Logo Print This Recipe

Grilled Balsamic Chicken Salad

Posted by Peggy on July 23, 2009

Grilled Balsamic Chicken Salad
Recipe: Grilled Balsamic Chicken Salad


  • 1/2 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons freshly minced garlic
  • 1/2 teaspoon dried thyme
  • 4  boneless chicken breast halves or thighs*
  • 8 ounces mesclun (baby greens)
*I prefer grilling with the skin on; the fat bastes the chicken making for a juicier flavor.


  1. Make a vinaigrette by whisking together the oil, vinegar, garlic and thyme. Season to taste with kosher salt and freshly ground pepper. Place chicken  in a resealable plastic bag set in a shallow dish. Pour 1/2 of the balsamic marinade over the chicken. Seal bag and turn to coat chicken. Let marinate, refrigerated, 1-10 hours, turning bag occasionally.
  2. Drain chicken. Prepare gas or charcoal grill to medium heat. Grill for 12 to 15 minutes or until chicken is no longer pink (170˚), turning once and brushing with the reserved vinaigrette halfway through grilling time.
  3. Arrange greens on dinner plates or large platter. Cut grilled chicken into strips. Arrange chicken on top of greens. Serve with remaining vinaigrette.

Active Time: 15 minutes

Marinate Time: 1-10 hours

Number of servings (yield): 3-4 Servings

Copyright © Peggy Lampman's dinnerFeed.