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Balsamic Grilled Chicken Salad with Sun-Dried Tomato Vinaigrette

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Easy

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Description

A simple pile of greens dressed up with a tangy vinaigrette and flavorful, juicy chicken. Oh, and goat cheese. Don’t forget the goat cheese.

Ingredients

  • 3 Tablespoons Balsamic Vinegar
  • 6 Tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Italian Seasoning
  • 3 cloves Garlic, Minced
  • ¼ teaspoons Sea Salt
  • ¼ teaspoons Coarsely Ground Black Pepper
  • 2 whole Boneless, Skinless Chicken Breasts Either Pounded Flat Or Butterflied
  • 10 ounces, weight Bag Salad Greens
  • 2 cups Salad Mix-ins (Sliced Carrots, Tomatoes, Cucumbers, Bell Peppers, Etc.)
  • 1 cup Goat Cheese Crumbles
  • 1 whole Recipe, Sun-Dried Tomato Vinaigrette (below)
  • _____
  • FOR THE SUN-DRIED TOMATO VINAIGRETTE:
  • 1 Tablespoon Homemade Sun-dried Tomato Pesto (In My Recipe Box)
  • 2 Tablespoons Red Wine Vinegar
  • 1 Tablespoon Preferred Sweetener (sugar, Honey, Agave, Etc.)
  • 6 Tablespoons Extra Virgin Olive Oil
  • Salt And Pepper, to taste

Preparation

Combine the balsamic vinegar, olive oil, Italian seasoning, garlic, sea salt and pepper in a large zip-top plastic bag, then add chicken breasts. Squish the bag around to coat the chicken, then refrigerate for at least 2 hours, preferably overnight.

Preheat BBQ grill or grill pan (or saute pan, if not grilling) to medium-high heat. Grill chicken for 10-12 minutes, flipping once halfway through, until cooked thoroughly. Remove from grill and set aside. Let it rest for 10 minutes or so and then slice thinly.

Meanwhile, prepare the salad by combining salad greens and mix-ins in a large bowl. Pour salad dressing over and toss to coat. Divide salad among plates, top with some slices of chicken and a sprinkle of goat cheese crumbles.

Makes 4 salads.

Sun-Dried Tomato Vinaigrette:

Whisk together pesto, vinegar and sweetener in a small bowl. Add olive oil in a small, steady stream while whisking. Continue to whisk until the dressing thickens slightly. (The pieces of sun-dried-tomato will probably sink to the bottom. That’s OK.) Add salt and pepper to taste.

Makes about 2/3 cup of dressing.

4 Comments

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Jordan on 8.24.2010

Just grilled this chicken and it is AMAZING.

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labellavita on 5.7.2010

this looks AWESOME! I’ve got to try this recipe! Thank you for sharing!

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Cora on 5.7.2010

This looks so good! I can’t wait to try it this weekend!

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staceycooks on 5.4.2010

Oh my goodness. This sounds and looks gorgeous. I’ll definitely be trying this one. Thank you for sharing!

4 Reviews

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gummybear on 4.2.2011

This salad is delicious–we love the combination of goat cheese and sundried tomatoes. But it’s also nice that you can include lots of healthy veggies in the salad mix. Thanks!

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heidimay18 on 1.19.2011

We loved this! My one year old and 4 year olds even ate it and loved it!

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Jordan on 8.24.2010

Sooooo juicy!
I let the chicken sit in the marinade overnight, then brushed the chicken as it cooked with fresh marinade. Turned out awesome. Thanks for sharing!

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cathymurry on 5.23.2010

Very flavorful! I had mine as suggested – over a salad. My husband and 2 kids had their chicken sliced and topped with sundried tomatoes and goat cheese with corn on the cob. I will definitely be making this alot this summer! TFS:)

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