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Made with the most juicy grilled chicken, tender and full of flavors and a homemade balsamic vinaigret (super easy)!
Reasons to make balsamic polka salad
- Easy homemade balsamic vinaigrette. Homemade balsamic vinaigrette is very easy to do at home using only a few basic pantry products, knowing much more vibrant and fresh than the dressing bought in the store. And the vinaigrette not only serves as a dressing for salads, but also a marinade for chicken!
- Great makeup recipe. The dressing can be done and stored in the refrigerator 1 week before time, and the chicken can be marinated 1-4 hours in advance.
- Perfect for summer entertainment. With the convenient options to do this in advance, this balsamic polka salad is very perfect for summer entertainment, ideal for picnics, meals, family gatherings and Baby Showers.
- You can do all year. The chicken can easily be thrown on a cast iron pan during the winter months, exchanging summer vegetables for more ingredients in the season.
How to make an easy balsamic polka salad
- Make the dressing up to 1 week in advance and keep in the refrigerator
- Reserve 1/3 of the dressing to marinate the chicken for 1 to 4 hours
- Chicken and corn do until they are carbonized and cooked
- Cook the bacon pieces until they are well and crispy
- Mix all the ingredients of the salad along with chicken, corn, bacon and dressing + serve
Tips and tricks for success
- An outdoor grill is not necessary.Too cold to roast outside? You can use a cast iron grid tray to obtain those favorite grid brands and carbonized flavor.
- Prepare in advance.Save time doing the dressing up to 1 week in advance, and prepares and covered the vegetables 1-2 days before and stored them in hermetic containers in the refrigerator.
- Cut in uniform size.Cut all salad ingredients in similar pieces for a consistent bite.
- Use extra virgin olive oil.High quality extra virgin olive oil is ideal for salad dressings.
- Add some crunch.Add some pine nuts, sunflower seeds or entrance almonds for additional crunch.
- Use an instant reading thermometer to obtain the most precise results.The internal temperature of the chicken must reach 165 ° F.
- Let your meat rest.Let your chicken stand for at least 5 minutes before cutting and serving, allowing juices to be redistributed; This will allow maximum flavor and juiciness.
More favorite salad recipes
- Taco Salad
- Barbecue chicken salad
- Honey mustard chicken salad
- GRAY GRAY CHICKEN SALAD
- Italian chopped salad
Tools for this recipe
Large cast iron pan
Balsamic chicken salad: frequent questions
Yes, chicken breasts can be used here, but chicken thighs have more dark meat and a higher fat content that will produce a more juicy and tastier chicken.
Yeah! The chicken can be marinated 1-4 hours before time.
Yeah! The dressing can be done 1 week in advance and stored in a hermetic container (such as a mason bottle) and placed in the refrigerator, allowing it to reach room temperature for approximately 15 minutes and tremble well before using it.
No grill, no problem. A cast iron pan or a large cast iron pan will work wonderfully here, especially during those winter months, when it is too cold to roast!
To guarantee juicy and humid chicken, Marine the chicken for at least 1 hour, avoid cooking in excess (use an instant reading thermometer) and let it rest before cutting and serve.
Balsamic chicken salad
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Equipment
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Cast iron pan
Ingredients
- 2 pounds skinless chicken thighs
- 2 teaspoons Picadas fresh thyme sheets
- 1 teaspoon onion dust
- ½ teaspoon garlic powder
- 1 tablespoon vegetable oil
- Kosher Salt and newly ground black pepper To taste
- 2 ears corn
- 4 slices bacon courtesy
- 1 head romaine lettuce crusher
- 1 avocado in half, sown, bare and chopped
- 1 ½ Cups Cherry tomatoes worse
- 2 Persian cucumbers courtesy
- ½ cup Red onion in slices
- ⅓ cup Fresh basil leaves
For balsamic vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup Balsamic vinegar
- 1 Small shalot chopped
- 1 nail garlic finely grated
- 1 ½ tablespoons Dijon Mustard
- 1 tablespoon Honey or more, to taste
- 1 tablespoon chopped fresh parsley leaves
- Kosher Salt and newly ground black pepper To taste
Instructions
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In a zipoc bag of gallon size or a large bowl, combine chicken, thyme, onion powder, garlic powder and reserved balsamic vinaigrette; Marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.
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Preheat the grill over medium heat.
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Brush the chicken with vegetable oil; Season with salt and pepper, to taste. Add chicken and grilled corn, and cook, occasionally spinning, until the chicken is completely cooked, reaching an internal temperature of 165 degrees F, and the corn is carbonized and tender, approximately 10 minutes; Let cool before cutting the corn nuclei of the cobs.
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Heat a large cast iron pan over medium high heat. Add bacon and cook until they are golden and crispy, approximately 6-8 minutes. Drain excess fat; Transfer the bacon to a paper towel plate.
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To assemble the salad, place the Roman lettuce in a large bowl; Cover with chicken, corn, bacon, avocado, tomatoes, cucumbers, red onion and basil. Pour the balsamic vinaigrette dressing on the salad and mix gently to combine.
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Serve immediately.
For balsamic vinaigrette
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In a medium bowl, mix olive oil, balsamic vinegar, shallot, garlic, dijón, honey and parsley; Season with salt and pepper, to taste; Put next 1/3 of the mixture. Place remaining 2/3 of the mixture in the refrigerator until it is ready to serve.
Video
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