Menu Enter a recipe name, ingredient, keyword...

Grilled Chicken Salad With Greens And Balsamic Dressing


Google Ads
Rate this recipe 0/5 (0 Votes)
Grilled Chicken Salad With Greens And Balsamic Dressing 0 Picture


  • 1/2 cup olive oil plus
  • 2 tablespoons olive oil
  • 1/2 cup balsamic vinegar
  • 2 tablespoons olivada
  • 1 large garlic clove minced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 boneless chicken breast halves with skin
  • 4 teaspoons minced fresh thyme
  • 1 bag mixed baby greens - (4 1/2 to 5 oz)
  • 1 small fresh fennel bulb cored, sliced thin
  • 1/2 large head radicchio thinly sliced
  • 1/2 cup thinly-sliced red onion
  • 12 fresh figs quartered, (optional)
  • Toasted pine nuts


Servings 4


Step 1

Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8- by 8- by 2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.

Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.

Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.

This recipe yields 4 servings.

Review this recipe