5Perdue 9446 Walnutbalsamicglazedchickengrilledvegetablesalad 52

Walnut Balsamic Glazed Chicken and Grilled Vegetable Salad

Servings: 4



  • 1 c. balsamic vinegar
  • 1 c. olive oil
  • ¼ c. honey
  • 1 tsp. dijon mustard
  • 1 tsp. salt


  • 4 PERDUE® HARVESTLAND® No Antibiotics Ever, 6 oz., Single Lobe, Boneless, Skinless Chicken Breast Filets, Small Bird, Marinated IF, 56541
  • 2 medium zucchini — sliced in thick rounds
  • 2 medium red bell pepper — sliced
  • 2 c. mushrooms — sliced in half
  • 8 c. mesclun greens
  • 1 c. toasted walnut pieces


Instructions for Dressing

Blend all ingredients with an immersion blender. Set aside.

Instructions for Salad

  1. Mix chicken in a bowl with 2 tablespoons of dressing. Cover and refrigerate for 1 hour.
  2. Combine zucchini, red bell pepper and mushrooms into a bowl with 2 tablespoons of dressing.
  3. Cook the dressed vegetables on a preheated grill until fully cooked. Remove and set aside.
  4. Remove chicken from marinade and place on the grill. Cook until it reaches an internal temperature of 165°F. Remove from the grill and allow to cool to room temperature.
  5. In a large bowl, add mesclun greens, toasted walnuts, grilled vegetables and toss with 2-4 tablespoons of dressing. Transfer onto serving dish.
  6. Slice the cooled chicken on a bias and place on top of the salad. Serve.