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!
Mix the marinade ingredients together and add the chicken thighs, mix well, cover, and refrigerate for 1 hour.
To make the salad dressing add the strawberries, mayonnaise, apple cider vinegar, garlic, dijon mustard, and honey to a blender and blend until smooth.
See below for cooking instructions.
Turn all the burners on your gas grill to low and close the lid to allow it to heat up, about 5-10 minutes.
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.
Cook on each side for about 5-10 minutes or until chicken is fully cooked.
Turn the pan onto high heat for a few minutes, then turn it back to a medium heat, brush it with a little oil.
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.
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.
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.
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.
Finally, top with sliced almonds (optional)