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+ servings
bowl of fruits and veggies and chicken

Balsamic Chicken Salad

One of my favorite salads of all time. It's light and refreshing especially with the summer fruits
Course Lunch
Cuisine Asian
Keyword balsamic chicken salad, balsamic dressing
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 801kcal


For the Salad

  • 2 Chicken Breast boneless & skinless
  • ¼ tsp Salt
  • ¼ tsp Pepper
  • 1 tbs Olive Oil
  • 5 oz Mixed Salad Greens container
  • ¼ cup Walnuts
  • cup Parmesan Cheese shredded
  • ½ cup Strawberries halved
  • ½ cup Blueberries
  • ½ cup Mandarin Orange Segments canned

For the Dressing

  • 1 cup Olive Oil
  • ¼ cup Balsamic Vinegar
  • 2 tbs Dijon Mustard
  • 2 tbs Honey
  • ½ tsp Garlic Powder
  • ¼ tsp Salt
  • ¼ tsp Black Pepper


  • In a mixing bowl, combine the olive oil, balsamic vinegar, mustard, honey, garlic powder, salt and pepper. Whisk vigorously until well fully incorporated. Set aside.
  • Over medium-high heat, give the chicken breast a light sprinkle of salt and pepper, then sauté in 1 tbs olive oil for 3-4 minutes on each side, depending on the thickness of chicken. Let rest for 3-5 minutes before slicing.
  • To make the salad, top the mixed greens with walnuts, blueberries, strawberries, orange segments, cheese and sliced chicken. Serve balsamic dressing alongside salad.


Reheat dressing by microwave in 15 second intervals, if olive oil solidifies.
Separation after refrigeration is normal.


Calories: 801kcal | Carbohydrates: 21g | Protein: 29g | Fat: 68g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 44g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 657mg | Potassium: 635mg | Fiber: 2g | Sugar: 16g | Vitamin A: 832IU | Vitamin C: 30mg | Calcium: 134mg | Iron: 2mg