Chicken Salad Recipe
Mixed greens tossed in our homemade balsamic vinaigrette topped with a grilled chicken breast
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Grilled Chicken
Balsamic Vinaigrette
Optional Garnishes
Method
Grilled Chicken
Pound and season
If the chicken breast is uneven, place it between two sheets of plastic wrap and pound gently to an even thickness (about 3/4 inch). Pat dry with paper towels.
In a small bowl combine 1 tablespoon olive oil, 1 teaspoon minced garlic, 1/2 teaspoon dried oregano, 3/4 teaspoon kosher salt and 1/2 teaspoon ground black pepper. Rub mixture evenly over both sides of the chicken breast and let rest at room temperature for 10–15 minutes (or refrigerate up to 2 hours).
Heat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grate or pan. Grill the chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the surface has good grill marks. Time will vary with thickness.
Transfer chicken to a cutting board and let rest 5 minutes before slicing. This keeps it juicy.
Balsamic Vinaigrette
In a small bowl or jar add 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey and 1/2 teaspoon minced garlic. Whisk or shake to combine.
Slowly whisk in 3 tablespoons extra-virgin olive oil until emulsified. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Taste and adjust sweetness or acidity (add a little more honey if too sharp, or a splash more olive oil if too strong). Keep at room temperature until ready to use.
Salad Assembly
Place 5 cups mixed greens in a large bowl. Add 1 cup halved cherry tomatoes, 1 cup thinly sliced cucumber, 1/4 cup thinly sliced red onion and 1/2 cup shredded carrots.
Drizzle about 2–3 tablespoons of the prepared balsamic vinaigrette over the greens (reserve any extra for serving). Toss gently to coat evenly but avoid overdressing.
Slice the rested grilled chicken breast into 1/4-inch slices.
Arrange the sliced chicken on top of the dressed greens. Sprinkle optional 2 tablespoons parmesan shavings (or crumbled feta) and 1 tablespoon toasted pine nuts or sliced almonds, if using.
Serve immediately with extra vinaigrette on the side. Leftover dressing can be refrigerated up to 5 days.