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A balsamic chicken with red grapes and a bottle of homemade grape balsamic vinaigrette.
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5 from 1 vote

Balsamic Chicken Salad with Grapes & Grape Vinaigrette

This Balsamic Chicken Salad with Grapes has it all - rich glazed chicken, sweet grapes, and a quick grape balsamic vinaigrette. Elegant, too!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Canadian
Diet: , Gluten Free, Low Lactose
Servings: 4 Main Dish Servings
Calories: 612kcal

Equipment

  • Large nonstick pan

Ingredients

Grape Balsamic Vinaigrette

  • ½ cup Avocado oil or Olive oil
  • cup Chopped Seedless Red Grapes
  • ¼ cup Balsamic Vinegar
  • 1 tablespoon Honey
  • 1 tablespoon Red Wine Vinegar
  • Salt to Taste

Balsamic Glazed Chicken

  • 4 Small Boneless Skinless Chicken Breasts
  • ½ teaspoon Dried Basil
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Salt
  • 1 tablespoon Avocado Oil or Olive Oil
  • ¼ cup Balsamic Vinegar
  • 2 tablespoon Water
  • 1 tablespoon Honey

Salad Base

  • 6 cups Salad Greens of Choice
  • 1 bunch Asparagus We used purple
  • 1 ½ cups Seedless Red Grapes
  • ½ English Cucumber
  • ¼ cup Fresh Basil Leaves sliced into ribbons
  • 1 Avocado slices
  • ½ Small Red Onion thinly slices

Instructions

Grape Balsamic Vinaigrette

  • Measure all of the vinaigrette ingredients into a blender or the cup of an immersion blender, blitz until smooth. If you’d like, you can strain out the bits of grape skin at this point
  • Season with salt, to taste, then cover and chill until ready to serve.

Balsamic Glazed Chicken

  • Trim chicken breasts if necessary, use a sharp knife to cut into ½” slices.
  • Toss chicken slices with basil, garlic powder, onion powder, and salt.
  • Heat avocado oil in a large nonstick pan over medium high heat.
  • Add the seasoned chicken to the pan, cook - stirring frequently - until browned all over.
  • Whisk together the vinegar, water, and honey, pour over the chicken breast pieces.
  • Cook until chicken is cooked through, and covered with a thick glaze.
  • Remove pan from the heat, allow to cool slightly as you prepare the salads.

Salad Base and Assembly:

  • Divide your salad ingredients between 4 large serving bowls or plates, arranging as desired.
  • Divide the glazed chicken pieces over the salads, serve with the grape balsamic vinaigrette.

Notes

Consider the salad topping ingredient amounts - and therefore, the nutritional information - mere guidelines.
Add more or less of the ingredients, if you like!  The ingredient amounts I gave for the salad construction are pretty generous, and we usually don't end up using all of it.

Nutrition

Serving: 1Main Dish Salad | Calories: 612kcal | Carbohydrates: 36g | Protein: 28g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 473mg | Potassium: 1186mg | Fiber: 6g | Sugar: 26g | Vitamin A: 4523IU | Vitamin C: 24mg | Calcium: 90mg | Iron: 3mg
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