🍴 Grilled Chicken and Vegetables Salad with Balsamic Vinegar
Ingredients:
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2 boneless, skinless chicken breasts
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1 red bell pepper, cut into strips
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1 zucchini, sliced into rounds
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1 red onion, cut into thick wedges
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1 cup cherry tomatoes
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4 cups mixed salad greens (arugula, spinach, romaine, etc.)
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3 tbsp olive oil
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2 tbsp balsamic vinegar
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1 tsp Dijon mustard
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1 clove garlic, minced
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Salt and black pepper, to taste
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1 tsp dried Italian herbs (oregano, thyme, or basil)
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Optional: shaved Parmesan cheese for garnish
Instructions:
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Prepare chicken – Season chicken breasts with salt, pepper, and 1 tbsp olive oil. Sprinkle Italian herbs.
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Grill chicken – Heat a grill pan or outdoor grill to medium-high heat. Cook chicken for 5–6 minutes per side until fully cooked. Remove and slice.
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Grill vegetables – Toss bell pepper, zucchini, onion, and cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Grill for 3–4 minutes until lightly charred.
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Make dressing – Whisk together balsamic vinegar, Dijon mustard, minced garlic, 1 tbsp olive oil, salt, and pepper.
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Assemble salad – In a large bowl, layer salad greens, grilled veggies, and sliced chicken. Drizzle with balsamic dressing.
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Garnish – Top with Parmesan shavings if desired. Serve warm or at room temperature.
❓ Q\A
Q: Can I use other vegetables?
A: Yes, eggplant, asparagus, or mushrooms work great on the grill.
Q: Can I make it ahead of time?
A: Yes, grill chicken and veggies in advance, but store separately. Assemble with fresh greens before serving.
Q: What can I substitute for balsamic vinegar?
A: You can use red wine vinegar with a touch of honey, or apple cider vinegar for a lighter taste.
Q: Is this salad healthy?
A: Yes, it’s high in protein, fiber, and vitamins, and low in unhealthy fats.
Q: How do I make it more filling?
A: Add quinoa, couscous, or whole grain pasta for a hearty meal.
