As the weather warms up, try out this Grilled Balsamic Chicken Arugula Salad recipe, which is great for the spring and summer. Plus, the recipe includes a homemade dressing, which is often healthier than store bought alternatives. To make the chicken salad, you will need:
- 1 tbsp olive oil
- 2 sweet potatoes
- chopped, 1 lb chicken breasts
- 4 cups baby arugula
- 2 plum tomatoes, diced,
- 1 cup matchstick cut carrots
- 1 small red onion, thinly sliced, and
- 1 package of bocconcini cheese (or fresh mozzarella).
For the balsamic dressing, you will need:
- ¼ cup olive oil
- ¼ cup honey
- 1 tbsp Dijon mustard
- 1 tsp salt,
- ½ tsp pepper.
Instructions:
- Preheat oven to 450 F. Toss sweet potatoes with olive oil and a little bit of salt and pepper, then roast in the oven for 20 minutes.
- Preheat grill to medium-high. Cut chicken breasts in half lengthwise, then season with salt and pepper. Add chicken and grill for 12-15 minutes, flipping halfway through.
- Meanwhile, prepare veggies, slice bocconcini cheese balls in half and mix together ingredients for balsamic dressing.
- Remove chicken from heat and let cool, then thinly slice for salad. Arrange veggies, including roasted sweet potatoes, distributing evenly among four pasta bowls. Drizzle dressing overtop, then serve and enjoy!
You can read notes from the author and learn more about the nutrition of this meal by accessing this link: https://thegirlonbloor.com/balsamic-grilled-chicken-and-arugula-salad/#wprm-recipe-container-27413
Reference
Stinso, T. (2023, March 16). Grilled Balsamic Chicken Arugula Salad. The Girl on Bloor. https://thegirlonbloor.com/balsamic-grilled-chicken-and-arugula-salad/#wprm-recipe-container-27413