Grilled chicken salad is perfect for these warm days. A nice pairing of protein and veggies and oh, yum…flavored vinegar! Have you ever tried flavored vinegar? Or olive oil? There are some truly tasty ones out there. On a trip to Boston I ventured into the Boston Olive Oil Company. I tasted a few oils and vinegars and just fell in love with this balsamic fig vinegar. I’ve played around with it in different recipes and just love it as a component in salad dressing.
This salad was a recent weekend lunch. While grilling the chicken breast, I chopped some vegetables, then sliced the breast and added it to the ingredients.
For the dressing, I used 1 tbs. olive oil, 2 tbs. balsamic fig vinegar, 1/2 clove of minced garlic, salt, and pepper. Just whisk it all up and pour it over the top of the salad.
Do ahead tip: grill the chicken in advance. If you’re unsure how to grill boneless, skinless chicken breasts, you can click over to my grilled chicken recipe. You could even make the whole salad the night before and just add the salad dressing before you eat it.
Grilled Chicken with Balsamic Fig Dressing
4 oz. grilled chicken breast, sliced 1/2 ” thick
1 c. diced vegetables of your choice
2 c. lettuce
1 tbs. olive oil
2 tbs. balsamic fig vinegar
1/2 clove diced garlic
salt and pepper to taste
Chop vegetables and add them to salad bowl filled with lettuce.
Top with sliced chicken.
Whisk together olive oil, balsamic fig vinegar, garlic, salt, and pepper.
Pour dressing over salad