Best Grilled Balsamic Chicken Salad Recipes

GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING

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.

SAMMY'S GRILLED CHICKEN SALAD WITH BALSAMIC DRESSING

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.

"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE

Steps:

• For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
• For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
• For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.

GRILLED BALSAMIC-CHICKEN SALAD

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.

GRILLED FRUITY BALSAMIC CHICKEN WITH CILANTRO SALAD.

Steps:

• In a small saucepan over medium high heat, bring the vinegar to a boil and cook until it is reduced by half, 20-25 minutes.
• Stir in the molasses and black pepper.
• Remove from heat.
• Brush the balsamic glaze into the chicken and place on the heated grill to start cooking.
• When the chicken is nearly done place the peaches on the grill, cut side down and grill until they are nicely brown (about 2 minutes).
• Turn them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.
• Remove the peaches and chicken from the grill and give them another coat of glaze.
• ---SALADDRESSING---.
• Combine the cilantro and olive oil in a blender or processor and puree.
• Whisk in the vinegar,onion, salt and pepper.
• Toss the dressing through the prepared lettuce and cucumber.
• ---TOSERVE---.
• To serve this dish, place the salad onto two plates.
• Lay a sliced chicken breast on top of the salad and place two peach halves beside the chicken.
• Scatter the shaved parmesan over the top and garnish with a sprig of cilantro.

BALSAMIC GRILLED CHICKEN SALAD

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.

BLUEBERRY-BALSAMIC GRILLED CHICKEN SALAD

Steps:

• Heat grill to medium-high heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min. to marinate. Meanwhile, cover 4 large plates with salad greens; top with peppers, blueberries and onions. Gradually whisk remaining dressing into mayo in bowl until blended. Refrigerate salads and mayo mixture until ready to use.
• Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF).
• Cut chicken into thin slices. Drizzle mayo mixture over salads; top with chicken, nuts and basil.

STRAWBERRY FETA SALAD WITH BALSAMIC-BASIL GRILLED CHICKEN (OR NOT)

Steps:

• If including chicken, pound the chicken breasts to approximately 1/2 inch thick. Add to a gallon-sized Ziploc bag (I actually pound it right in the bag then add the marinade. I'm a little worried about causing holes, but it hasn't happened yet). Whisk together the olive oil, balsamic vinegar, garlic, basil, salt, and black pepper. Pour over the chicken in the bag. Refrigerate for at least an hour, up to 12 hours.
• Grill for about three minutes on each side until cooked through. Set aside.
• Make the salad dressing. Whisk together all the ingredients - olive oil, balsamic vinegar, honey, garlic, and salt. Refrigerate for at least an hour, if possible, so the flavors meld.
• Toast almonds in a saute pan on medium high for about 4-5 minutes, stirring frequently, until you can smell them/they look toasted. Set aside and let cool.
• In a large salad bowl, toss together the mixed greens, spinach, strawberries, onion, feta cheese, and cooled sliced almonds.
• Just before serving, pour the salad dressing over the salad and gently toss again.
• Cut the chicken into slices, if using, and place it atop individual servings as desired.

LEAFY GRILLED CHICKEN SALAD WITH CREAMY BALSAMIC DRESSING(FLAT B

Steps:

• 1. Prepare dressing: Puree beans, oil, vinegar, garlic, basil, and salt in blender until smooth (makes 1 cup).
• 2. Arrange greens among 4 plates. Top evenly with chicken, onion, and tomatoes. Drizzle with 1/4 cup of the dressing.
• Nutritional Info Per Serving.
• 256 cal, 15 g pro, 14 g carb, 3 g fiber, 15.5 g fat, 2.5 g sat fat, 41 mg chol, 533 mg sodium.

GRILLED BALSAMIC CHICKEN SALAD

Steps:

• Mix dressing ingredients. Pour two tablespoons dressing into small bowl and brush chicken and onion wedges with it. Let brushed chicken and onion stand five minutes before grilling. Grill chicken over medium-high heat 12 to 15 minutes or until juices run clear, turning when first side is browned. Grill onion wedges three to five minutes per side. Toss salad greens, grapes, grilled onion, basil, and remaining Balsamic Mustard Dressing. Slice chicken 1/4- to 1/2-inch thick and arrange over tossed green mixture.

BALSAMIC GRILLED CHICKEN SALAD

Steps:

• 1. Mix all ingredients for marinade and combine with chicken. Marinate for at least 1 hour.
• 2. Grill chicken and chop into bite size pieces.
• 3. Combine ingredients for salad and dressing. Pour over grilled chopped chicken and mix well. Serve on kieser rolls.
• 4. Can be made a day ahead. Before serving if it seems a little dry add a bit more mayo.