Description
A vibrant, Mediterranean-inspired salad featuring tender grilling chicken, crisp cucumbers, cherry tomatoes, and mixed greens, finished with a honey-vinegar balsamic vinaigrette. This quick 25-minute recipe delivers restaurant-quality flavor with a balance of smoky, tangy, and refreshing textures.
Ingredients
2 boneless, skinless chicken breasts
1/4 cup balsamic vinegar (aged if possible)
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 tablespoon honey
1 teaspoon Dijon mustard (alcohol-free variant)
Salt and black pepper to taste
1 cup cherry tomatoes, halved
1 English cucumber, thinly sliced and blanched in boiling water for 30 seconds then rinsed with ice
Mixed greens (about 4 cups)
1/4 cup crumbled feta cheese
Basil leaves for garnish
Instructions
Whisk together balsamic vinegar, olive oil, minced garlic, honey, and Dijon mustard for the marinade
Rub chicken breasts with the marinade and let sit at room temperature for 15 minutes
Heat a grill or grill pan over medium-high heat and cook chicken for 6-7 minutes per side or until fully cooked (165°F internal temp)
Toss cucumbers in a separate bowl with a small amount of olive oil and salt until slightly wilted
Place a layer of mixed greens in serving bowls, top with cooked chicken, halved cherry tomatoes, and crisped cucumbers
Sprinkle with crumbled feta and fresh basil leaves
Serve with remaining marinade as dressing, or create a new vinaigrette by whisking 2 tablespoons of it with a dash more olive oil
Notes
For halal substitution, use alcohol-free vinegar-based mustard instead of Dijon if desired
Can replace feta with crumbled halloumi or skip for a vegan spin
Blanching cucumbers makes them plump and creates the signature ‘crispy’ texture
Store leftovers within an airtight container for up to 2 days – keep dressing separate from greens