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Friday, May 31, 2013

Grilled Chicken Salad with Creamy Balsamic Dressing

As you may have guessed, this post is really not about the actual salad, but about the dressing!  And that doesn't surprise any of you, I'm sure (unless you are just visiting my blog for the first time that is).  You can make any sort of salad you would like.. this just happens to be what we like :)  This just happens to be one of those recipes that I just HAD to post.  Simple and delicious and so much better than store bought dressings!  Heck, this dressing even uses ingredients most everyone has in their pantry... and that is something you just can't beat.  I mean if you can open your pantry/fridge and make a delicious concoction like this without having to go to the store... you are golden!!

Have a great weekend everyone!!

Grilled Chicken Salad with Creamy Balsamic Dressing
Adapted from Food Network Magazine
- Serves 2 -
Printable Recipe 
2 boneless, skinless chicken breasts
olive oil
salt and pepper
cayenne pepper
3-4 cups torn lettuce
sliced cucumbers, sliced radishes
cherry tomatoes, quartered
For the dressing -
2 Tablespoons mayonnaise
1 Tablespoon balsamic vinegar
1 Tablespoon lemon juice
2 teaspoons Dijon mustard
1 Tablespoon olive oil
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon granulated sugar

Drizzle olive oil over both sides of each piece of chicken.  Season liberally with salt, pepper and cayenne. Allow to rest, covered, in the refrigerator for at least a hour.

Meanwhile, in a small bowl or measuring cup, whisk together all the ingredients for the dressing until well combined.  Cover and store in refrigerator until ready to use.  Can be made up to three days in advance.

Preheat grill to 375 degrees F.  Clean and oil grill grates.  Place chicken over direct heat and grill 5-8 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.  Remove from grill and allow to rest for 5-10 minutes before thinly slicing or chopping.

Build the salad by adding the lettuce to two plates or large bowls.  Top with tomatoes, cucumber, radishes and finally the chicken.  Drizzle on as much dressing as desired and serve immediately.  Enjoy!

One Year Ago:  Pasta in Pesto Cream with Chicken and Tomatoes
Two Years Ago: Pasta Primavera with Tuna
Three Years Ago:  Grilled Sriracha Glazed Chicken


Debbie said...

Hi Jenn! Thanks for stopping by my new food blog. Although the recipes are different from my old blog I still think there is something for everyone. Have a great weekend!! (Summer has finally arrived here in Viginia!)

Yenta Mary said...

The dressing looks fabulous! Infinitely better than what you can find at the store. We always have a tendency to post about the main dish, rather than the simple but critical ingredient like this ....

Michael Toa said...

Fantastic dressing Jenn and nice salad too. Have a great weekend!

Mary Bergfeld said...

The dressing sounds delicious, but that salad "ain't chopped liver". It looks gorgeous and set my mouth to watering. Have a great day. Blessings...Mary

Pam said...

I want this salad for dinner! the creamy balsamic sounds amazing.

Angie Schneider said...

The balsamic dressing sounds and looks fantastic, Jenn.

Lea Ann (Cooking On The Ranch) said...

This dressing is a "must try". Love the mayo to make it a creamy version. Pinned.

StephenC said...

I'm not going to mention the book (oops). Not the cocktails (oops).

Chris said...

I have to start making more salads. Someone in the house is blaming me for weight gain so a menu change is in order ;)