Balsamic Chicken Salad

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  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon sugar
  • 1/8 teaspoon black pepper, freshly ground
  • Boneless, skinless chicken breast halves (12 oz)
  • 1 pound sweet onion, cut into 12 wedges
  • 8 cups (6 oz) mixed baby salad greens
  • 2 cups seedless grapes
  • 2 tablespoons fresh basil, thinly sliced
  • Directions

    Preheat grill to medium-high. In a small bowl, whisk together the vinegar, mustard, salt, sugar, and pepper until blended and smooth. Pour 2 tablespoons of the dressing into a cup and brush over the chicken and onion wedges. Let the chicken and onion stand for 5 minutes. Grill the chicken for 12 to 15 minutes, or until a thermometer inserted in the thickest portion registers 160° and the juices run clear, turning once. Grill the onion for 3 to 5 minutes on each side, or until soft. In a large bowl, toss together the salad greens, grapes, basil, and the remaining dressing until evenly coated; transfer to a platter. Cut the chicken into 1/2-inch-thick slices and arrange over the salad.
    Produce for Better Health Foundation.

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