Balsamic Chicken Breast Salad

Prep Time 25 minutes
Cook Time 1 hour
Servings 4


  • 2/3 cup Oilve oil
  • 1/3 cup Balsamic vinegar
  • 2 Cloves garlic
  • 1 tbsp Mustard
  • 1 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 4 Chicken breasts Boneless skinless
  • 2 cup Tomatoes
  • Mozzarella cheese
  • Salad Greens
  • Shallot


  • In medium bowl, beat oil, vinegar, garlic, mustard, sugar, salt and pepper with whisk until well blended. Reserve 1/2 cup of dressing for salad; set aside.
  • Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken. Seal bag; turn to coat chicken with marinade. Refrigerate 30 minutes.
  • Remove chicken from marinade; discard marinade. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Let stand 5 minutes; cut into 1/2-inch strips.
  • Divide salad greens among 4 plates. Top with tomato mixture and chicken; drizzle with remaining dressing.