Yes, you can still have a salad if you want to grill out — you just have to make sure what you’re grilling turns out great.
This is simple, healthy, delicious, and lets you take advantage of eating outdoors without overdoing it.
Grilling the chicken, marinated in a simple concoction of olive oil, tangy balsamic vinegar, and spicy Dijon mustard, ensures that the chicken is juicy and bursting with flavor.
Topping this delicious chicken on top of a simple salad takes the meal to a whole new level. If you have hesitant veggie eaters in your family, convince them to give this salad a shot. They won’t be disappointed!
Balsamic Chicken Salad
- 1/2 cup olive oil
- 1/4 cup Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 4 Boneless skinless chicken breasts
- 8 cups chopped Romaine lettuce
- 2 Large tomatoes quartered
- 2 cups cooked and chopped green beans
- Juice of 2 lemons
- 1/4 cup olive oil
Whisk the olive oil, vinegar, and mustard in a small bowl with the salt and pepper. Brush half over the chicken breasts.
Preheat grill to medium high heat. Grill the chicken until cooked through, allow to cool and slice.
Toss the salad in a large bowl with the lemon juice and olive oil and top with the sliced chicken.
Drizzle with the rest of the balsamic mixture before serving.
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