Balsamic Grilled Chicken Salad
This Balsamic Grilled Chicken Salad combines crisp radicchio, juicy apple slices, toasted walnuts, and pomegranates, all tossed in a creamy maple dijon dressing and finished with shavings of nutty parmesan for a delicious, full-meal salad bursting with fall flavors.
Fall in California tends to arrive a little later than in other parts of the country, which means we can still enjoy grilling well into October. I love taking advantage of that, combining seasonal ingredients like crisp apples, juicy pomegranates, and maple syrup to create meals that feel comforting, fresh, and perfectly in tune with the flavors of fall.
For more seasonal inspiration, check out my other fall salads, like Crispy Prosciutto Salad with Apples and Feta, Fall Pasta Salad with Candied Bacon, and Quinoa Roasted Vegetable Salad.
Why You’ll Love This Radicchio Salad
- Juicy chicken- Grilled to perfection, it packs the protein you need to make this salad a real meal.
- Fall flavors- The mix of radicchio, endive, apples, pomegranate, and walnuts, all tied together with a maple-dijon dressing, captures everything you love about the season in one salad.
- Elegant but approachable- This salad looks gorgeous on the table but comes together without stress, making it perfect for weeknight dinners or entertaining.
- Customizable- You can mix in your favorite fall fruits and nuts to make it your own. Pears or figs instead of apples, and candied pecans or toasted almonds in place of walnuts. For a vegetarian twist, swap the chicken for roasted butternut squash, which gives it a hearty texture.
Ingredients For Our Fall Radicchio and Endive Salad
- Chicken breasts- Boneless, skinless; pounded to even thickness for quick, even cooking.
- Garlic- Use fresh garlic for the best flavor; minced or pressed.
- Balsamic vinegar- Adds a deep, tangy-sweet flavor that tenderizes the chicken and caramelizes once the chicken is grilled.
- Olive oil- Use a good-quality extra virgin olive oil.
- Greek yogurt- Plain, full-fat or low fat. You can also use sour cream for a richer texture.
- Dijon mustard- Adds a tang and mild bite to the marinade and dressing. If you don’t have Dijon, whole-grain or spicy brown mustard works in a pinch.
- Apple cider vinegar- Adds a bright, slightly sweet acidity. You can also substitute with white wine vinegar or fresh lemon juice.
- Maple syrup- Use pure maple syrup for the best flavor.
- Radicchio- Slightly bitter, red-leafed chicory. Remove the core, gently separate the leaves, and give them a quick rinse and spin before using.
- Shallots- Adds a slight onion flavor to the dressing.
- Endive- Crisp, slightly bitter leafy green that adds a crunch to salads. Trim the base, separate the leaves, and give them a quick rinse.
- Pomegranates- Adds juicy bursts of tart flavor and vibrant color to the salad. You can also use dried cranberries if fresh pomegranates aren’t available.
- Walnuts- Use halves or chopped pieces. Pecans or almonds can be substituted.
- Rosemary- I recommend using fresh rosemary, which adds a bright, herbal flavor.
- Parsley- I use Italian parsley for garnish to add a nice pop of greenery.
- Parmesan- I take a wedge and shave the parmesan with a vegetable peeler, but you can also use grated or shredded.
How To Make Balsamic Grilled Chicken
STEP 1: Prepare the chicken. Pat the chicken breasts dry with paper towels. If they’re uneven in thickness, lightly pound them to an even thickness so they cook evenly.
STEP 2: Make the marinade. In a bowl, whisk together balsamic vinegar, olive oil, honey, rosemary, garlic, dijon, salt and pepper.
STEP 3: Marinate the chicken. Place the chicken in a resealable bag or shallow dish. Pour the marinade over the chicken, making sure it’s fully coated. Seal and refrigerate for at least 30 minutes, preferably 1-2 hours.
STEP 4: Preheat the grill. Heat your grill or grill pan over medium-high heat. Lightly oil the pan or grates to prevent sticking.
STEP 5: Grill the chicken. Remove the chicken from the marinade, letting excess drip off. Grill for 5-7 minutes per side, or until the internal temperature reaches 165℉.
STEP 6: Rest the chicken. Transfer the chicken to a plate and cover loosely with foil. Let it rest for 5 minutes before slicing.
Radicchio and Endive Salad
STEP 1: Make the dressing. In a small bowl or jar, whisk together Greek yogurt, dijon, maple syrup, apple cider vinegar, olive oil, shallots, salt and pepper.
STEP 2: Prep greens and toppings. Slice the radicchio and endive into bite-size pieces, core and thinly slice the apples, chop the parsley, and remove the seeds from the pomegranate.
STEP 3: Assemble the salad. In a large bowl, add the radicchio, apples, endive, pomegranate seeds, and parsley. Pour the dressing over the top and toss gently until everything is lightly coated.
STEP 4: Add the chicken. Spoon the dressed salad into individual bowls. Arrange the sliced grilled chicken on top, then sprinkle with chopped walnuts, shaved Parmesan, and a little extra parsley. Serve right away while the chicken is warm.
Tips For Success
- Marinate the chicken. Even just 30 minutes in the balsamic marinade makes a big difference in flavor. I recommend marinating the chicken for at least 1-2 hours.
- Pound the chicken evenly. Flattening the chicken breasts ensures they cook evenly, so the thinner parts don’t dry out before the thicker parts are done. It also helps the chicken stay juicy and makes slicing easier.
- Preheat the grill. Make sure the grill or grill pan is hot before adding the chicken. A very hot surface gives a nice sear, locks in juices, and creates those beautiful grill marks.
- Keep the apples from turning brown. Toss and soak the sliced apples in a little salt water for a minute or two before adding them to the salad. This will prevent them from turning brown.
- Dress just before serving. Pour the dressing over the salad right before you’re ready to eat. This keeps the lettuce crisp instead of soggy, and ensures every bite stays fresh.
Frequently Asked Questions
I recommend marinating the chicken for at least 1-2 hours to let the flavors soak in. You can leave it in the fridge for up to 8 hours, but don’t go beyond that. Any longer and the acidity in the balsamic can start to break down the meat, making it mushy.
No worries! You can use a grill pan, cast-iron skillet, or even bake the chicken in the oven.
Yes! Simply omit the chicken and consider adding extra toasted nuts, chickpeas or quinoa for protein.
If you don’t have radicchio or endive, you can swap in other crisp greens like romaine, butter lettuce, baby spinach, kale, or even arugula.
Yes! You can prepare the dressing several days in advance. Store it in the fridge and give it a good whisk or shake before using.
How To Store The Salad
To keep the Balsamic Grilled Chicken Salad fresh, store each component separately in airtight containers. Assemble everything just before serving for the best flavor and texture. Once the salad is tossed with the dressing, it’s best enjoyed the same day, as the greens can start to wilt and the apples may brown.
More Delicious Chicken Salad Recipes To Try
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Balsamic Grilled Chicken Salad
Ingredients
Balsamic Grilled Chicken
- 2 boneless, skinless chicken breast, pounded thin
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp dijon mustard
- 1 tsp fresh rosemary, finely chopped
- 1 clove fresh garlic, minced
- salt and pepper, to taste
Maple-Dijon Dressing
- 1/4 cup plain Greek yogurt
- 3 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- 2 tbsp pure maple syrup
- 1/2 shallot, grated or finely minced
- salt and pepper to taste
Radicchio and Endive Salad
- 1 head radicchio, leaves separated and cut into bite-size pieces
- 2 heads endive, cut into bite size-pieces
- 1 pomegranate, seeded
- 1 Honeycrisp apples, cored and sliced thin
- 2 tbsp Italian parsley, finely chopped
- 1/4 cup walnut halves or pieces, toasted
- shaved parmesan cheese, for garnish
- salt and pepper, to taste