Best Balsamic Chicken Breast Salad Recipes

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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 CHICKEN BREAST SALAD



Balsamic Chicken Breast Salad image

Looking for a delicious tangy dinner? Then check out this great chicken breast dish served with salad greens or pasta.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

2/3 cup olive oil
1/3 cup balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon Dijon mustard
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cups grape tomatoes (12 oz), cut into quarters
4 oz mozzarella cheese, cut into bite-size strips (1 cup)
1 shallot, finely chopped (3 tablespoons)
8 cups salad greens

Steps:

  • In medium bowl, beat oil, vinegar, garlic, mustard, sugar, salt and pepper with whisk until well blended. Reserve 1/2 cup of dressing for salad; set aside.
  • Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken. Seal bag; turn to coat chicken with marinade. Refrigerate 30 minutes.
  • Heat gas or charcoal grill. In medium bowl, toss tomatoes, cheese, shallot and 2 tablespoons of the reserved dressing; set aside.
  • Remove chicken from marinade; discard marinade. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Let stand 5 minutes; cut into 1/2-inch strips.
  • Divide salad greens among 4 plates. Top with tomato mixture and chicken; drizzle with remaining dressing.

Nutrition Facts : Calories 490, Carbohydrate 15 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 9 g, TransFat 0 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

BALSAMIC VINEGAR CHICKEN SALAD



Balsamic Vinegar Chicken Salad image

Provided by Food Network Kitchen

Yield 2 servings

Number Of Ingredients 11

2 tablespoons olive oil
1/4 cup finely chopped onion
1 tablespoon garlic
1 pound boneless, skinless chicken breasts, sliced into 1/2-inch strips
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
3 tablespoons pine nuts
Salt and pepper
Mixed greens
Fresh grated Parmesan cheese

Steps:

  • Heat oil in large non-stick skillet and cook onion until tender. Stir in garlic and chicken. Cook chicken until golden brown. Stir in the balsamic vinegar and let simmer for 1 minutes. Stir in honey and Dijon and toss to coat. Add pine nuts and season with salt and pepper. Top mixed greens with chicken mixture and fresh grated Parmesan.

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