Balsamic Glazed Chicken Salad with Roasted Cherry Tomatoes

Name: Balsamic Glazed Chicken Salad with Roasted Cherry Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 16 oz (450 g) Boneless, skinless chicken breasts, 2 breasts (8 oz each), patted dry with paper towels; ½ tsp (3 g) Kosher salt, for seasoning the chicken; ¼ tsp (½ g) Freshly ground black pepper, to taste; 2 clove (6 g) Garlic cloves, minced; ½ tsp (1½ g) Dried oregano; 2 tbsp (30 ml) Extra-virgin olive oil, for coating; 1½ cup (225 g) Fresh cherry tomatoes, halved lengthwise; 1 tbsp (15 ml) Extra-virgin olive oil, for coating; pinch Kosher salt, to taste; pinch Freshly ground black pepper, to taste; ¼ cup (60 ml) Aged balsamic vinegar; 1 tbsp (20 g) Honey; 1 tbsp (15 ml) Extra-virgin olive oil; ½ tsp (5 g) Dijon mustard (optional); 5 cup (150 g) Fresh baby spinach, washed and dried, washed, spun dry; ½ cup (50 g) Parmigiano-Reggiano cheese, shaved with a microplane or vegetable peeler; ¼ cup (30 g) Pine nuts, toasted in a dry skillet until fragrant, about 3 minutes (optional); 2 tbsp (10 g) Fresh basil leaves, torn into small pieces (optional)

From the MyKitchenBank Kitchen

Tender roasted chicken and sweet, blistered cherry tomatoes rest on a bed of fresh spinach in this elegant yet simple Italian-inspired salad. A reduced balsamic glaze ties everything together with its concentrated sweet-tart flavor, while creamy Parmesan and optional toasted pine nuts add richness and crunch. Warm and satisfying enough for a complete meal.

Prep: 15 min
Cook: 30 min
Wait: 5 min
Total: 50 min
Makes: Serves 4 as a main course

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Ingredients

4 servings

For the chicken
16 oz (450 g) Boneless, skinless chicken breasts, 2 breasts (8 oz each), patted dry with paper towels
½ tsp (3 g) Kosher salt, for seasoning the chicken
¼ tsp (0.5 g) Freshly ground black pepper, to taste
2 clove (6 g) Garlic cloves, minced
½ tsp (1.5 g) Dried oregano
2 tbsp (30 ml) Extra-virgin olive oil, for coating
For the roasted cherry tomatoes
1½ cup (225 g) Fresh cherry tomatoes, halved lengthwise
1 tbsp (15 ml) Extra-virgin olive oil, for coating
pinch Kosher salt, to taste
pinch Freshly ground black pepper, to taste
For the balsamic glaze
¼ cup (60 ml) Aged balsamic vinegar
1 tbsp (20 g) Honey
1 tbsp (15 ml) Extra-virgin olive oil
½ tsp (5 g) Dijon mustard (optional)
For the salad
5 cup (150 g) Fresh baby spinach, washed and dried, washed, spun dry
½ cup (50 g) Parmigiano-Reggiano cheese, shaved with a microplane or vegetable peeler
¼ cup (30 g) Pine nuts, toasted in a dry skillet until fragrant, about 3 minutes (optional)
2 tbsp (10 g) Fresh basil leaves, torn into small pieces (optional)

Equipment (10)

Large rimmed baking sheet (13×18 inches / 33×46 cm)
Paper towels
Cutting board
Sharp chef's knife
Small saucepan
Instant-read meat thermometer
Small mixing bowl
Large shallow serving bowl or platter
Tongs or spatula
Whisk

Steps

Before you start

Remove chicken from the refrigerator 10 minutes before cooking if possible (this helps even cooking)
Preheat your oven at least 3 minutes before starting the recipe
Have an instant-read meat thermometer ready to check the chicken's internal temperature
Read through the full recipe to understand the timing, as the glaze is made while the chicken roasts

1
Preheat oven and prepare ingredientsOven 425°F / 220°C
- Preheat your oven to 425°F (220°C) and position a rack in the upper-middle area.
- While the oven heats, pat the chicken breasts dry with paper towels, wash and spin-dry the fresh spinach, halve the cherry tomatoes lengthwise, and mince the garlic.
- Measure out all oils, vinegars, and spices and set them near your workspace.
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Ready when: Oven reaches 425°F (indicated by preheat beep or indicator light)
Tip: Patting the chicken very dry helps it brown better and cook evenly.
2
Season chicken breasts
- On a clean cutting board, season both sides of the chicken breasts generously with salt, pepper, minced garlic, and dried oregano.
- Rub the seasoning in gently with your fingers so it adheres well and doesn't fall off during cooking.
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Tip: Season generously—the chicken should taste flavorful on its own. Don't be shy with the salt and pepper.
3
Arrange chicken on baking sheet
- Pour 2 tablespoons (30 ml) of olive oil onto a large rimmed baking sheet (about 13×18 inches / 33×46 cm).
- Place the seasoned chicken breasts on the sheet and turn them over once to coat lightly with oil.
- Arrange them so they're not touching each other—good air circulation ensures even cooking.
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Tip: Use a large baking sheet so the chicken cooks evenly with good air circulation around each piece.
4
Roast chicken and cherry tomatoesOven 425°F / 220°C
- Transfer the prepared baking sheet to the preheated 425°F (220°C) oven on the upper-middle rack.
- Roast the chicken for 10 minutes.
- Meanwhile, prepare the tomatoes: place the halved cherry tomatoes in a small bowl and toss with 1 tablespoon (15 ml) of olive oil, a pinch of salt, and a crack of pepper.
- After 10 minutes, carefully remove the baking sheet from the oven and arrange the seasoned tomato halves cut-side down around the chicken (they'll roast in the pan juices and oil).
- Return the sheet to the oven and continue roasting for 15 more minutes, until the chicken reaches an internal temperature of 165°F (74°C) at its thickest part when checked with an instant-read thermometer.
- The tomato skins should be wrinkled and the edges caramelized and slightly blistered.
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Ready when: Chicken registers 165°F (74°C) internal temperature on an instant-read thermometer; tomato skins are deeply wrinkled and edges are caramelized and blistered
Tip: Use an instant-read meat thermometer—don't rely on color alone, which can be deceiving and lead to over or undercooking.
5
Reduce balsamic glaze
- While the chicken and tomatoes roast (start this around the 5-minute mark), combine ¼ cup (60 ml) balsamic vinegar, 1 tablespoon (20 g) honey, 1 tablespoon (15 ml) olive oil, and ½ teaspoon (5 g) Dijon mustard (if using) in a small saucepan.
- Place over medium heat and bring to a gentle simmer, whisking occasionally.
- Let it bubble gently for 4–5 minutes, stirring occasionally, until it reduces by half and becomes thicker and syrupy.
- The glaze should coat the back of a spoon when you dip and lift it.
- Remove from heat and let cool slightly (it will thicken more as it cools).
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Ready when: Glaze is noticeably thicker and darker; a drop dripped on a plate stays in place rather than running; coats the back of a spoon
Tip: Watch the glaze closely in the final 1–2 minutes—it can go from perfect to overly thick or burned quickly. Remove it from heat when it's still slightly loose; it will thicken more as it cools.
6
Rest and slice the chicken
- Remove the hot baking sheet from the oven (use oven mitts—it's very hot).
- Carefully transfer the roasted chicken breasts to a clean cutting board, leaving the tomatoes on the sheet to keep them warm.
- Let the chicken rest for 5 minutes without cutting into it—this allows the internal juices to redistribute, keeping the meat moist and tender.
- After resting, slice each breast on a slight diagonal into ¼-inch (6 mm) thick strips.
- The meat should still feel warm to the touch and slice cleanly without shredding.
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Ready when: Chicken slices cleanly; interior is opaque throughout with no pink; juices run clear, not pink
Tip: Slicing on a diagonal makes the chicken visually appealing and helps ensure even cooking. Use a sharp knife for clean cuts.
7
Assemble the warm salad
- Place the fresh spinach in a large shallow bowl or on a platter as your base, arranging it loosely so it's not too packed.
- Layer the sliced warm chicken on top of the greens, then add the warm roasted cherry tomatoes (they should still be hot).
- Scatter shaved Parmesan cheese over the chicken and tomatoes.
- Drizzle generously with the warm balsamic glaze.
- Top with toasted pine nuts and torn fresh basil if using.
- Finish with a light pinch of fleur de sel and freshly cracked black pepper.
- Serve immediately while everything is still warm.
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Tip: Serve immediately—this salad is best enjoyed warm. The residual heat from the chicken and tomatoes gently wilts the spinach and activates all the flavors.

Good to know

Tips

Pat the chicken dry before seasoning and oiling—this promotes better browning and a crispy exterior. Moisture is the enemy of browning.
Always use an instant-read meat thermometer to check doneness; relying on color or firmness alone can lead to either undercooked or overdried chicken.
The balsamic glaze is the star of this salad. Don't skip it or rush the reduction—its sweet-tart concentrated flavor ties everything together. Watch closely in the final minutes; it thickens considerably as it cools.
This salad is best served warm—the heat from the chicken and tomatoes gently wilts the spinach and brings out all the flavors. Don't refrigerate before serving or the magic is lost.

Make ahead

The chicken and roasted tomatoes can be made up to 1 day ahead. Cool completely, store in an airtight container in the refrigerator, and reheat gently in a 325°F (160°C) oven for 8–10 minutes before assembling the salad. The balsamic glaze can be made up to 3 days ahead and stored in a jar in the refrigerator; reheat gently over low heat or in a warm water bath before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the chicken and tomatoes gently in a 325°F (160°C) oven for 8–10 minutes. The spinach will be wilted, so this salad is best consumed the same day for optimal freshness. Store the balsamic glaze separately in the refrigerator for up to 3 days; reheat gently over low heat before serving.

Substitutions

Fresh baby spinach, washed and dried → Arugula, mixed greens, or kale. Use the same amount; arugula will have a peppery flavor that complements the balsamic beautifully. Kale holds up well to warm ingredients and can be lightly massaged with a drop of olive oil first.
Aged balsamic vinegar → Aged balsamic vinegar (25+ years). Use only 3 tablespoons of aged balsamic; it's more concentrated and sweeter, so reduce the heat and cooking time to 3 minutes. Taste as you go.
Pine nuts → Toasted walnuts, almonds, or sunflower seeds. Use the same ¼ cup amount. Toast in a dry skillet until fragrant. Walnuts provide an earthy note; sunflower seeds add crunch and work well for a nut-free version.
Parmigiano-Reggiano cheese → Pecorino Romano or aged Asiago. Pecorino is saltier and more assertive; use slightly less (about ⅓ cup). Asiago offers a nuttier flavor and similar texture.