Description
This Chopped Chicken Salad is a fresh and flavorful dish featuring grilled chicken breast combined with crisp mixed greens, cucumbers, cherry tomatoes, and red onion, all tossed in a tangy homemade balsamic vinaigrette. Perfect for a light lunch or dinner, this salad is easy to prepare and packed with healthy nutrients.
Ingredients
Scale
Chicken
- 3 boneless, skinless chicken breasts (1 lb)
- 2 cloves fresh garlic, minced
- Salt, to taste
- Black pepper, to taste
Salad
- 4 cups mixed greens (spinach, arugula, romaine)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
Dressing
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Season and Cook Chicken: Season the chicken breasts with salt, pepper, and minced garlic. Grill or pan-sear them over medium heat for 6-7 minutes on each side until they reach an internal temperature of 165°F. Let the chicken rest before chopping to retain juices.
- Prepare Vegetables: While the chicken cools, chop the mixed greens, cucumber, cherry tomatoes, and red onion. Combine all the vegetables together in a large bowl.
- Make Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, and honey until the dressing is well combined and emulsified.
- Chop Chicken and Add to Salad: Once the chicken has cooled, chop it into bite-sized pieces and add to the bowl of mixed vegetables along with half of the prepared dressing.
- Toss Salad: Toss everything together thoroughly until the salad is well coated with the dressing. Adjust the amount of dressing to taste by adding more if desired.
- Serve: Serve the salad immediately for best freshness or chill it in the refrigerator before serving if preferred.
Notes
- For juicier chicken, allow it to rest covered for 5 minutes after cooking.
- You can substitute the mixed greens with your favorite greens such as kale or butter lettuce.
- If you prefer a dairy addition, crumbled feta or goat cheese pairs well with this salad.
- This salad can be prepped ahead by cooking the chicken in advance and assembling just before serving.
