Grilled Balsamic Chicken with Toasted Pine Nut and Cherry Salad
This grilled balsamic chicken with toasted pine nut and cherry salad is one of my favorite salad recipes of all time! The grilled balsamic chicken is juicy, flavorful and easy to make. Paired with the simplest yet super flavorful toasted pine nut and fresh cherry salad, you’re going to LOVE this bold and refreshing combo.

Ingredients Needed for Grilled Balsamic Chicken with Toasted Pine Nut and Cherry Salad
Chicken – You’ll need one pound of chicken breasts for this recipe. Butterfly the chicken in to four thin cutlets for quick even grilling.
Chicken Marinade – Combine avocado oil, balsamic vinegar, light brown sugar, diced garlic, salt and black pepper.
Salad – This salad recipe is made from a few simple, fresh ingredients. You’ll need fresh baby spinach, pitted and sliced fresh cherries, toasted pine nuts, crumbled goat cheese and dressing.
Salad Dressing – Combine olive oil, balsamic vinegar, honey, dried oregano, salt, and black pepper in a measuring cup. Whisk until well combined.
How to Make Perfectly Grilled Chicken
Preheat the grill and be sure to brush the grates with avocado oil right before you add the chicken. This will prevent the meat from sticking to the grates.
When marinating the chicken, be sure to use a glass bowl that you can seal or cover with saran wrap. Or you can use a sturdy Ziplock bag. DO NOT use a metal bowl. Metal is reactive and can alter the flavor of the chicken as it marinates over time.
Marinate this recipe for 30 minutes up to 4 hours. Do not over marinate as the vinegar can break down the protein in the chicken if it sits too long, making it soggy.
How to Make Grilled Balsamic Chicken with Toasted Pine Nut and Cherry Salad
Marinate the Chicken
Combine avocado oil, balsamic vinegar, light brown sugar, diced garlic, salt and black pepper in a glass mixing bowl. Mix well using a whisk. Add the chicken cutlets, cover and refrigerate for 30 minutes.
Make the Salad
Combine olive oil, balsamic vinegar, honey, dried oregano, salt, and black pepper in a measuring cup. Whisk well and set aside. In a large mixing bowl, add the baby spinach and as much or as little dressing as you like. Toss the spinach and dressing together until it’s well coated. Top the dressed spinach with toasted pine nuts, pitted and sliced cherries and crumbled goat cheese. Cover and refrigerate until the chicken is ready.
Grill the Chicken
Preheat the grill to 400-450 degrees. Brush the grates with avocado oil and add the marinated chicken cutlets. Grill for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let the chicken rest before enjoying.
Assemble the Dish
Add the chicken to your plate and serve it up alongside or over a bed of the toasted pine nut and cherry salad. Drizzle with a touch more dressing and enjoy!
Storage
Store any leftover chicken in an airtight container in the refrigerator for up to three or four days. Reheat chicken in the microwave until warmed through. Store any extra dressing in an airtight container in the refrigerator for up to five days. However, any dressed salad is best enjoyed immediately.
Looking for more recipes?
- Grilled Cilantro Lime Chicken with Mango Salsa
- Grilled Chicken Caprese Macaroni Salad
- Grilled Gochujang Chicken Skewers
Grilled Balsamic Chicken with Toasted Pine Nut and Cherry Salad
Equipment
- 1 measuring cup to mix the dressing
- 1 glass mixing bowl to marinate the chicken
- 1 gas grill
- 1 grill brush
- 1 large mixing bowl for the salad
- 1 baking tray for the grilled chicken
Ingredients
Balsamic Chicken
- 1 lb. chicken breasts, butterflied into 4 thin cutlets
- 2 tablespoons avocado oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon light brown sugar
- 1 teaspoon garlic, diced small, about 1 clove
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Cherry Salad
- 5 ounces baby spinach
- 1.5 cups cherries, pitted and sliced
- ¼ cup toasted pine nuts
- ¼ cup crumbled goat cheese
Dressing
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
How to Make Grilled Balsamic Chicken with Toasted Pine Nut and Cherry Salad
Marinate the Chicken
- Combine avocado oil, balsamic vinegar, light brown sugar, diced garlic, salt and black pepper in a glass mixing bowl. Mix well using a whisk. Add the chicken cutlets, cover and refrigerate for 30 minutes.
Make the Salad
- Combine olive oil, balsamic vinegar, honey, dried oregano, salt, and black pepper in a measuring cup. Whisk well and set aside. In a large mixing bowl, add the baby spinach and as much or as little dressing as you like. Toss the spinach and dressing together until it’s well coated. Top the dressed spinach with toasted pine nuts, pitted and sliced cherries and crumbled goat cheese. Cover and refrigerate until the chicken is ready.
Grill the Chicken
- Preheat the grill to 400-450 degrees. Brush the grates with avocado oil and add the marinated chicken cutlets to the hot grates. Grill for 5-6 minutes per side or until the internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and let the chicken rest before enjoying.
Assemble the Dish
- Add the chicken to your plate and serve it up alongside or over a bed of the toasted pine nut and cherry salad. Drizzle with a touch more dressing and enjoy!
One Comment on “Grilled Balsamic Chicken with Toasted Pine Nut and Cherry Salad”
Such a great salad!