Healthy Balsamic Chicken Salad with Fresh Veggies & Lean Protein
Zesty Balsamic Glazed Chicken Salad
Enjoy a vibrant twist on the classic balsamic chicken salad with juicy, marinated chicken, sweet charred corn, crispy bacon, and a medley of fresh veggies. Ideal for summer entertaining or a cozy winter meal using your favorite cast iron grill pan.
Ingredients
Method
- In a medium bowl, whisk together the olive oil, balsamic vinegar, minced shallot, grated garlic, Dijon mustard, honey, and parsley. Season with salt and pepper. Reserve about one-third of the dressing for marinating the chicken and refrigerate the remaining mixture until needed.
- Place the chicken thighs in a large Ziploc bag or bowl. Add the thyme, onion powder, garlic powder, and the reserved balsamic dressing. Seal the bag or cover the bowl and let the chicken marinate in the refrigerator for 1 to 4 hours, turning occasionally. Drain the chicken from the marinade before cooking.
- Preheat your cast iron grill pan over medium-high heat. Brush the chicken with vegetable oil and season with kosher salt and freshly ground black pepper. Grill the chicken, turning occasionally, until it’s charred and cooked through (internal temperature should reach 165°F).
- At the same time, place the ears of corn on the grill pan. Grill until the kernels are slightly charred and tender (about 10 minutes). Allow the corn to cool slightly, then cut the kernels off the cobs.
- In a separate pan over medium-high heat, cook the diced bacon until it becomes brown and crispy (approximately 6-8 minutes). Drain on paper towels.
- Assemble the salad by placing the shredded romaine in a large bowl. Add the grilled chicken (after allowing it to rest for at least 5 minutes and slicing it), charred corn kernels, crispy bacon, diced avocado, halved cherry tomatoes, diced Persian cucumbers, sliced red onion, and fresh basil leaves. Drizzle the remaining balsamic vinaigrette over the salad and gently toss to combine.
- Serve immediately for the best flavor and texture.
Savor the taste of tender, grilled chicken glazed with a zesty balsamic marinade, paired with charred corn, crisp bacon, fresh veggies, and a bright homemade dressing. Perfect for any season, this salad is sure to impress your guests!
Ingredients
For the Salad:
- 2 pounds boneless, skinless chicken thighs
- 2 teaspoons chopped fresh thyme leaves
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper, to taste
- 2 ears corn
- 4 slices bacon, diced
- 1 head romaine lettuce, shredded
- 1 avocado, halved, seeded, peeled and diced
- 1 ½ cups cherry tomatoes, halved
- 2 Persian cucumbers, diced
- ½ cup sliced red onion
- ⅓ cup fresh basil leaves
For the Balsamic Vinaigrette:
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 1 small shallot, minced
- 1 clove garlic, finely grated
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon honey (or more, to taste)
- 1 tablespoon chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Zesty Balsamic Glazed Chicken Salad
Enjoy a vibrant twist on the classic balsamic chicken salad with juicy, marinated chicken, sweet charred corn, crispy bacon, and a medley of fresh veggies. Ideal for summer entertaining or a cozy winter meal using your favorite cast iron grill pan.
Ingredients
Method
- In a medium bowl, whisk together the olive oil, balsamic vinegar, minced shallot, grated garlic, Dijon mustard, honey, and parsley. Season with salt and pepper. Reserve about one-third of the dressing for marinating the chicken and refrigerate the remaining mixture until needed.
- Place the chicken thighs in a large Ziploc bag or bowl. Add the thyme, onion powder, garlic powder, and the reserved balsamic dressing. Seal the bag or cover the bowl and let the chicken marinate in the refrigerator for 1 to 4 hours, turning occasionally. Drain the chicken from the marinade before cooking.
- Preheat your cast iron grill pan over medium-high heat. Brush the chicken with vegetable oil and season with kosher salt and freshly ground black pepper. Grill the chicken, turning occasionally, until it’s charred and cooked through (internal temperature should reach 165°F).
- At the same time, place the ears of corn on the grill pan. Grill until the kernels are slightly charred and tender (about 10 minutes). Allow the corn to cool slightly, then cut the kernels off the cobs.
- In a separate pan over medium-high heat, cook the diced bacon until it becomes brown and crispy (approximately 6-8 minutes). Drain on paper towels.
- Assemble the salad by placing the shredded romaine in a large bowl. Add the grilled chicken (after allowing it to rest for at least 5 minutes and slicing it), charred corn kernels, crispy bacon, diced avocado, halved cherry tomatoes, diced Persian cucumbers, sliced red onion, and fresh basil leaves. Drizzle the remaining balsamic vinaigrette over the salad and gently toss to combine.
- Serve immediately for the best flavor and texture.
Special Tips
- For an extra smoky flavor, add a pinch of smoked paprika to the chicken marinade while grilling.
- If you don’t have an outdoor grill, a cast iron grill pan works brilliantly to achieve those perfect charred marks.
- Prep the dressing and chop the veggies up to 1-2 days in advance to save time on busy days.
- Always let the grilled chicken rest for a few minutes before slicing to keep it juicy.
Source: Balsamic Chicken Salad
