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 any occasion? Look no further than this Balsamic Chicken Salad! This vibrant dish is not only gluten-free but also packed with flavor and nutrition, making it an ideal choice for lunch, dinner, or any gathering with friends and family.

Imagine succulent pieces of rotisserie chicken combined with the freshness of mixed salad greens, grilled zucchini, and fennel, all tossed together with juicy cherry tomatoes and creamy mozzarella. The addition of kalamata olives and fragrant basil leaves elevates this salad to a whole new level, providing a delightful burst of Mediterranean flavors in every bite.

What truly sets this salad apart is the homemade balsamic vinaigrette, which brings a perfect balance of tanginess and sweetness, thanks to the balsamic vinegar and a hint of sugar. It’s a simple yet elegant dressing that ties all the ingredients together beautifully.

Ready in just 40 minutes and serving up to 8 people, this Balsamic Chicken Salad is not only a feast for the taste buds but also a feast for the eyes, with its colorful array of ingredients. Whether you’re hosting a dinner party or simply looking for a nutritious meal to enjoy at home, this salad is sure to impress. Dive into this delightful dish and savor the flavors of summer all year round!

Ingredients

  • tablespoons balsamic vinegar 
  • 0.3 cup basil leaves roughly chopped
  • cups cherry tomatoes halved
  • 12 oz fennel bulb sliced
  • ounces mozzarella cheese fresh cut into 1/4-inch pieces
  • oz kalamata olives pitted sliced in half lengthwise
  • oz salad greens mixed
  • 0.3 cup olive oil 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