Balsamic Chicken Salad

Gluten Free
Health score
10%
Balsamic Chicken Salad
40 min.
8
384kcal

Suggestions


Looking for a delicious and healthy meal that’s perfect for lunch or dinner? Look no further than this vibrant Balsamic Chicken Salad! Packed with fresh ingredients and bursting with flavor, this gluten-free dish is not only a feast for the eyes but also a delight for your taste buds. Imagine tender, shredded rotisserie chicken mingling with crisp mixed greens, juicy cherry tomatoes, and the aromatic essence of basil. Each bite is complemented by the rich, tangy balsamic vinaigrette that ties all the flavors together.

The addition of grilled zucchini and fennel adds a smoky depth, while the creamy mozzarella and briny kalamata olives provide a satisfying contrast in texture. This salad is not just a meal; it’s an experience that brings together the best of summer produce and hearty protein. With only 40 minutes of prep time, you can whip up this dish for a family gathering or a casual dinner with friends, serving up to eight people. Plus, with a caloric breakdown that emphasizes protein and healthy fats, you can enjoy this dish guilt-free!

So fire up the grill and get ready to impress your guests with this delightful Balsamic Chicken Salad. It’s a perfect way to celebrate fresh ingredients and wholesome eating, all while enjoying a meal that’s as nutritious as it is delicious!

Ingredients

  • tablespoons balsamic vinegar 
  • 0.3 cup basil roughly chopped
  • cups cherry tomatoes halved
  • 12 oz fennel bulb sliced
  • ounces mozzarella fresh cut into 1/4-inch pieces
  • oz kalamata olives pitted sliced in half lengthwise
  • oz the salad mixed
  • 0.3 cup olive oil extra virgin extra-virgin
  • lb rotisserie chicken cut 
  • servings salt and pepper 
  • 1.5 teaspoons sugar 
  • 18 oz zucchini cut lengthwise into 1/4-inch-thick slices

Equipment

  • bowl
  • whisk
  • grill

Directions

  1. Preheat grill to high. Toss sliced zucchini and fennel in 1 Tbsp. olive oil and season with salt and pepper. Grill (in batches, if necessary) until just tender, 2 to 3 minutes per side for zucchini, 3 to 4 minutes per side for fennel.
  2. Remove from grill and let cool slightly.
  3. Cut crosswise into 1/2-inch pieces.
  4. Remove skin from chicken, pull meat from bones and shred meat. In a large bowl, mix chicken with salad greens and grilled vegetables. Toss in tomatoes, olives, mozzarella and basil.
  5. In another bowl, mix vinegar, sugar and 1/4 tsp. each salt and pepper. Stir to dissolve sugar.
  6. Add remaining 3 Tbsp. olive oil, whisking to combine.
  7. Drizzle vinaigrette over salad, toss and serve.

Nutrition Facts

Calories384kcal
Protein38.85%
Fat51.2%
Carbs9.95%

Properties

Glycemic Index
34.64
Glycemic Load
2.17
Inflammation Score
-6
Nutrition Score
10.844347759433%

Flavonoids

Eriodictyol
0.46mg
Apigenin
0.01mg
Luteolin
0.05mg
Quercetin
0.78mg

Nutrients percent of daily need

Calories:384.35kcal
19.22%
Fat:22.2g
34.16%
Saturated Fat:6.43g
40.2%
Carbohydrates:9.7g
3.23%
Net Carbohydrates:7.24g
2.63%
Sugar:6.12g
6.8%
Cholesterol:125.66mg
41.89%
Sodium:868.64mg
37.77%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:37.91g
75.81%
Vitamin K:39.29µg
37.42%
Vitamin C:29.3mg
35.52%
Vitamin A:792.33IU
15.85%
Calcium:152.09mg
15.21%
Manganese:0.29mg
14.28%
Phosphorus:140.09mg
14.01%
Potassium:483.14mg
13.8%
Vitamin E:1.82mg
12.15%
Folate:40.57µg
10.14%
Fiber:2.47g
9.87%
Vitamin B6:0.18mg
8.96%
Vitamin B2:0.15mg
8.95%
Vitamin B12:0.48µg
8.08%
Magnesium:30.41mg
7.6%
Zinc:1.02mg
6.77%
Iron:1.15mg
6.41%
Selenium:4.37µg
6.24%
Copper:0.12mg
5.76%
Vitamin B3:0.9mg
4.52%
Vitamin B1:0.06mg
3.99%
Vitamin B5:0.33mg
3.32%
Source:My Recipes