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Grilled Chicken Salad with Balsamic-Honey Vinaigrette

This colorful, main-dish salad topped with grilled chicken is tossed with a honey-sweetened balsamic vinaigrette. Skill Level: Intermediate

15 min Prep
15 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 281
Protein 20.1g
Total Carbohydrates 14.7g
Dietary Fiber 2.4g
Net Carbohydrates 12.3g
Sugar 10.2g
Total Fat 16.0g
Saturated Fat 2.4g
Trans Fat 0.0g
Cholesterol 54.4mg
Sodium 123.0mg
SmartPoints® 6.0


  • 2 1/2 Tablespoons balsamic vinegar
  • 1 Tablespoon honey
  • 1/2 teaspoon ground cumin, to taste
  • 1/4 cup olive oil
  • 3 Tablespoons minced shallot
  • 1 pinch ground black pepper, for the dressing
  • 6 cups mixed lettuce greens
  • 1 cup cherry or grape tomatoes
  • 1 cup green bell pepper, cut into thin strips
  • 1 cup cucumber, sliced
  • 1/2 cup red onion, sliced and separated into rings
  • 12 ounces boneless skinless chicken breast
  • 1 pinch ground black pepper


  1. Heat grill and cook chicken, flipping over when edges become opaque. Cook until chicken is no longer pink inside. Set aside and slice into thin strips.
  2. Mix the balsamic vinegar, honey and cumin in a small bowl with a whisk. Slowly whisk in the olive oil until well blended. Then stir in the shallots and season to taste with black pepper.
  3. Toss the salad greens, tomatoes, bell pepper, cucumber and onion in a large bowl.
  4. Drizzle the dressing over the salad, then toss to coat well.
  5. Arrange the chicken strips on top of the salad.
  6. Sprinkle black pepper the over salad.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: McCormick Spice Company