Balsamic Chicken Salad

  • Author: Jane Hutton
  • Cook Time: 10
  • Total Time: 10 minutes


  • 500g skinned and boned chicken breasts, diced
  • 300 ml Balsamic Vinaigrette Salad Dressing
  • 1 tsp Dijon mustard
  • Salt and freshly ground pepper to taste
  • 500g firmly packed fresh spinach, chopped
  • a pack/large handful of fresh basil, chopped
  • 350g fresh cherry tomatoes, halved
  • 250g peppers, diced
  • salad leaves (watercress, rocket, lamb’s lettuce etc)


  1. Place chicken in a bag and pour 200 ml of balsamic vinaigrette in bag with chicken. Marinate for at least 2 hours, but best if marinated overnight. Take chicken out of bag and discard marinade. Grill chicken breasts, about 5 to 6 minutes on each side until cooked through. Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side. Once cooled, dice chicken up in small bites. Whisk together remaining 100 ml balsamic vinaigrette dressing and mustard in a small bowl. Prepare the salad leaves in a bowl. Toss together the leaves, chicken, balsamic mixture, spinach, and remaining ingredients.  Serve immediately.

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