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Balsamic-Glazed Chicken Salad

Balsamic-Glazed Chicken Salad: Grilled chicken, tangy glaze, mixed greens, cucumber, cherry tomatoes. Optional goat cheese, nuts. Balsamic.

Indulge in the delectable harmony of flavors with our Balsamic-Glazed Chicken Salad. This salad is a delightful blend of succulent balsamic-glazed chicken, vibrant vegetables, and a tangy balsamic vinaigrette. Perfect for a light lunch or a satisfying dinner, this dish promises a burst of taste and texture that will leave your taste buds craving more.


For the Balsamic-Glazed Chicken:

  • 2 boneless, skinless chicken breasts
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste

For the Balsamic Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste

For the Salad:

  • 6 cups mixed salad greens (lettuce, spinach, arugula, etc.)
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, sliced
  • 1/4 red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup toasted walnuts or pecans

Balsamic-Glazed Chicken Salad: Grilled chicken, tangy glaze, mixed greens, cucumber, cherry tomatoes. Optional goat cheese, nuts. Balsamic.


  1. Prepare the Balsamic-Glazed Chicken:

    • In a bowl, whisk together balsamic vinegar, honey, minced garlic, dried rosemary, salt, and pepper.
    • Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Ensure the chicken is well coated. Marinate for at least 30 minutes, or ideally, for a few hours.
  2. Grill or Cook the Chicken:

    • Preheat a grill or grill pan over medium-high heat.
    • Remove the chicken from the marinade, allowing any excess to drip off.
    • Grill the chicken for about 6-7 minutes per side, or until cooked through and no longer pink in the center.
    • During the last few minutes of grilling, brush the chicken with the remaining marinade to create a glaze. Once done, remove from heat and let it rest for a few minutes before slicing.
  3. Prepare the Balsamic Vinaigrette:

    • In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.
  4. Assemble the Salad:

    • In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
  5. Add the Chicken and Toppings:

    • Slice the balsamic-glazed chicken into thin strips and arrange them over the salad.
  6. Drizzle with Balsamic Vinaigrette:

    • Drizzle the prepared balsamic vinaigrette over the salad, using as much as desired.
  7. Garnish and Serve:

    • Sprinkle crumbled feta cheese and toasted walnuts or pecans over the salad for added taste and crunch.
  8. Serve immediately and enjoy the delectable medley of flavors and textures in your Balsamic-Glazed Chicken Salad.

Experience the balance of succulent chicken, crisp greens, and the boldness of balsamic notes with each forkful of this exceptional salad. It’s a wholesome and satisfying choice that celebrates the art of delicious and nourishing dining.

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