Best 7 Grilled Chicken Salad With Greens And Balsamic Dressing Recipes
Are you in search of a healthy and flavorful salad recipe that combines the goodness of grilled chicken with fresh greens and a tangy balsamic dressing? Look no further! We've got you covered with a fantastic grilled chicken salad recipe that's packed with protein, vitamins, and antioxidants. So, get ready to tantalize your taste buds with this delightful dish that's perfect for a refreshing lunch, dinner, or even as a side dish.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED BALSAMIC-CHICKEN SALAD
Strawberries in season? They're the sweet finishing touch to this pretty main-dish salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
- Heat gas or charcoal grill for medium heat.
- Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
- In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.
Nutrition Facts : Calories 360, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 10 g, TransFat 0 g
GRILLED CHICKEN AND MIXED GREENS SALAD
Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.
Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges
GRILLED CHICKEN AND MIXED GREENS SALAD
A refreshing and nutritious go-to summer salad with mixed greens, toppings and grilled chicken with balsamic dressing.
Provided by Kristina Jug
Categories Salad
Number Of Ingredients 13
Steps:
- First things first. If you are not using a pre-grilled chicked file, then first season your chicken and put it in a hot pan to grill on both sides for a couple of minutes. Remove from heat and set aside to cool, then cut into smaller bites.
- Cut the stale bread slice into cubes and put into the pan to toast for a couple of minutes. When toasted, set aside to cool.
- Wash and drain the mixed greens. Use any kind of lettuce you like, or a mixture of it.
- Peel and slice the cucumber. Wash and slice your bell pepper (I had a light-green variety in my garden). Peel the carrot and cut into thin slices (or grate it). Cut cherry tomatoes in half.
- For the dressing, pour in a bowl or small jar olive oil and balsamic vinegar (1:3 ratio), add a squeeze of lemon juice or water, a small pinch of salt and some pepper. Mix well with a whisk or shake in a jar until well combined.
- Assemble your salad. In a bowl, place your washed salad greens, cucumber and bell pepper slices, halved cherry tomatoes, carrot sticks and a tablespoon of canned corn. Add chicken bites and bread crutons.
- Top the salad with some shaved parmesan cheese and the balsamic dressing.
BALSAMIC GRILLED CHICKEN SALAD
This healthy salad can be packed for a quick work lunch or a weekend picnic. Loaded with veggies, quinoa, grilled chicken and leafy greens, this fresh and delicious meal is full of vitamins and protein. Perfectly layered in a Mason jar, your lettuce and vegetables will remain nice and crisp until you're ready to dig in. Once you've mastered this recipe, mix and match your favourite vegetables, proteins and greens to make any salad you want. They are easy to assemble and can be stored in the fridge for up to five days. Recipe courtesy of walmart.ca/discoverfresh.
Provided by Mary Jenny
Categories Chicken
Time 5m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Whisk 2⁄3 cup extra virgin olive oil with 1/4 cup orange juice, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard and 1/8 tsp salt. Set aside.
- Layer a Mason jar with button mushrooms, quinoa, asparagus, chicken, tomatoes and peppers. Top with leaf lettuce. Drizzle with dressing, put on lid and shake before serving.
Nutrition Facts : Calories 1339.7, Fat 144.8, SaturatedFat 19.9, Sodium 471.8, Carbohydrate 12.7, Fiber 0.6, Sugar 10.1, Protein 1.2
GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING
Categories Chicken Leafy Green Olive Poultry Fall Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
- Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
- Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.
BALSAMIC CHICKEN SALAD
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
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
GRILLED CHICKEN SALAD WITH WARM MUSTARD DRESSING
"This tasty salad is fast to assemble, and cleanup's a breeze," assures Dawn Davidson of Thornton, Ontario. "Serve with the warmed dressing and crusty bread or rolls, and you have a complete meal that the whole family is sure to love."
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Place half in a saucepan and set aside. Brush remaining vinaigrette over chicken and onion rings. , Grill chicken and onion, covered, over medium heat for 12 minutes or until a thermometer reads 170°. Cut chicken into 1/2-in. slices. , In a large bowl or on salad plates, layer the romaine, onion, chicken, red pepper and cheese. Heat the reserved vinaigrette; drizzle over salad.
Nutrition Facts : Calories 126 calories, Fat 9g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 248mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 6g protein.
Tips:
- To ensure the chicken is cooked evenly, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
- For a more flavorful marinade, try using a mixture of olive oil, lemon juice, garlic, and herbs such as thyme or rosemary.
- If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
- For a healthier version of the dressing, use a mixture of olive oil, balsamic vinegar, and Dijon mustard.
- To add more variety to the salad, try adding other grilled vegetables such as zucchini, bell peppers, or mushrooms.
Conclusion:
Grilled chicken salad with greens and balsamic dressing is a delicious and healthy meal that is perfect for a summer cookout or picnic. The chicken is tender and juicy, the greens are fresh and crisp, and the dressing is tangy and flavorful. This salad is also very versatile, so you can easily customize it to your own taste. Whether you are a fan of grilled chicken or not, this salad is sure to please everyone at your table.
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