Grilled Chicken and Vegetables Salad with Balsamic Vinegar
Juicy grilled chicken pairs with smoky charred vegetables over crisp greens, all drizzled with a tangy-sweet balsamic vinaigrette. This salad is nutrient-rich, colorful, and versatile — great as a main dish or hearty side.
Time
Prep: 20 minutes
Grill: 15 minutesl
Total: ~1 hour
Ingredients
For the Chicken
1 ½ lbs boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
2 garlic cloves, minced
1 tsp dried oregano
Salt & black pepper to taste
For the Vegetables
1 zucchini, sliced lengthwise
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 red onion, cut into thick rings
1 cup cherry tomatoes (skewered or roasted separately)
2 tbsp olive oil
Salt & pepper
For the Salad Base
5 cups mixed greens (arugula, spinach, or romaine)
¼ cup crumbled feta or shaved Parmesan (optional)
Fresh basil leaves for garnish
For the Balsamic Dressing
¼ cup balsamic vinegar
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp honey (optional, for balance)
Salt & pepper to taste
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, garlic, oregano, salt, and pepper.
Coat chicken and marinate 20 minutes (up to overnight).
2. Grill the Chicken & Veggies
Preheat grill or grill pan over medium-high heat.
Cook chicken 5–6 minutes per side until fully cooked (165°F/74°C). Rest before slicing.
Grill zucchini, peppers, onion, and tomatoes until tender and charred, about 4–6 minutes per side.
3. Make Dressing
Whisk balsamic vinegar, olive oil, Dijon, honey, salt, and pepper until emulsified.
4. Assemble the Salad
On a platter or large bowl, layer greens, grilled vegetables, and sliced chicken.
Drizzle with balsamic dressing and sprinkle with feta or Parmesan.
Garnish with fresh basil.
Notes & Tips
Short on time? Roast veggies in the oven at 425°F (220°C) for 20 minutes instead of grilling.
Make it hearty: Add quinoa, farro, or couscous for a grain boost.
Extra sweetness: Reduce balsamic vinegar on the stove into a syrupy glaze for drizzling.
Vegetarian option: Skip chicken and add chickpeas or grilled halloumi.
❓ frequently asked questions FAQ
Q: Can I meal prep this salad?
A: Yes! Grill chicken and veggies ahead, store separately, then assemble with greens and dressing before serving.
Q: Can I use bottled balsamic vinaigrette?
A: Of course, but homemade is fresher and more balanced.
Q: What’s the best cheese pairing?
A: Feta adds tang, Parmesan adds nuttiness, and mozzarella adds creaminess.
️ Nutrition information
Calories: ~420
Protein: 34g
Carbs: 18g
Fat: 23g
Fiber: 5g