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Grilled Balsamic Chicken with Toasted Pine Nut and Cherry Salad – Healthyish Foods

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 combo.
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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

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

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!

    Video

    Nutrition

    Serving: 1serving of chicken with dressed salad, Calories: 437kcal, Carbohydrates: 21g, Protein: 21g, Fat: 31g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 18g, Trans Fat: 0.01g, Cholesterol: 52mg, Sodium: 458mg, Potassium: 659mg, Fiber: 2g, Sugar: 16g, Vitamin A: 3532IU, Vitamin C: 15mg, Calcium: 79mg, Iron: 2mg