Spring Greens with Grilled Chicken, Honey Balsamic Vinaigrette

Recipe Categories: All Recipes  |  Poultry Entrees  |  Chicken  |  Lighter Options  |  Memorial Day
Prep time: 30 min
Cook time: 15 min
Serves: 6 to 8
Spring Greens with Grilled Chicken, Honey Balsamic Vinaigrette
Make your own honey balsamic viniagrette (way easier than it sounds), and then use it to top this fresh, bright, flavorful chicken salad.
  • 8 Omaha Steaks Boneless Chicken Breasts, grilled and sliced
  • 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
Makes 1-1/2 cups
  • 1/3 cup balsamic vinegar (good quality, oak aged)
  • 1/4 cup honey
  • 1 cup extra virgin olive oil (good quality)
  • 2 Tbsp. cup dijon mustard (grey poupon)
  • 1 Tbsp. chopped shallots
  • 1/2 tsp. chopped garlic
  • 1/4 tsp. Kosher salt
  • 1/8 tsp. ground black pepper
  1. Prepare the Honey Balsamic Vinaigrette using recipe below.
  2. Grill and slice the Boneless Chicken Breasts.
  3. In a large salad bowl toss the Spring Greens mix with the Honey Balsamic Vinaigrette.
  4. Plate the tossed greens on 8 salad plates.
  5. Fan out sliced chicken on top of each salad.
  6. Sprinkle each salad with Dried Cranberries, Roasted Slivered Almonds, and Crumbled Goat cheese.
Honey Balsamic Vinaigrette
  1. In a blender place all ingredients but the olive oil.
  2. Turn on the blender and add the oil in a thin stream while the blender is running until dressing is combined.
  3. Refrigerate for up to 1 week.
Nutrition Facts
Total Fat47g
Saturated Fat13g

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