30-Minute Grilled Rosemary-Balsamic Chicken Salad
A vibrant main course salad featuring grilled chicken breasts marinated and dressed in a homemade rosemary-balsamic vinaigrette. The chicken is perfectly seared and cooked to juicy tenderness, then sliced and tossed with crisp romaine lettuce, fresh tomatoes, blanched green beans, and briny kalamata olives. The aromatic dressing combines balsamic vinegar, fresh rosemary, Dijon mustard, and honey for a balanced sweet-tangy flavor that ties all the components together. Ideal for summer entertaining or healthy weeknight dinners when you want something satisfying yet light.
Ingredients
- 1 lb chicken breasts, boneless and skinless
- ⅓ cup kalamata olives, pitted, sliced
- ½ lb green beans, trimmed and chopped
- 1 head lettuce, any crisp variety like Romaine or Boston leaf, chopped
- 2 tomatoes, large, chopped
- 2 Tbsp cooking oil
- ¼ cup rosemary-balsamic dressing, approximately
- 4 cloves garlic, minced
- 3 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 2 Tbsp honey
- 1 lemon, juice of
- ½ cup cooking oil
- 2 sprigs rosemary
Instructions
- 1
Preheat grill to high and low heat zones or heat grill pan over medium-high heat
- 2
Clean and oil grill grates or brush grill pan with oil
- 3
Remove chicken from marinade and sear over high heat for 2 to 3 minutes per side
- 4
Transfer chicken to lower heat and cook until internal temperature reaches 165F
- 5
For stovetop method, lower heat to medium, cover with foil, and cook 3 to 5 minutes more until 165F
- 6
Slice the cooked chicken
- 7
Discard rosemary sprig from dressing
- 8
Toss lettuce, tomatoes, green beans, olives and sliced chicken with dressing
Tips
Let chicken rest 5 minutes after cooking before slicing to retain juices and ensure even cuts.
Blanch green beans in boiling water for 2-3 minutes then ice bath for crisp-tender texture.
Make dressing ahead and let flavors meld for at least 30 minutes before using.
Good to Know
Refrigerate assembled salad up to 2 days, though lettuce may wilt slightly
Cook chicken and make dressing up to 2 days ahead, assemble just before serving
Serve immediately at room temperature or chilled
Common Mistakes
Don't overcook chicken to avoid dry, tough meat
Don't dress salad too far ahead to prevent soggy lettuce
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well and stay more moist. Cook to same internal temperature but may take 2-3 minutes longer.
How long will the dressing keep?
Store covered in refrigerator up to 1 week. Bring to room temperature and whisk before using.
Can I make this salad vegetarian?
Replace chicken with grilled halloumi, chickpeas, or marinated tofu. Adjust cooking time accordingly for your protein choice.