If there’s a dish I could happily eat on repeat all year, it’s this Balsamic Vinaigrette Chicken Salad Recipe. It’s a glorious medley of tender chicken, crisp vegetables, creamy feta, and crunchy toasted nuts, all wrapped up in a tangy-sweet balsamic dressing. Whether you’re packing lunch for work, serving a family dinner, or just looking for an excuse to enjoy more veggies, this salad will leave you feeling satisfied and energized. Trust me, your taste buds (and your busy weeknights) will thank you!

Balsamic Vinaigrette Chicken Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe is all about letting good ingredients shine. Each component adds a unique note—freshness, crunch, salty tang, or that unmistakable sweet-tart zip from the dressing. Together, these basics create a salad that’s bursting with flavor and texture.

Cooked chicken breast (2 cups, shredded or diced): The protein star of the show, perfect for using up leftovers or rotisserie chicken.
Mixed salad greens (4 cups): Choose a variety for color and crunch—think romaine, arugula, or baby spinach.
Cherry tomatoes (1 cup, halved): These bring juicy sweetness and a gorgeous pop of red.
Small cucumber (sliced): Crisp, cool, and refreshing in every bite.
Red onion (¼, thinly sliced): Sliced thin, it adds a sharp, aromatic bite without overpowering the salad.
Crumbled feta cheese (½ cup): Creamy and tangy, this cheese brings a rich counterpoint to the other flavors.
Toasted pecans or walnuts (¼ cup): Adds earthy crunch and a touch of nutty flavor; toast them for best results!
Balsamic vinegar (3 tablespoons): The backbone of the dressing; its deep, mellow tang anchors the whole salad.
Extra-virgin olive oil (2 tablespoons): For lush texture and fruity flavor in the vinaigrette.
Dijon mustard (1 teaspoon): A tiny spoonful delivers just the right punchy undertone.
Honey (1 teaspoon): Balances the sharpness of vinegar and mustard with gentle sweetness.
Salt and black pepper (to taste): Season to your preference for a perfectly balanced bite.

How to Make Balsamic Vinaigrette Chicken Salad Recipe

Step 1: Make the Balsamic Vinaigrette

Start by whisking together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and black pepper in a small bowl or shake everything up in a jar. You’re looking for a creamy, emulsified dressing that smells incredible—if you taste-test with a lettuce leaf, you won’t be able to stop!

Step 2: Build the Salad Base

In a large salad bowl, gently combine the mixed greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. This is your canvas—each ingredient should look vibrant and inviting.

Step 3: Add the Chicken

Layer in your shredded or diced cooked chicken, nestling it gently among the greens and veggies. It’s best to add the chicken now so it absorbs some of the vinaigrette in the next step.

Step 4: Dress It Up

Drizzle your homemade balsamic vinaigrette over the salad. Toss everything well but gently, making sure every bite gets a glossy coat of that flavor-packed dressing. Don’t forget to scrape every drop from your mixing bowl!

Step 5: Finish with Cheese and Nuts

Now, for the magic touch: sprinkle crumbled feta and toasted pecans or walnuts right on top. These finishers add richness and crunch, making each forkful extra special. Serve immediately and watch it disappear.

How to Serve Balsamic Vinaigrette Chicken Salad Recipe

Garnishes

For a little extra flair, try finishing the salad with a sprinkle of fresh chopped parsley, basil, or even a few ribbons of mint. A grind of fresh black pepper and a drizzle of extra balsamic on top will make it look (and taste) restaurant-worthy.

Side Dishes

This salad is a meal on its own, but if you’re serving a crowd or craving something extra, add a warm crusty baguette or focaccia on the side. For a bright, balanced meal, pair it with a cool gazpacho or a lightly chilled soup.

Creative Ways to Present

Try serving your Balsamic Vinaigrette Chicken Salad Recipe in hollowed-out avocado halves, or pile it high on toasted sourdough for an open-faced sandwich. For parties, make individual salad jars—just layer all the ingredients and keep the dressing at the bottom until ready to eat.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, pop them into an airtight container and store in the fridge for up to 2 days. For best results, keep the dressing separate and mix just before serving—this keeps the greens from getting soggy.

Freezing

While the Balsamic Vinaigrette Chicken Salad Recipe isn’t freezer-friendly (the lettuce and veggies won’t fare well), you can freeze cooked chicken in advance. Defrost it in the fridge and assemble the salad fresh for the best taste and texture.

Reheating

No reheating is needed here! This salad truly shines cold or at room temperature. If your chicken was previously chilled, let it sit for a few minutes to take off the fridge chill before tossing everything together for maximum flavor.

FAQs

Can I use rotisserie chicken for this recipe?

Absolutely! Rotisserie chicken makes this Balsamic Vinaigrette Chicken Salad Recipe even quicker and adds a lovely, savory note to the final dish.

Is there a dairy-free option for the cheese?

Sure! Omit the feta or swap it with a dairy-free crumbled cheese alternative—nut-based “feta” works well if you’re avoiding dairy.

How far in advance can I make the dressing?

You can make the balsamic vinaigrette up to three days ahead of time. Store it in a tightly sealed jar in the fridge, and give it a good shake before using.

What other nuts can I use?

Pecans and walnuts are my first picks, but you can easily use sliced almonds or toasted sunflower seeds for a slightly different crunch and flavor.

What can I substitute for chicken?

If you’d like a vegetarian twist, try chickpeas or grilled tofu. Either will soak up the vinaigrette and make your Balsamic Vinaigrette Chicken Salad Recipe just as satisfying.

Final Thoughts

Every time I make this Balsamic Vinaigrette Chicken Salad Recipe, I’m amazed at how a handful of humble ingredients can become something so colorful, delicious, and crowd-pleasing. Give it a try for your next lunch or light dinner—you’ll be craving those fresh flavors again and again!

Balsamic Vinaigrette Chicken Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A delicious and satisfying Balsamic Vinaigrette Chicken Salad recipe that combines tender chicken, fresh vegetables, feta cheese, and a flavorful homemade balsamic vinaigrette dressing.

Ingredients

Scale

For the Salad:

2 cups cooked chicken breast, shredded or diced
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1 small cucumber, sliced
¼ red onion, thinly sliced
½ cup crumbled feta cheese
¼ cup toasted pecans or walnuts

For the Balsamic Vinaigrette:

3 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon honey
Salt and black pepper to taste

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Instructions

Balsamic Vinaigrette: In a small bowl or jar, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper until emulsified.
Salad Assembly: In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, and red onion. Add shredded chicken and toss gently. Drizzle with balsamic vinaigrette and toss until evenly coated. Sprinkle with feta cheese and toasted nuts before serving.