Description
A fresh and flavorful salad topped with tender balsamic glazed chicken, ripe tomatoes, and crumbled feta cheese, drizzled with a tangy balsamic vinaigrette.
Ingredients
Scale
- For the chicken:
- 4 boneless skinless chicken breasts
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the salad:
- 6 cups mixed salad greens
- 1 pint cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- For the dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, whisk together 1/2 cup balsamic vinegar, honey, garlic, olive oil, salt, and pepper. Add chicken, coat well, and refrigerate for at least 30 minutes.
- Cook the chicken: Heat a grill or skillet over medium-high heat. Cook chicken 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
- Make the dressing: In a small bowl, whisk together 1/4 cup balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
- Assemble the salad: In a large bowl, combine salad greens, tomatoes, red onion, feta cheese, and almonds. Toss with dressing.
- Top with sliced chicken and serve immediately.
Notes
For a lighter version, use a sugar-free balsamic glaze and reduce honey in the marinade. This salad is best served fresh, but leftovers can be stored separately for up to 1 day.
Nutrition
- Calories: 380
- Sugar: 12 g
- Fat: 16 g
- Carbohydrates: 18 g
- Protein: 38 g