Grilled Balsamic Chicken Salad Recipes

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GRILLED BALSAMIC-CHICKEN SALAD



Grilled Balsamic-Chicken Salad image

Strawberries in season? They're the sweet finishing touch to this pretty main-dish salad.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 8

Number Of Ingredients 5

1 3/4 cups balsamic vinaigrette dressing
8 boneless skinless chicken breasts (2 lbs)
12 cups mixed salad greens
4 cups halved fresh strawberries
1 cup honey-roasted peanuts

Steps:

  • In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
  • Heat gas or charcoal grill for medium heat.
  • Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
  • In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.

Nutrition Facts : Calories 360, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 10 g, TransFat 0 g

GRILLED CHICKEN BREASTS WITH BALSAMIC SAUCE



Grilled Chicken Breasts with Balsamic Sauce image

Juicy grilled chicken breasts topped with a tangy balsamic, tomato, and onion sauce.

Provided by whitney

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 3

Number Of Ingredients 10

3 skinless, boneless chicken breasts
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil
1 medium onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1 cup chicken broth
½ cup balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon cold water
1 teaspoon cornstarch

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
  • Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
  • Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
  • Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 15.3 g, Cholesterol 66.6 mg, Fat 7.5 g, Fiber 1.8 g, Protein 25.7 g, SaturatedFat 1.4 g, Sodium 720.4 mg, Sugar 11.2 g

BALSAMIC CHICKEN SALAD



Balsamic Chicken Salad image

"This is an easy, elegant and tasty alternative to TV dinners," Rebecca Lindamood shares from Le Roy, New York. "My husband fell in love with this main course the first time I served it and regularly requests that I make it again."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken breast halves (4 ounces each), cut into 3-inch strips
4 tablespoons olive oil, divided
1/2 teaspoon minced garlic
1/4 cup balsamic vinegar
1-1/2 cups halved cherry tomatoes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn mixed salad greens

Steps:

  • In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.

Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

GRILLED BALSAMIC CHICKEN BREAST



Grilled Balsamic Chicken Breast image

A delicious and easy way to make honey-balsamic grilled chicken breasts. It is perfect to add to your favorite salad or by itself with your favorite sides.

Provided by My Hot Southern Mess

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h25m

Yield 4

Number Of Ingredients 9

1 cup balsamic vinegar
½ cup olive oil
½ cup honey
2 tablespoons Dijon mustard
4 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons salt
2 teaspoons ground black pepper
4 boneless, skinless chicken breasts

Steps:

  • Whisk together balsamic vinegar, olive oil, honey, Dijon mustard, garlic, basil, salt, and pepper in a small bowl.
  • Combine chicken and 1/2 of the marinade in a resealable plastic bag. Marinate chicken for 1 hour to overnight. Reserve the other 1/2 of the marinade until grilling.
  • Preheat an outdoor grill for medium-high heat, to approximately 400 degrees F (200 degrees C). Lightly oil the grate.
  • Remove chicken from marinade and discard used marinade.
  • Place chicken on the hot grill and baste with reserved marinade. Lower grill to medium and cook until chicken is no longer pink in the center and the juices run clear, 6 to 8 minutes per side. Baste with marinade on each side when flipping chicken. Chicken should reach an internal temperature of 165 degrees F (74 degrees C). Remove chicken from grill, cover, and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 548.3 calories, Carbohydrate 47.6 g, Cholesterol 64.6 mg, Fat 29.9 g, Fiber 0.6 g, Protein 24.4 g, SaturatedFat 4.5 g, Sodium 1425.2 mg, Sugar 43.7 g

BALSAMIC GRILLED CHICKEN SALAD



Balsamic Grilled Chicken Salad image

This healthy salad can be packed for a quick work lunch or a weekend picnic. Loaded with veggies, quinoa, grilled chicken and leafy greens, this fresh and delicious meal is full of vitamins and protein. Perfectly layered in a Mason jar, your lettuce and vegetables will remain nice and crisp until you're ready to dig in. Once you've mastered this recipe, mix and match your favourite vegetables, proteins and greens to make any salad you want. They are easy to assemble and can be stored in the fridge for up to five days. Recipe courtesy of walmart.ca/discoverfresh.

Provided by Mary Jenny

Categories     Chicken

Time 5m

Yield 1 serving(s)

Number Of Ingredients 12

2/3 cup olive oil
1/4 cup orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1/8 teaspoon salt
button mushroom
cooked quinoa
blanched asparagus
grilled chicken
chopped tomato
chopped bell pepper
mache greens or 1 leaf lettuce

Steps:

  • Whisk 2⁄3 cup extra virgin olive oil with 1/4 cup orange juice, 2 tbsp balsamic vinegar, 1 tbsp Dijon mustard and 1/8 tsp salt. Set aside.
  • Layer a Mason jar with button mushrooms, quinoa, asparagus, chicken, tomatoes and peppers. Top with leaf lettuce. Drizzle with dressing, put on lid and shake before serving.

Nutrition Facts : Calories 1339.7, Fat 144.8, SaturatedFat 19.9, Sodium 471.8, Carbohydrate 12.7, Fiber 0.6, Sugar 10.1, Protein 1.2

SAMMY'S GRILLED CHICKEN SALAD WITH BALSAMIC DRESSING



Sammy's Grilled Chicken Salad With Balsamic Dressing image

Make and share this Sammy's Grilled Chicken Salad With Balsamic Dressing recipe from Food.com.

Provided by Sous Chef Sue

Categories     Salad Dressings

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

10 ounces mixed field lettuce
3/4 cup gorgonzola
3/4 cup toasted walnuts
1/4 cup basil, chopped
1 full chicken breast, grilled
1 cup balsamic vinegar
2 cups canola oil
2 teaspoons salt
1 teaspoon pepper
2 tablespoons chopped fresh basil

Steps:

  • Place chopped lettuce in bowl. Add cheese, walnuts and basil and toss. Serve with chicken on top.
  • For dressing, add all ingredients to blender and blend. Refrigerate until ready to serve salad. Makes 3 cups, so there will be some to save.

GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING



Grilled Chicken Salad with Greens and Balsamic Dressing image

Categories     Chicken     Leafy Green     Olive     Poultry     Fall     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 12

1/2 cup plus 2 tablespoons olive oil
1/2 cup balsamic vinegar
2 tablespoons olivada
1 large garlic clove, minced
4 boneless chicken breast halves with skin
4 teaspoons minced fresh thyme
1 4.5- to 5-ounce bag mixed baby greens
1 small fresh fennel bulb, cored, thinly sliced
1/2 large head radicchio, thinly sliced
1/2cup thinly sliced red onion
12 fresh figs, quartered (optional)
Toasted pine nuts

Steps:

  • Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
  • Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
  • Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.

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