Welcome to Kelly’s Kitchen! No matter what time of year, but especially in the warmer months, we love chicken salad. I like to make a big batch and have it in the fridge for a few days for an easy, quick lunch or snack. While Alex likes to make a sandwich, I prefer to spread it on crackers. Every batch I make is a little different depending on what’s in the fridge. This recipe is perfect for picnic season. We have balsamic marinated roasted chicken, a balsamic dressing, along with crunchy veggies and fresh herbs. Let’s get right to it: Easy Balsamic Chicken Salad.
Easy Balsamic Chicken Salad Ingredients
Balsamic Marinated Chicken
- 1/4 cup Olive Oil
- 3 tbsp. Balsamic glaze, store-bought
- 1 tbsp. Tomato Paste
- 1 tsp. Honey
- Juice of 1 Lemon
- 5 Large Garlic Cloves, pressed or minced
- 1 tbsp. Fresh Thyme
- 1 tsp. Dried Oregano
- 1/2 tsp. Smoked Paprika
- 6-8 Boneless, Skinless Chicken Thighs
Creamy Balsamic Dressing
- 3/4 cup Mayonnaise
- 1 tbsp. Dijon Mustard
- 3 tbsp. Balsamic Vinegar
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 1-2 tsp. Italian Seasoning
Balsamic Chicken Salad
- Baked and cooled Balsamic Chicken Thighs, diced
- 5 Ribs Celery, diced (including leafy parts)
- 1/2 Red Onion, diced
- 1/4 cup Sliced Pepperoncini Peppers
- 1 tbsp. Chopped Fresh Tarragon
- 1 tbsp. Chopped Fresh Dill
How to Prepare Easy Balsamic Chicken Salad
Step 1 + 2: Marinate & Bake the Chicken
Place the chicken thighs in a gallon-size zipper lock bag. In a large measuring cup, combine olive oil, balsamic glaze, tomato paste, honey, lemon juice, minced or pressed garlic, fresh thyme, dried oregano, and smoked paprika. Whisk these ingredients together to get an emulsified marinade. Then pour the marinade into the bag with the chicken. Carefully squeeze the air out of the bag and seal the bag. Let this sit on the counter to marinate for an hour, or put it in the fridge if you’re planning a longer marinate.
Bake the chicken on a sheet tray in a 400-degree oven for 20-25 minutes, until the internal temperature of the thighs reaches 170 degrees.
Step 3: Creamy Balsamic Dressing
Whisk all dressing ingredients together, set aside.
Step 4: Balsamic Chicken Salad
In a large bowl, combine the onion, celery, chicken, and pepperoncini peppers.
Step 5
Pour dressing over salad and mix well to thoroughly coat salad ingredients in dressing. Add chopped fresh herbs and mix until combined.
Step 6
Cover and refrigerate for 30 minutes before serving.
This Easy Balsamic Chicken Salad is so easy! It’s tangy and refreshing. There are so many varieties of chicken salad out there, I am happy to add a new one to my go-to list. I love the creativity that making chicken salad offers: different veggies add new flavor and texture combinations, fresh herbs enhance the flavors to give even more combinations. The dressing can be whatever you like – a vinaigrette or mayo-based – enhance that mayo with flavored vinegar or lemon to give it extra zing.
Sky’s the limit with Chicken Salad! I hope today’s post has given you some Easy Chicken Salad inspiration! Mix it up with what you like and let me know how it goes for you! If you’re looking for more picnic inspiration, check out: Al Fresco Afternoons. Take care and be well, friends! xo Kelly
Key Equipment
Easy Balsamic Chicken Salad
Ingredients:
Balsamic Marinated Chicken
- 1/4 cup Olive Oil
- 3 tbsp. Balsamic glaze store-bought
- 1 tbsp. Tomato Paste
- 1 tsp. Honey
- Juice of 1 Lemon
- 5 Large Garlic Cloves pressed or minced
- 1 tbsp. Fresh Thyme
- 1 tsp. Dried Oregano
- 1/2 tsp. Smoked Paprika
- 6-8 Boneless Skinless Chicken Thighs
Creamy Balsamic Dressing
- 3/4 cup Mayonnaise
- 1 tbsp. Dijon Mustard
- 3 tbsp. Balsamic Vinegar
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Kosher Salt
- 1/4 tsp. Black Pepper
- 1-2 tsp. Italian Seasoning
Balsamic Chicken Salad
- Baked and cooled Balsamic Chicken Thighs diced
- 5 Ribs Celery diced (including leafy parts)
- 1/2 Red Onion diced
- 1/4 cup Sliced Pepperoncini Peppers
- 1 tbsp. Chopped Fresh Tarragon
- 1 tbsp. Chopped Fresh Dill
Instructions:
Balsamic Marinade
- Place the chicken thighs in a gallon-size zipper lock bag. In a large measuring cup, combine olive oil, balsamic glaze, tomato paste, honey, lemon juice, minced or pressed garlic, fresh thyme, dried oregano, and smoked paprika. Whisk these ingredients together to get an emulsified marinade. Then pour the marinade into the bag with the chicken. Carefully squeeze the air out of the bag and seal the bag. Let this sit on the counter to marinate for an hour, or put it in the fridge if you’re planning a longer marinate.
- Bake the chicken on a sheet tray in a 400-degree oven for 20-25 minutes, until the internal temperature of the thighs reaches 170 degrees.
Creamy Balsamic Dressing
- Whisk all dressing ingredients together, set aside.
Balsamic Chicken Salad
- In a large bowl, combine the onion, celery, chicken, and pepperoncini peppers.
- Pour dressing over salad and mix well to thoroughly coat salad ingredients in dressing. Add chopped fresh herbs and mix until combined.
- Cover and refrigerate for 30 minutes before serving.
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