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Balsamic Grilled Chicken Salad Recipe

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4.1 from 43 reviews

This Balsamic Grilled Chicken Salad combines tender, marinated chicken breasts with a vibrant mix of radicchio, endive, crisp Honeycrisp apple slices, and juicy pomegranate seeds. Tossed in a tangy Dijon-maple dressing and garnished with toasted walnuts and shaved Parmesan, this salad offers a perfect balance of savory, sweet, and tart flavors, ideal for a refreshing lunch or light dinner.

Ingredients

For the Chicken Marinade

  • 2 boneless, skinless chicken breasts (pounded thin)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tsp fresh rosemary (finely chopped)
  • 1 clove fresh garlic (minced)
  • Salt and pepper (to taste)

For the Dressing

  • 1/4 cup plain Greek yogurt
  • 3 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 2 tbsp pure maple syrup
  • 1/2 shallot (grated or finely minced)
  • Salt and pepper (to taste)

For the Salad

  • 1 head radicchio (leaves separated and cut into bite-size pieces)
  • 2 heads endive (cut into bite-size pieces)
  • 1 pomegranate (seeded)
  • 1 Honeycrisp apple (cored and sliced thin)
  • 2 tbsp Italian parsley (finely chopped)
  • 1/4 cup walnut halves or pieces (toasted)
  • Shaved Parmesan cheese (for garnish)
  • Salt and pepper (to taste)

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, balsamic vinegar, Dijon mustard, chopped rosemary, minced garlic, salt, and pepper. Add the pounded chicken breasts and coat them evenly with the marinade. Cover and refrigerate for at least 1 hour, or up to 2 hours, to allow flavors to infuse.
  2. Prepare the Dressing: In a separate small bowl, whisk together plain Greek yogurt, Dijon mustard, apple cider vinegar, olive oil, maple syrup, grated shallot, salt, and pepper until smooth. Adjust seasoning to taste. Refrigerate until ready to use.
  3. Preheat the Grill: Heat an outdoor grill or grill pan to medium-high heat. Lightly oil the grill grates or the pan to prevent sticking.
  4. Grill the Chicken: Remove chicken breasts from the marinade and grill for about 4-6 minutes per side or until internal temperature reaches 165°F (74°C) and juices run clear. Once cooked, let the chicken rest for 5 minutes, then slice thinly.
  5. Prepare the Salad Base: In a large mixing bowl, combine radicchio leaves, endive pieces, seeded pomegranate, thinly sliced Honeycrisp apple, and chopped Italian parsley. Toss gently to mix.
  6. Toss the Salad: Add the sliced grilled chicken to the salad bowl. Drizzle the prepared dressing over the salad and toss until all ingredients are evenly coated.
  7. Add Toppings and Serve: Sprinkle toasted walnuts and shaved Parmesan cheese over the top. Season with additional salt and pepper if desired. Serve immediately for the best flavor and texture.

Notes

  • For easier pounding, place chicken breasts between two sheets of plastic wrap or in a zip-top bag before pounding to an even thickness.
  • To toast walnuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
  • If pomegranate is not in season, you can substitute with 1/4 cup dried cranberries or fresh raspberries for a similar tartness.
  • This salad can be prepared ahead by making the dressing and marinating the chicken in advance; just grill the chicken and assemble salad when ready to serve.
  • For a dairy-free option, omit the Greek yogurt from the dressing and Parmesan garnish.

Find it online: https://recipethrive.com/balsamic-grilled-chicken-salad-recipe/