves garlic, peeled
1 tablespoon extra-virgin olive oil
1 teaspoon ground black pepper
1/4 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup soy sauce
2 tablespoons sugar (optional)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup extra-virgin olive oil
1 cup fresh pears diced in 1-inch pieces
1 tablespoon lemon juice
4 large handfuls mixed greens, such as a boxed mix with fresh herbs
1 cup string beans cut in 1-inch pieces, blanched (from about 1/4 pound beans; see note)
1 cup cherry tomatoes, halved
1/2 cup minced onion
2 ripe avocados, cut into 1-inch cubes

Steps:

  • Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
  • When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
  • Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
  • Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.

BALSAMIC-MOZZARELLA CHICKEN SALAD



Balsamic-Mozzarella Chicken Salad image

Ready in 15 minutes, this Italian-inspired salad relies on refrigerated grilled chicken and creamy fresh mozzarella.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 6

1 container (8 oz) small fresh mozzarella cheese balls, drained
1 pint (2 cups) cherry tomatoes, cut in half
1 package (10 oz) refrigerated grilled chicken breast strips
1/2 cup balsamic vinaigrette dressing
12 leaves romaine lettuce
Chopped fresh basil leaves, if desired

Steps:

  • In medium bowl, gently stir mozzarella, tomatoes and chicken. Drizzle with dressing; toss lightly.
  • Line each of 4 plates with 3 lettuce leaves; spoon salad onto lettuce-lined plates. Garnish with basil.

Nutrition Facts : Calories 370, Carbohydrate 13 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g

Tips:

  • For a flavorful salad, use a high-quality balsamic vinegar. Look for one that is aged for at least 12 years.
  • If you don't have any fresh basil on hand, you can substitute dried basil. However, fresh basil will give the salad a brighter, more vibrant flavor.
  • To save time, you can cook the chicken breasts ahead of time. Simply cook them until they are cooked through, then let them cool and shred them.
  • If you are using a rotisserie chicken, be sure to remove the skin and bones before shredding the chicken.
  • Feel free to add other ingredients to the salad, such as cherry tomatoes, sliced almonds, or crumbled feta cheese.

Conclusion:

Balsamic chicken salad is a refreshing and flavorful salad that is perfect for a light lunch or dinner. It is also a great way to use up leftover chicken. With its simple ingredients and easy preparation, this salad is sure to become a favorite. Whether you are a fan of balsamic vinegar or not, this salad is sure to impress. The combination of sweet and tangy flavors is simply irresistible. So next time you are looking for a quick and easy salad recipe, give this balsamic chicken salad a try. You won't be disappointed!

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