Grilled Chicken and Vegetables Salad with Balsamic Vinegar

Why Make This Recipe

Grilled Chicken and Vegetables Salad with Balsamic Vinegar is a refreshing and healthy meal. It’s packed with protein from the chicken and plenty of vitamins from the vegetables. The salad is easy to prepare and perfect for a light lunch or dinner. Plus, the balsamic vinegar adds a nice tangy flavor that brings everything together. Whether you’re cooking for yourself or hosting friends, this salad is a tasty choice.

How to Make Grilled Chicken and Vegetables Salad with Balsamic Vinegar

Ingredients:

• 1 1⁄2 lbs boneless, skinless chicken breasts (or thighs)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt & black pepper to taste
• 1 zucchini, sliced lengthwise
• Mixed salad greens
• 1 bell pepper, sliced
• Balsamic vinegar

Directions:

1. Preheat the grill to medium-high heat.
2. In a bowl, combine olive oil, minced garlic, dried oregano, salt, and black pepper.
3. Coat the chicken breasts with the marinade and allow to sit for at least 15 minutes.
4. Grill the chicken for about 6-7 minutes on each side, until fully cooked.
5. While the chicken is grilling, toss sliced zucchini and bell pepper in olive oil, salt, and pepper, then grill for about 4-5 minutes until tender.
6. Once the chicken is cooked, let it rest for a few minutes, then slice it.
7. In a large bowl, combine mixed salad greens, grilled vegetables, and sliced chicken.
8. Drizzle with balsamic vinegar before serving.

How to Serve Grilled Chicken and Vegetables Salad with Balsamic Vinegar

Serve this dish warm or at room temperature. You can plate individual servings for guests or serve it family-style in a large bowl. Adding some crusty bread on the side can make the meal even more enjoyable. If you want, sprinkle some feta cheese or nuts on top to enhance the flavors.

How to Store Grilled Chicken and Vegetables Salad with Balsamic Vinegar

To store leftovers, place the salad in an airtight container in the refrigerator. It’s best to keep the balsamic vinegar separate until you’re ready to eat. The salad can stay fresh for about 2-3 days. However, the grilled chicken and vegetables will taste best if eaten sooner.

Tips to Make Grilled Chicken and Vegetables Salad with Balsamic Vinegar

• For extra flavor, marinate the chicken overnight.
• Experiment with different vegetables like asparagus or cherry tomatoes.
• If you want a bit of heat, add some red pepper flakes to the marinade.
• Make sure your grill is hot enough before placing the chicken and vegetables on it for perfect grilling.

Variation

You can switch out the chicken for grilled shrimp or tofu for a different flavor. Using different vinegars, like apple cider or red wine vinegar, can also change the taste of the dressing. Adding fruits like sliced strawberries or mandarin oranges can give the salad a sweet twist too.

FAQs

Can I make the salad ahead of time?
Yes, you can prepare the ingredients in advance, but keep the dressing separate to maintain freshness.

Can I use frozen chicken?
It’s best to use fresh chicken, but if you only have frozen chicken, make sure to fully thaw it before marinating and grilling.

Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free, making it a great option for those with gluten sensitivities.