Whether you’re craving a healthier alternative to the standard chicken breast complements, like pasta, mashed potatoes, and rice, or are looking to bring a touch of fresh flavor to your menu, this spring greens with vinaigrette and grilled chicken recipe checks all the right boxes! Perfectly cooked juicy chicken slices lay on a bed of crunchy spring greens, tossed with a homemade honey-balsamic vinaigrette and topped with dried cranberries, roasted slivered almonds, and crumbled goat cheese to deliver a grilled chicken salad experience you’ll want again and again.
Why We Love This Air-Chilled Boneless Chicken Breast Recipe
The chicken slices are what truly elevates this grilled chicken salad recipe and sets it apart from other protein-less salads, so it’s vital that you’re using the best chicken possible for the best experience possible. That’s why we’re cooking with Omaha Steaks Air-Chilled Boneless Chicken Breasts! Cooled with air instead of traditional water, you’re getting all chicken and no water weight. They’re lean, full of protein, hand-cut by our master butchers, individually packaged, and vacuum sealed for the most delicious and convenient chicken you’ve ever had! And once you whip up (or blend up) our honey-balsamic vinaigrette recipe below, you’ll never make another grilled chicken salad without it again.
Before You Start
- Safely thaw your low-fat, juicy Omaha Steaks Air-Chilled Boneless Chicken Breasts overnight in the refrigerator or for 30 minutes in cold water when using our quick-thaw method.
Tools You Will Need Before You Start
- 1 Frying Pan
- 1 Large Salad Bowl
- Salad Tongs
- Blender
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Spring Greens With Vinaigrette and Grilled Chicken
Ingredients
Grilled Chicken
- 8 5 oz. Omaha Steaks Air-Chilled Boneless Chicken Breasts thawed
- Salt
- Pepper
- 8 cups spring greens mix
- 1 1/2 cups honey-balsamic vinaigrette
- 1/2 cup dried cranberries
- 1/2 cup roasted slivered almonds
- 1/2 cup crumbled goat cheese
Honey-Balsamic Vinaigrette
- 1/3 cup balsamic vinegar
- 1/4 cup honey
- 1 cup extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped shallots
- 1/2 teaspoon chopped garlic
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon ground black pepper
Instructions
Honey-Balsamic Vinaigrette
- Place all ingredients except the olive oil in a blender.
- Blend while slowly adding olive oil in a thin stream until dressing is combined.
- Refrigerate until serving – good for up to 1 week.
Grilled Chicken & Spring Greens
- Pat chicken breasts dry with paper towel, then season with salt and pepper and set aside.
- Preheat grill to medium-high. Clean and oil grates.
- Grill for 4-6 minutes per side, until golden brown and internal temperature reaches 165 degrees Fahrenheit as per a meat thermometer.
- Remove chicken from grill. Let rest 5 minutes, then cut chicken into slices.
- While the chicken is resting, toss the spring greens mix with the honey balsamic vinaigrette in a large salad bowl.
- Plate the tossed greens and fan out slices of chicken over each salad.
- Sprinkle each with dried cranberries, roasted slivered almonds, and crumbled goat cheese and serve.
Nutrition
Omaha Steaks Chicken
Make mealtime delicious and easy to prepare when you order premium chicken from Omaha Steaks!