Balsamic Chicken Salad
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Made with the juiciest, tender, flavor-packed grilled chicken and a homemade (super easy) balsamic vinaigrette!
reasons to make balsamic chicken salad
- Easy homemade balsamic vinaigrette. Homemade balsamic vinaigrette is so easy to make at home using just a few pantry staples, tasting so much more vibrant and fresh than store-bought dressing. And the vinaigrette not only serves as a salad dressing but also a marinade for the chicken!
- Great make-ahead recipe. The dressing can be made and stored in the fridge 1 week ahead of time, and the chicken can be marinated 1-4 hours in advance.
- Perfect for summer entertaining. With the convenient options to make this ahead of time, this balsamic chicken salad is oh-so-perfect for summer entertaining, great for picnics, potlucks, family reunions and baby showers.
- Can be made all year long. The chicken can easily be thrown on a cast iron grill pan during the winter months, swapping out the summer veggies for more in-season ingredients.
how to make easy balsamic chicken salad
- Make the dressing up to 1 week in advance and store in the fridge
- Reserve 1/3 of the dressing to marinate the chicken for 1 to 4 hours
- Grill the chicken and corn until charred and cooked through
- Cook the bacon pieces until nice and crispy
- Toss all the salad ingredients alongside the chicken, corn, bacon and dressing + serve
tips and tricks for success
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
- Prep ahead of time. Save time by making the dressing up to 1 week in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
- Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
- Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.
- Add some crunch. Add some pine nuts, sunflower seeds or slivered almonds for an added crunch.
- Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to slicing and serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
more favorited salad recipes
Tools For This Recipe
Large cast iron skillet
Balsamic Chicken Salad: Frequently Asked Questions
Can I use chicken breasts?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Can I make the chicken ahead of time?
Yes! The chicken can be marinated 1-4 hours ahead of time.
Can I make the dressing ahead of time?
Yes! The dressing can be made 1 week in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes and shaking well before using.
What if I don’t have a grill?
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
How can I avoid dry grilled chicken?
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to slicing and serving.
Balsamic Chicken Salad
Made with the juiciest, tender, flavor-packed grilled chicken and a homemade (super easy) balsamic vinaigrette!
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 2 ears corn
- 4 slices bacon, diced
- 1 head romaine lettuce, shreddd
- 1 avocado, halved, seeded, peeled and diced
- 1 ½ cups cherry tomatoes, halved
- 2 Persian cucumbers, diced
- ½ cup sliced red onion
- ⅓ cup fresh basil leaves
for the balsamic vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 small shallot, minced
- 1 clove garlic, finely grated
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon honey, or more, to taste
- 1 tablespoon chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Equipment
Instructions
- In a gallon size Ziploc bag or large bowl, combine chicken, thyme, onion powder, garlic powder and reserved balsamic vinaigrette; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Preheat grill to medium heat.
- Brush chicken with vegetable oil; season with salt and pepper, to taste. Add chicken and corn to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, and corn is charred and tender, about 10 minutes; let cool before cutting the corn kernels off the cobs.
- Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, bacon, avocado, tomatoes, cucumbers, red onion and basil. Pour the balsamic vinaigrette dressing on top of the salad and gently toss to combine.
- Serve immediately.
for the balsamic vinaigrette
- In a medium bowl, whisk together olive oil, balsamic vinegar, shallot, garlic, Dijon, honey and parsley; season with salt and pepper, to taste; set aside 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until ready to serve.
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