Description
This grilled chicken salad with balsamic dressing is a healthy, flavorful dinner you can make in just 25 minutes. Juicy grilled chicken thighs are paired with fresh avocado, mozzarella, cherry tomatoes, and a homemade tangy-sweet balsamic vinaigrette. A satisfying, gluten-free meal perfect for busy weeknights or meal prep.
Ingredients
Scale
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon salt
- 4 boneless, skinless chicken thigh fillets
- 5 cups romaine lettuce, washed and dried
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella pearls
- 1/4 cup fresh basil leaves, thinly sliced
- Salt, to taste
- Black pepper, to taste
Instructions
- In a small bowl, whisk together the balsamic vinegar, olive oil, brown sugar, garlic, dried basil, and salt until well combined.
- Place the chicken thighs in a shallow dish and pour about 4 tablespoons of the marinade over them, turning to coat evenly. Set the remaining marinade aside to use as the dressing.
- Heat a grill pan or large skillet over medium-high heat and lightly grease it with oil. Cook the chicken for about 6–8 minutes per side, or until fully cooked and nicely browned. Remove from heat and let rest for a few minutes.
- Slice the chicken into strips.
- In a large serving bowl, combine the lettuce, avocado, tomatoes, mozzarella, and sliced chicken.
- Sprinkle with fresh basil, drizzle with the reserved dressing, and season lightly with salt and black pepper. Serve right away.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg