Balsamic California Chicken Salad

Servings 4 servings


Balsamic Vinaigrette:

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons honey
  • 2 cloves garlic pressed
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt


  • 4 boneless skinless chicken breast halves
  • 1 tablespoon coconut oil melted
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder
  • 4 cups mixed salad greens
  • 3 Roma tomatoes chopped
  • 1/2 medium red onion chopped
  • 1 avocado pitted, peeled and diced
  • 1 English cucumber sliced
  • 1 1/2 cups alfalfa sprouts or your favourite sprouts
  • 1/3 cup cooked and chopped bacon


  • DO-AHEAD TIP: Cook and chop bacon.
  • Preheat outdoor grill to MEDIUM-HIGH.
  • In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
  • Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder.
  • Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
  • Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon).
  • Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!


SERVING SUGGESTION: You really don’t have to add anything to this complete meal.
NUTRITION Per Serving: 660 Calories; 41g Fat; 50g Protein; 25g Carbohydrate; 5g Dietary Fiber; 115mg Cholesterol; 925mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 7 Fat; 1/2 Other Carbohydrates.
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