Balsamic Chicken Salad (small) Recipe
Recipe information
Make Balsamic Chicken Salad (small) in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Chicken & Marinade
Salad
Dressing (additional, if desired)
Chicken & Marinade
1. Prepare the chicken and marinade
Pat the chicken breast dry with paper towels. In a small bowl, whisk together 3 tbs balsamic vinegar, 1 tbs olive oil, 1 tsp Dijon, minced garlic, 1 tsp brown sugar, 1 tsp salt, and 1 tsp black pepper until sugar dissolves and marinade is glossy.
2. Marinate
Place the chicken in a shallow dish or resealable bag and pour the marinade over it, turning to coat. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature for 15 minutes before cooking.
3. Cook the chicken
Heat a skillet over medium-high heat and add 1 tsp oil (or brush the pan). Remove excess marinade from the chicken and place the breast in the hot skillet. Cook 5–6 minutes on the first side without moving until well browned, then flip and cook 4–6 minutes more until an instant-read thermometer inserted in the thickest part reads 165°F (74°C). If the outside browns too quickly, reduce heat to medium and cover for 1–2 minutes. Total cook time will depend on thickness.
4. Rest and slice
Transfer the cooked chicken to a cutting board and let rest 5 minutes to retain juices. Slice thinly against the grain into strips for salad.
Salad
5. Prepare salad components
While the chicken rests, assemble the salad. Place 4 cups mixed greens in a large bowl. Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, sliced avocado, and 2 tbs crumbled feta (or shaved Parmesan). If using nuts, sprinkle 1 tbs toasted walnuts or almonds.
6. Dress the salad (if using additional dressing)
If you prefer a looser dressing, whisk together 2 tbs olive oil, 1 tbs balsamic vinegar, 1/2 tsp honey, 1/2 tsp Dijon, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl or jar until emulsified. Drizzle about half of the dressing over the salad and toss gently to coat. Reserve the remainder to adjust seasoning at the table.
7. Assemble the plate
Arrange the dressed greens on a small salad plate or bowl. Fan the sliced balsamic chicken over the top. Spoon any pan juices left from the chicken (if desired) over the strips for extra flavor. Finish with a light sprinkle of additional cracked black pepper and more cheese if desired.
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