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Made with the juiciest, tender, flavor-packed grilled chicken and a homemade (super easy) balsamic vinaigrette!

reasons to make balsamic chicken salad
Easy homemade balsamic vinaigrette. Homemade balsamic vinaigrette is so easy to make at home using just a few pantry staples, tasting so much more vibrant and fresh than store-bought dressing. And the vinaigrette not only serves as a salad dressing but also a marinade for the chicken!
Great make-ahead recipe. The dressing can be made and stored in the fridge 1 week ahead of time, and the chicken can be marinated 1-4 hours in advance.
Perfect for summer entertaining. With the convenient options to make this ahead of time, this balsamic chicken salad is oh-so-perfect for summer entertaining, great for picnics, potlucks, family reunions and baby showers.
Can be made all year long. The chicken can easily be thrown on a cast iron grill pan during the winter months, swapping out the summer veggies for more in-season ingredients.

how to make easy balsamic chicken salad
Make the dressing up to 1 week in advance and store in the fridge
Reserve 1/3 of the dressing to marinate the chicken for 1 to 4 hours
Grill the chicken and corn until charred and cooked through
Cook the bacon pieces until nice and crispy
Toss all the salad ingredients alongside the chicken, corn, bacon and dressing + serve

tips and tricks for success
An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
Prep ahead of time. Save time by making the dressing up to 1 week in advance, and prepping and dicing the vegetables 1-2 days prior and storing them in airtight containers in the fridge.
Cut in uniform size. Cut all of the salad ingredients in similar size pieces for a consistent bite.
Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.
Add some crunch. Add some pine nuts, sunflower seeds or slivered almonds for an added crunch.
Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F.
Let your meat rest. Let your chicken rest for at least 5 minutes prior to slicing and serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.

more favorited salad recipes
Taco Salad
BBQ Chicken Salad
Honey Mustard Chicken Salad
Grilled Greek Chicken Salad
Italian Chopped Salad
Tools For This Recipe
Large cast iron skillet
Balsamic Chicken Salad: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Yes! The chicken can be marinated 1-4 hours ahead of time.
Yes! The dressing can be made 1 week in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes and shaking well before using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to slicing and serving.

Balsamic Chicken Salad
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Equipment
Ingredients
for the balsamic vinaigrette
½ cup extra virgin olive oil¼ cup balsamic vinegar1 small shallot minced1 clove garlic finely grated1 ½ tablespoons Dijon mustard1 tablespoon honey or more, to taste1 tablespoon chopped fresh parsley leavesKosher salt and freshly ground black pepper to taste
Instructions
for the balsamic vinaigrette
Video
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