Grilled Rosemary-Balsamic Chicken Salad
with balsamic vinaigrette

Name: Grilled Rosemary-Balsamic Chicken Salad
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 lb Chicken breasts, boneless and skinless; 1/3 cup Olives, kalamata, pitted, sliced; 1/2 lb Green beans, trimmed and chopped; 1 head Lettuce, any crisp variety like Romaine or Boston leaf, chopped; 2 Tomatoes, large, chopped; 2 Tbsp Oil, cooking; ~1/4 cup Rosemary-balsamic dressing (ingredients listed separately); 4 cloves Garlic, minced; 3 Tbsp Vinegar, balsamic; 1 Tbsp Mustard, dijon; 2 Tbsp Honey; 1 Lemons, juice of; 1/2 cup Oil, cooking; 2 sprigs Rosemary

Active: 30 Total: 60

Original GF Paleo Vegetarian

This refreshing summer salad is topped with flavorful chicken that's marinated with rosemary and balsamic vinegar and grilled to give it tons of flavor. (Not up for using the grill? We've included instructions for cooking on the stovetop as well.)

Ingredients

Metric

Servings:

Grilled Rosemary-Balsamic Chicken Salad:

Chicken breasts, boneless and skinless - 1 lb
Olives, kalamata, pitted - 1/3 cup , sliced
Green beans - 1/2 lb , trimmed and chopped
Lettuce, any crisp variety like Romaine or Boston leaf - 1 head , chopped
Tomatoes, large - 2 , chopped
Oil, cooking - 2 Tbsp
Rosemary-balsamic dressing (ingredients listed separately) - ~1/4 cup

Rosemary-Balsamic Dressing (enough for marinade and salad dressing):

Garlic - 4 cloves , minced
Vinegar, balsamic - 3 Tbsp
Mustard, dijon - 1 Tbsp
Honey - 2 Tbsp
Lemons - 1 , juice of
Oil, cooking - 1/2 cup
Rosemary - 2 sprigs

Prep

Make dressing - Mince garlic. Combine with vinegar, mustard, honey and lemon juice. Add oil while whisking. Season with some salt and pepper. Divide dressing in half and add a sprig of rosemary to each. (Can be done up to 5 days ahead)
Chicken - Halve and then season and tenderize. (Can be done up to 1 day ahead)
Marinate chicken - Toss chicken in half the prepared dressing (reserve the other half to dress the salad). Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
Olives - prep as directed. (Can be done up to 3 days ahead)
Green beans - Trim and cut into 1/2” (1.25 cm) pieces. Place in a microwave-safe bowl. Cover with a wet paper towel and microwave until tender (1 1/2 minutes for thinner beans and closer to 2 1/2 minutes for thicker beans). (Can be done up to 3 days ahead)
Lettuce / Tomatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

If using a grill: Preheat grill to 400F (163C) degrees, keeping one section on higher heat and another section on lower heat. Clean and oil grates. Remove chicken from marinade and place over high heat. Sear chicken for 2 to 3 minutes on each side and transfer to lower heat. Cook until internal temperature reaches 165F (74C) degrees, an additional 2 to 3 minutes.
If using the stovetop: Place a grill pan over medium-high heat. Brush pan with oil and sear chicken on both sides for 2 to 3 minutes. Lower heat to medium, cover with foil, and cook for another 3 to 5 minutes, until internal temperature reaches 165F (74C) degrees.
Slice chicken.
To assemble salads, discard rosemary sprig from dressing. Toss lettuce, tomatoes, green beans, olives and chicken in dressing. Enjoy!

Reviews

Ratings

0 reviews