There’s nothing like a fresh, crisp salad that’s hearty enough to be a full meal. This Mixed Greens Salad with Grilled Chicken and Balsamic Dressing is one of my go-to lunches when I want something light yet satisfying. Packed with vibrant veggies, juicy grilled chicken, and a homemade balsamic dressing that’s pure magic, it’s the kind of meal that makes healthy eating feel indulgent!
Why You’ll Love This Recipe
This salad isn’t just another pile of greens—it’s a full-bodied, flavor-packed dish that’s both simple and elegant. Here’s why you’ll love it:
- Quick & Easy: A restaurant-style meal in under 30 minutes.
- Healthy & Satisfying: Protein-packed with plenty of crunchy, nutrient-rich veggies.
- Perfectly Balanced: Sweet, tangy, and savory flavors in every bite.
- Great for Meal Prep: Grill the chicken ahead of time for easy weekday lunches.
Ingredients Breakdown
Essentials
- 2 boneless, skinless chicken breasts
- 6 cups mixed greens (baby spinach, arugula, romaine, etc.)
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, chopped
- 1/2 avocado, sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil (plus extra for grilling)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Pro Tips
- Marinate the Chicken: Let the chicken sit in olive oil, salt, pepper, and a splash of balsamic for extra flavor.
- Use Fresh Ingredients: The better the ingredients, the more amazing this salad tastes.
- Toast the Walnuts: A quick toast in a dry pan enhances their nutty flavor.
Step-by-Step Instructions
- Prep the Chicken: Rub chicken breasts with olive oil, salt, and pepper. Heat a grill pan or outdoor grill over medium-high heat.
- Grill the Chicken: Cook chicken for 5-6 minutes per side, or until internal temp reaches 165°F. Let rest before slicing.
- Make the Dressing: Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper.
- Assemble the Salad: In a large bowl, toss mixed greens, cherry tomatoes, red onion, and walnuts.
- Add Toppings: Slice the grilled chicken and place on top along with avocado and feta cheese.
- Drizzle & Serve: Pour the balsamic dressing over the salad, toss gently, and enjoy!
Chef’s Tips and Tricks
- Don’t Overcook the Chicken: Keep it juicy by letting it rest before slicing.
- Customize the Greens: Mix in kale or butter lettuce for added texture.
- Dressing Hack: Make a double batch and save some for later—it’s an amazing marinade too!
Recipe Variations and Serving Suggestions
- Swap the Protein: Try grilled shrimp, salmon, or even roasted chickpeas for a vegetarian twist.
- Add a Crunch: Croutons or pumpkin seeds add great texture.
- Make it a Wrap: Turn this salad into a handheld meal by wrapping it in a tortilla.
FAQs
How can I store leftovers?
Store the salad ingredients separately from the dressing to keep things fresh. Assemble just before eating!
Can I make this salad ahead of time?
Yes! Just keep the chicken and dressing separate until you’re ready to serve.
What’s a good substitute for feta cheese?
Goat cheese or shaved Parmesan work beautifully here.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 2 boneless, skinless chicken breasts
- 6 cups mixed greens
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts, chopped
- 1/2 avocado, sliced
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
- Rub chicken with olive oil, salt, and pepper. Grill over medium-high heat for 5-6 minutes per side.
- Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper for the dressing.
- Toss greens, cherry tomatoes, red onion, and walnuts in a large bowl.
- Slice grilled chicken and place on top with avocado and feta cheese.
- Drizzle with balsamic dressing and serve.
If you love this recipe, I’d love to hear about it! Leave a comment below, tag me on social media, and don’t forget to share this with a friend who adores a good, hearty salad. Happy cooking!
