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Grilled Chicken Salad with Balsamic Fig Dressing

Grilled Chicken Salad with Balsamic Fig Dressing

Eleanor Craig
This Grilled Chicken Salad With Balsamic Fig Dressing is so delicious! A true Fresh and Easy Recipe!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Salad
Cuisine Mediterranean
Servings 1 serving
Calories 471 kcal

Equipment

  • Medium salad bowl
  • Small mixing bowl or mason jar with lid
  • Whisk
  • Sharp Chef’s Knife
  • Cutting board
  • Instant-read thermometer

Ingredients
 
 

  • 4 oz grilled chicken breast 115g, sliced ½-inch (1cm) thick across the grain
  • 1 cup diced vegetables 150g — such as cherry tomatoes, cucumber, and red bell pepper
  • 2 cups mixed salad greens or romaine lettuce 95g, torn into bite-size pieces
  • 1 tablespoon extra-virgin olive oil 15ml
  • 2 tablespoons balsamic fig vinegar 30ml
  • ½ clove garlic minced
  • 1 pinch fine sea salt about ⅛ teaspoon
  • 1 pinch freshly ground black pepper

Instructions
 

  • If grilling the chicken from raw, preheat your grill or grill pan to medium-high heat (200°C / 400°F). Season the chicken breast with salt and pepper, then grill for 5–6 minutes per side until the internal temperature reaches 165°F / 74°C. Rest for 5 minutes before slicing.
    4 oz grilled chicken breast, 1 pinch fine sea salt, 1 pinch freshly ground black pepper
  • Wash and dry the lettuce, then tear or chop it into bite-size pieces and place it in a medium salad bowl. Dice your chosen vegetables (such as cherry tomatoes, cucumber, and red bell pepper) and scatter them over the greens. Toss gently to combine.
    1 cup diced vegetables, 2 cups mixed salad greens or romaine lettuce
  • Slice the grilled chicken breast across the grain into ½-inch (1cm) thick pieces and arrange them on top of the salad.
    4 oz grilled chicken breast
  • In a small bowl, combine the olive oil, balsamic fig vinegar, minced garlic, salt, and pepper. Whisk vigorously for about 20 seconds until the dressing emulsifies and thickens slightly. Alternatively, combine everything in a small jar with a lid and shake hard.
    1 tablespoon extra-virgin olive oil, 2 tablespoons balsamic fig vinegar, ½ clove garlic, 1 pinch fine sea salt, 1 pinch freshly ground black pepper
  • Drizzle the dressing evenly over the salad and toss gently to coat. Serve immediately.

Notes

Storage: Store undressed salad components separately in airtight containers — greens and vegetables will keep 2 days in the fridge lined with a paper towel; sliced grilled chicken keeps up to 3 days refrigerated.
Make-Ahead Dressing: The balsamic fig vinaigrette can be made up to 5 days ahead and stored in a small jar in the fridge. Shake vigorously before using, as it will separate.
Substitution: No balsamic fig vinegar? Use regular balsamic vinegar plus ½ teaspoon of honey to approximate the sweetness.
Pro Tip: Whisk the oil and vinegar together vigorously for a full 20 seconds (or shake in a sealed jar) until the dressing briefly emulsifies — this is what makes it cling to greens instead of pooling at the bottom of the bowl.
Assembly: Always dress the salad immediately before eating. A fully assembled, dressed salad stored overnight will turn soggy and lose all texture.

Nutrition

Serving: 1servingCalories: 471kcalCarbohydrates: 33gProtein: 43gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 96mgSodium: 237mgPotassium: 857mgFiber: 7gSugar: 5gVitamin A: 10175IUVitamin C: 38mgCalcium: 85mgIron: 4mg
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