This Balsamic Chicken Salad recipe is a gorgeous, satisfying meal that is dressed to impress. This makes an excellent main course or you can serve smaller portions as a starter salad.
This balsamic chicken salad is one of those recipes I keep coming back to. It’s got everything—juicy grilled chicken, crunchy radishes, creamy avocado, tangy feta, and a homemade balsamic dressing that brings it all together like magic.
I’ve made this salad for busy weeknights when I need something quick but still fresh and satisfying.
It’s also amazing for summer barbecues, picnics in the park, or just meal-prepping a lunch I’ll actually look forward to. No sad desk salads here!
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🌟 Why you’ll love this recipe
- Ready in under 30 minutes
- Packed with fresh, seasonal ingredients
- Balanced with protein, fiber, and healthy fats
- Totally meal prep–friendly
- That balsamic dressing? Absolutely drinkable
- Customizable for picky eaters or whatever’s in your fridge
- Great for spring and summer but hearty enough for fall
🛒 Ingredient notes
- Chicken breast – lean, high-protein, and perfect grilled or pan-seared
- Red onion – adds crunch and just the right bite
- Cherry tomatoes – sweet, juicy pops of flavor
- Radishes – peppery crunch that keeps things exciting
- Garlic – because flavor, obviously
- Avocado – creamy and rich, balances the tang
- Feta cheese – salty, crumbly goodness
- Olive oil – the base of a bold and smooth dressing
- Balsamic vinegar – adds depth and tang
- Lemon juice – brightens everything up
- Brown sugar – balances the acid in the dressing
- Italian seasoning – herby, savory goodness in every bite
- Salt & pepper – always essential
Substitutions?
- Use goat cheese instead of feta. Use dairy-free feta crumbles or your favorite non-dairy cheese for a dairy-free option.
- Try arugula or spinach if you’re out of lettuce.
- Add grilled zucchini or roasted red peppers for a twist.
✅ Step-by-step instructions
- Whisk together the balsamic dressing in a small bowl or jar.
- Marinate the chicken.
- Cook your chicken (grill, pan-sear, or bake—it all works!).
- Toss everything together, drizzle with dressing, and top with avocado and chicken.
- Done. Eat. Enjoy!
👩🏻🍳 Recipe FAQs
Yes! Just be sure to keep the dressing separate until serving to avoid sogginess.
Totally—just skip the feta or swap it for a plant-based cheese.
3 to 4 days if stored in an airtight container (again, keep dressing separate!).
Yep! Just make sure your balsamic vinegar and seasoning are certified gluten-free.
🍽 Serving ideas
This salad is a full meal on its own, but if you want to round it out, try serving it with:
- Instant Pot Cilantro and Lime Brown Rice for a fresh, zesty side.
- Air Fryer Garlic Bread or Rosemary Garlic Focaccia to soak up every last drop of that dressing.
- Mini fruit tarts for a light and sweet finish.
Perfect for lunch with friends, patio dinners, potlucks, or just a night where you want something that feels fancy without the fuss.
🍷 🥂 Wine pairings
This salad is delicious when paired with a crisp white wine or a rosé wine.
- Sauvignon Blanc – crisp, citrusy, and perfect for cutting through the richness of the avocado and feta.
- Rosé – especially a dry Provence-style rosé. It’s fruity, floral, and a great match for balsamic notes.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- sharp chef’s knife
- cutting board
- grill pan or skillet (or an outdoor grill)
- mixing bowl
- whisk
More chicken salad recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Balsamic Chicken Salad
Equipment
- grill pan
Ingredients
Salad dressing & marinade
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- 2 tsp Italian seasoning
- 1 Tablespoon light brown sugar
- 1 garlic clove, minced
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
Salad
- 2 large chicken breasts
- 6-8 cups mixed greens
- 4-6 slices cooked bacon
- ½ cup thinly sliced red onions
- 2 Roma tomatoes, diced
- 1 avocado, peeled, pitted and sliced
- ½ cup sliced radishes
- ¼ cup crumbled feta cheese
Instructions
- In a large bowl. whisk together all of the dressing/marinade ingredients: balsamic vinegar, olive oil, garlic, Italian seasoning, light brown sugar, salt, and pepper.
- Place chicken in a shallow bowl and pour 3 Tablespoons of the dressing/marinade over the chicken; set the rest of the dressing/marinade aside. Turning the chicken on both sides, coat with the dressing/marinade and allow to marinate for 10 minutes.
- While chicken is marinating, set out the mixed greens on a large salad bowl or serving platter.
- Then cook the chicken on a grill pan over medium-high heat for about 7-8 minutes on each side, until cooked.
- Allow chicken to rest for 5 minutes before slicing.
- Arrange the cooked bacon crumbles, tomatoes, red onions, radishes, avocado, and sliced chicken over the mixed greens. Sprinkle feta cheese. Pour dressing/marinade over the salad and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
