If you are craving a vibrant, wholesome meal that tastes as delightful as it looks, the Grilled Chicken Salad with Balsamic Honey Dressing Recipe is your perfect go-to. This dish combines juicy, perfectly grilled chicken breasts with fresh, colorful greens and veggies, all harmonized by a sweet-tangy balsamic honey dressing. It’s light enough for a quick lunch yet satisfying enough for dinner, making it the kind of recipe you’ll want to keep on rotation. The balance of smoky grilled flavors with that luscious dressing is absolutely irresistible, and it’s surprisingly simple to pull together in just 30 minutes.
Ingredients You’ll Need
Making this salad starts with simple, fresh ingredients that each play an important role. Every component brings unique textures, flavors, and colors that make this dish feel like a celebration on a plate.
- Chicken breasts (4 boneless, skinless, about 1.5 lbs): The heart of the salad, providing juicy protein and smoky grilled goodness.
- Mixed greens (6 cups of spinach, arugula, romaine): A vibrant, crisp base full of nutrients and varied texture.
- Cherry tomatoes (1 cup, halved): Bursts of sweet acidity that brighten every bite.
- Cucumber (1, sliced): Adds cool crunch and freshness to balance the savory chicken.
- Red onion (1 small, thinly sliced): Offers a subtle sharpness and a splash of color.
- Extra virgin olive oil (2 tablespoons): Essential for the dressing’s silky texture and richness.
- Balsamic vinegar (2 tablespoons): Provides the perfect tangy base for the honey dressing.
- Honey (1 tablespoon): Adds natural sweetness to mellow the vinegar’s acidity.
- Salt and pepper (to taste): The finishing touch that elevates all the flavors.
How to Make Grilled Chicken Salad with Balsamic Honey Dressing Recipe
Step 1: Marinate the Chicken
Start by mixing the olive oil, balsamic vinegar, minced garlic, honey, salt, and pepper to create a flavorful marinade. Submerge the chicken breasts and let them soak up these tastes for at least one hour. This simple soak not only infuses the meat but also makes it beautifully tender and juicy once grilled.
Step 2: Prepare the Grill
Preheat your grill to medium-high heat, around 375°F. Getting the grill just right ensures that the chicken cooks evenly, developing a smoky char without drying out. It sets the stage for that signature grilled flavor that makes this salad truly special.
Step 3: Grill the Chicken
Place the marinated chicken on the hot grill and cook for 6 to 7 minutes per side. Use a meat thermometer to check for an internal temperature of 165°F to guarantee it’s cooked perfectly. Once off the grill, allow the chicken to rest a few minutes—this keeps the juices locked in and results in tender slices.
Step 4: Assemble the Salad
While the chicken rests, toss together the mixed greens, cherry tomatoes, cucumber slices, and thinly sliced red onion in a large bowl. This combination gives you a beautiful mix of colors and a fresh, crisp texture that pairs brilliantly with the warm chicken.
Step 5: Dress and Serve
Slice the grilled chicken breasts and arrange them on top of the salad. Drizzle the remaining marinade—or a fresh batch of the balsamic honey dressing—over everything to tie the flavors together. Serve immediately for the freshest experience.
How to Serve Grilled Chicken Salad with Balsamic Honey Dressing Recipe
Garnishes
To elevate the salad visually and texturally, consider sprinkling toasted nuts like pecans or walnuts for crunch, or fresh herbs such as basil or parsley for an aromatic punch. A few shavings of Parmesan cheese can add a lovely savory layer to complement the sweet dressing.
Side Dishes
This salad shines on its own but if you want to round out your meal, crusty garlic bread or a warm quinoa pilaf are excellent choices. These sides add heartiness without overwhelming the delicate flavors of this Grilled Chicken Salad with Balsamic Honey Dressing Recipe.
Creative Ways to Present
For a beautiful presentation, serve the salad in individual bowls or on rustic wooden boards. Drizzle extra dressing in a gentle spiral over the top and add a lemon wedge on the side. It’s a dish that looks as inviting as it tastes, perfect for impressing guests or brightening up your own day.
Make Ahead and Storage
Storing Leftovers
Keep leftover salad components separate if possible—the grilled chicken and the greens should be stored in airtight containers in the fridge. This helps preserve their texture and freshness. Consume within 2 days for the best taste.
Freezing
While the chicken itself freezes well, the fresh vegetables and salad greens do not hold up to freezing. If you want to freeze, portion the cooked chicken separately for up to 3 months. Thaw in the fridge before reheating and serving with freshly prepared salad ingredients and dressing.
Reheating
Reheat grilled chicken gently in a microwave or a low oven to avoid overcooking. Then toss freshly sliced vegetables and greens with dressing just before serving to maintain the bright, crisp freshness of the salad.
FAQs
Can I use other greens instead of spinach, arugula, and romaine?
Absolutely! Kale, butter lettuce, or mixed spring greens work wonderfully and add their own unique textures and flavors to the salad.
Is it possible to make the dressing without honey?
Yes, you can substitute honey with maple syrup or agave nectar for a different type of sweetness that still balances the balsamic vinegar nicely.
How long should I marinate the chicken?
At least an hour is best to let the flavors penetrate, but if you’re in a hurry, 30 minutes still works. Overnight marinating can deepen the taste even more.
Can I cook the chicken in the oven instead of grilling?
Definitely. Bake the marinated chicken at 400°F for about 20-25 minutes or until cooked through. The grilling just adds that extra smoky flavor, but oven baking still produces a juicy result.
Can this salad be made vegetarian?
Yes! Swap grilled chicken for grilled tofu or roasted chickpeas to keep the protein but make it vegetarian-friendly while still enjoying the delicious balsamic honey dressing.
Final Thoughts
This Grilled Chicken Salad with Balsamic Honey Dressing Recipe is more than just a salad—it’s a celebration of fresh ingredients, simple techniques, and vibrant flavors that come together beautifully. Whether you’re cooking for a busy weeknight dinner or impressing friends at a casual lunch, this recipe always delivers satisfaction and smiles. Go ahead, give it a try and bring a little sunshine to your table!
Print
Grilled Chicken Salad with Balsamic Honey Dressing Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A refreshing and healthy grilled chicken salad featuring tender marinated chicken breasts served over a bed of fresh mixed greens, cherry tomatoes, cucumber, and red onion, dressed with a simple homemade balsamic vinaigrette. Perfect for a light lunch or dinner and ready in just 30 minutes.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons extra virgin olive oil (for marinating)
- 2 tablespoons balsamic vinegar (for marinating)
- 1 tablespoon honey (for marinating)
- Salt and pepper to taste
- 1 clove garlic, minced
Salad
- 6 cups mixed greens (spinach, arugula, romaine)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- 1 small red onion, thinly sliced
Dressing
- 2 tablespoons extra virgin olive oil (for dressing)
- 2 tablespoons balsamic vinegar (for dressing)
- 1 tablespoon honey (for dressing)
- Salt and pepper to taste
Instructions
- Marinate Chicken: In a bowl, combine 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, minced garlic, 1 tablespoon honey, salt, and pepper. Add the chicken breasts and coat evenly. Cover and refrigerate for at least one hour to allow flavors to develop.
- Preheat Grill: Heat your grill to medium-high heat, approximately 375°F (190°C), ensuring it is well-oiled to prevent sticking.
- Grill Chicken: Place the marinated chicken breasts on the grill. Cook for 6 to 7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let the chicken rest for a few minutes to retain juices before slicing.
- Prepare Salad: In a large bowl, toss together the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
- Assemble and Serve: Slice the rested grilled chicken breasts and arrange on top of the salad. Drizzle with the remaining dressing made from olive oil, balsamic vinegar, honey, salt, and pepper. Serve immediately.
Notes
- For best flavor, marinate the chicken for at least one hour but no more than 4 hours to avoid breakdown of texture.
- You can substitute the mixed greens with your favorite lettuce or add avocado for extra creaminess.
- To keep this salad low-carb, omit any sweet additions or use a sugar-free honey substitute.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F internally.
- This salad can also be made using a grill pan on the stovetop if an outdoor grill is not available.
