Description
This Easy Tuscan Chicken Salad with Sun-Dried Tomatoes combines tender grilled chicken breasts with vibrant sun-dried tomatoes, crisp mixed greens, tangy feta cheese, and a simple balsamic vinaigrette. Quick to prepare and full of Mediterranean flavors, it’s perfect for a healthy lunch or light dinner.
Ingredients
Scale
Chicken
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
- Salt and pepper to taste
- 1 tsp dried oregano
Salad
- 1 cup oil-packed sun-dried tomatoes, chopped
- 4 cups mixed greens (arugula, spinach, romaine)
- ½ medium red onion, thinly sliced
- ½ cup crumbled feta cheese
Dressing
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Prepare and cook chicken: Preheat a grill or skillet over medium heat. Season the chicken breasts evenly with salt, pepper, and dried oregano. Cook the chicken for 6-7 minutes on each side until the exterior is golden brown and the chicken is fully cooked through. Remove from heat and let the chicken cool slightly, then slice into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar. Season the dressing with salt and pepper to taste, adjusting as needed.
- Assemble the salad base: In a large salad bowl, combine the mixed greens, thinly sliced red onion, crumbled feta cheese, and chopped sun-dried tomatoes. Toss gently to distribute the ingredients evenly.
- Add the chicken and dressing: Add the sliced chicken breast to the salad bowl. Drizzle the prepared balsamic dressing over the salad. Toss gently again to coat all the ingredients evenly with the dressing.
- Serve or store: Serve the Tuscan chicken salad immediately for best freshness and flavor. Alternatively, transfer to an airtight container and refrigerate for up to three days for a quick and healthy meal option.
Notes
- Use oil-packed sun-dried tomatoes for added flavor and moisture; if using dry-packed, rehydrate them in warm water first.
- Grilled chicken adds a smoky flavor, but skillet-cooking works perfectly as well.
- This salad is delicious served slightly chilled or at room temperature.
- For an extra crunch, consider adding toasted pine nuts or sliced almonds.
- Leftovers can be stored in the refrigerator in an airtight container for up to three days.
