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Grilled Paleo Balsamic Chicken with fruity salad and creamy dairy free strawberry vinaigrette

Paleo Balsamic Chicken Salad with Creamy Dairy Free Strawberry Vinaigrette

My Paleo Balsamic Chicken Salad is made with skinless chicken thighs marinated in balsamic vinegar, garlic, Dijon mustard and cooked to perfection on the grill before being served over a bed of lettuce with delicious Summer fruits and topped with a Creamy Dairy Free Strawberry Vinaigrette!

Course Main Course
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 848 kcal
Author Sheena Strain

Ingredients

Salad

  • 6 boneless skinless chicken thighs Marinated, see marinade for details
  • 1 cup romaine lettuce
  • 1 cup mixed salad leaves
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1 cup strawberries, sliced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup toasted almonds - optional

Marinade

Salad Dressing

Instructions

  1. Mix the marinade ingredients together and add the chicken thighs, mix well, cover, and refrigerate for 1 hour.

  2. To make the salad dressing add the strawberries, mayonnaise, apple cider vinegar, garlic, dijon mustard, and honey to a blender and blend until smooth.

  3. See below for cooking instructions.

GAS GRILL INSTRUCTIONS

  1. Turn all the burners on your gas grill to low and close the lid to allow it to heat up, about 5-10 minutes.

  2. Brush the grate with a little oil, then Place the chicken thighs on the grill with the side that previously had the skin on down first. Make sure the thigh pieces are fully opened and flattened out on the grill. 

  3. Cook on each side for about 5-10 minutes or until chicken is fully cooked. 

CAST IRON GRILL PAN INSTRUCTIONS

  1. Turn the pan onto high heat for a few minutes, then turn it back to a medium heat, brush it with a little oil.

  2. Add the chicken pieces to the grill pan with the side that previously had the skin on, down first. Do not crowd the pan, and make sure the thigh pieces are flattened out.

  3. Cook for 5-6 minutes then turn the chicken pieces over and rotate the pieces as needed until the thickest part of the chicken is fully cooked.

  4. While the chicken is cooking you can prepare the salad bowls. Arrange the romaine and salad leaves in the bottom of the bowls, then top with the fruit and tomatoes. 

  5. Slice the cooked chicken and add to the salad bowls and serve with the salad dressing on the side, or pour over and toss the salad if you prefer.

  6. Finally, top with sliced almonds (optional)

Nutrition Facts
Paleo Balsamic Chicken Salad with Creamy Dairy Free Strawberry Vinaigrette
Amount Per Serving
Calories 848 Calories from Fat 567
% Daily Value*
Fat 63g97%
Saturated Fat 10g63%
Cholesterol 184mg61%
Sodium 912mg40%
Potassium 759mg22%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 26g29%
Protein 35g70%
Vitamin A 1345IU27%
Vitamin C 55.2mg67%
Calcium 62mg6%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.