Grilled Balsamic Chicken Salad

This easy and healthy lunch option uses our homemade Balsamic Vinaigrette to marinate chicken breasts before they hit the grill and then get sliced and served on top of a fresh salad.

Course Traeger Recipes

Cuisine American

Keyword chicken breast

Prep Time 20

Cook Time 25

Marinating Time 4

Total Time 4 45

Servings people

Calories 641kcal

Author Nicole Johnson

Ingredients

Chicken Breasts

4 chicken breasts (bonesless and skinless)
1 cup balsamic vinaigrette

Salad

6 cups chopped romaine lettuce
2 cups baby spinach
1 cup sliced cucumber
1 cup cherry tomatoes
⅓ cup crumbled feta
½ cup balsamic vinaigrette dressing

Instructions

Place the chicken breasts and 1 cup of the balsamic dressing into a large plastic freezer baggie.
Let marinate for at least 4 hours. Overnight is better.
Preheat your grill to 375°F.
Remove the chicken from the marinade and place directly into the preheated grill.
While the chicken is cooking, prep all of your salad ingredients.
When the chicken reaches 165°F internally, remove from the grill and let cool for 10 minutes before slicing against the grain.
Toss the salad with additional balsamic vinaigrette immediately before serving. Top with the sliced chicken breast.

Nutrition