Turn to Balsamic Chicken Salad for a light and tasty no-fuss dinner option. Leftovers become a second meal by rolling up a small serving of chicken salad into a wrap for lunch the next day!

Recipe by MyRecipes July 2012


Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

30 mins
10 mins
40 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • Preheat grill to high. Toss sliced zucchini and fennel in 1 Tbsp. olive oil and season with salt and pepper. Grill (in batches, if necessary) until just tender, 2 to 3 minutes per side for zucchini, 3 to 4 minutes per side for fennel. Remove from grill and let cool slightly. Cut crosswise into 1/2-inch pieces.

  • Remove skin from chicken, pull meat from bones and shred meat. In a large bowl, mix chicken with salad greens and grilled vegetables. Toss in tomatoes, olives, mozzarella and basil.

  • In another bowl, mix vinegar, sugar and 1/4 tsp. each salt and pepper. Stir to dissolve sugar. Add remaining 3 Tbsp. olive oil, whisking to combine. Drizzle vinaigrette over salad, toss and serve.

Nutrition Facts

338 calories; fat 21g; saturated fat 6g; protein 28g; carbohydrates 10g; fiber 3g; cholesterol 102mg; sodium 809mg.