Grilled Balsamic Chicken Salad

Grilled Balsamic Chicken Salad

Nothing cranks my cranker like a good chicken sale.  I have found that  boneless chicken breasts and thighs freeze well, keeping a couple of months without embracing the bitter taste of frost-burn. Marinated raw chicken is, as well, terrific fodder for the freezer. It’s so great to have them at-the-ready for impromptu chicken salads and sandwiches. So when I see a good deal on chicken breasts I tend to stock up.

I’ve found that if time allows, an 8-10 hour marinade is the sweet spot for skin-on, boneless chicken. But don’t overdo this or you’ll be eating  pickled chicken.

You can shave 5 minutes from your prep time by substituting bottled balsamic salad dressing (Annie’s Balsamic Vinaigrette is a good choice) for the balsamic vinegar, olive oil, thyme and garlic.  You can also broil your chicken, instead of grilling.  Broil chicken in a broiler pan 5 inches from the heat for 12-15 minutes, turning once.  Brush with the reserved marinade halfway through broiling time.

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.

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