Balsamic Glazed Chicken Salad
A vibrant salad combining fresh ingredients like grilled chicken, avocado, and cherry tomatoes, all drizzled with a homemade balsamic dressing.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the salad
- 5 cups Romaine lettuce leaves, washed and dried
- 1 cup cherry tomatoes, sliced
- 1 avocado sliced
- 1/2 cup mini mozzarella or bocconcini balls
- 4 pieces chicken thigh fillets, skinless and boneless
- 1/4 cup fresh basil leaves, thinly sliced
For the marinade and dressing
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil (for marinade)
- 2 teaspoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon oil (for cooking)
- Salt and pepper to taste
Instructions
Preparation
- In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, minced 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, ensuring the chicken is well-coated.
- Reserve the remaining marinade for later use as a dressing.
Cooking
- Heat a teaspoon of cooking oil in a grill pan or skillet over medium-high heat.
- Once hot, add the marinated chicken and cook for about 6–8 minutes on each side or until the chicken is golden brown and cooked through.
- Once cooked, let the chicken rest for a few minutes before slicing it into strips.
Assembly
- Arrange the washed and dried lettuce at the bottom of your serving plate.
- Top it with sliced avocado, cherry tomatoes, mozzarella balls, and the grilled chicken.
- Sprinkle some fresh basil over the top and drizzle with the reserved dressing.
- Season with salt and pepper according to your taste, then serve immediately.
Notes
For extra flavor, marinate the chicken for a few hours or overnight. You can add roasted vegetables or nuts for crunch. Adjust brown sugar for sweetness. Substitute chicken with shrimp or tofu for a vegetarian option.