Balsamic Vinaigrette Chicken Salad with Spinach

Name: Balsamic Vinaigrette Chicken Salad with Spinach
Prep time: 20 min
Cook time: 18 min
Total time: 38 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ lbs (680 g) boneless, skinless chicken breasts, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 6 cups (180 g) fresh baby spinach, washed, patted dry; ½ medium (75 g) red onion, thinly sliced; ⅓ cup (75 g) crumbled goat cheese; 3 tbsp (45 ml) balsamic vinegar; ¼ cup (60 ml) extra-virgin olive oil; 1 tbsp (15 g) Dijon mustard; 1 clove (5 g) garlic clove, minced; 1 tsp (7 g) honey; to taste kosher salt; to taste freshly ground black pepper; 1 cup (150 g) cherry tomatoes, halved (optional); ⅓ cup (40 g) candied or toasted walnuts, coarsely chopped (optional)

From the MyKitchenBank Kitchen

A vibrant, protein-rich salad featuring tender chicken breast tossed with peppery fresh spinach, crisp red onion, and creamy goat cheese, all bound together by a silky balsamic vinaigrette. The sweet-tart glaze of aged balsamic balances the earthy greens and savory chicken, making this dish equally satisfying for lunch or a light dinner.

Prep: 20 min
Cook: 18 min
Wait: 10 min
Total: 48 min
Makes: 4 servings (about 2 cups per person)

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Steps

Before you start

Pat chicken breasts dry with paper towels before cooking
Bring chicken to room temperature for 10–15 minutes if refrigerated
Measure all vinaigrette ingredients and whisk together before serving

1
Season and sear chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides generously with kosher salt and freshly ground black pepper.
- Heat 2 tablespoons of extra-virgin olive oil in a 12-inch skillet over medium-high heat until shimmering.
- Add the chicken breasts and sear for 5–6 minutes on the first side without moving them, until golden brown.
- Flip and sear the other side for another 5–6 minutes until a golden crust forms.
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Ready when: External crust is golden brown on both sides
Tip: Don't move the chicken while searing; movement prevents browning and releases the meat from the pan too early.
2
Finish cooking in the panOven 165°F / 75°C
- Reduce heat to medium and continue cooking the chicken in the skillet for 4–6 minutes longer, turning occasionally.
- The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
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Ready when: Internal temperature reaches 165°F (74°C)
Tip: Use an instant-read thermometer for precision; don't rely on appearance alone, as chicken can look cooked outside while remaining undercooked inside.
3
Rest the chicken
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
- This allows the juices to redistribute, keeping the meat moist when you cut it.
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Ready when: Chicken has rested for at least 5 minutes
Tip: Skipping this step results in dry chicken; the rest is just as important as cooking time.
4
Whisk the vinaigrette
- While the chicken rests, combine 3 tablespoons of balsamic vinegar, 1 tablespoon of Dijon mustard, 1 minced garlic clove, and 1 teaspoon of honey in a small bowl.
- Whisk together until the honey dissolves.
- Slowly pour in 0.25 cup of extra-virgin olive oil while whisking constantly to emulsify.
- Season to taste with kosher salt and freshly ground black pepper.
- The vinaigrette should be glossy and slightly thickened.
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Ready when: Vinaigrette is emulsified, glossy, and coats the back of a spoon
Tip: Whisk the oil in slowly; adding it too quickly breaks the emulsion. If it does break, start with a fresh bowl, whisk the balsamic mixture again, then slowly whisk in the broken vinaigrette.
5
Slice the chicken
- Slice the rested chicken breast into 0.5-inch thick strips or bite-sized pieces.
- Discard any juices on the cutting board (or save them to add to the vinaigrette if desired for extra depth).
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Ready when: Chicken is evenly sliced into consistent pieces
Tip: A sharp knife and cutting board make this step faster and safer. Cut against the grain for more tender pieces.
6
Build the salad
- Place 6 cups of washed and dried baby spinach in a large salad bowl.
- Add the sliced chicken, 0.5 medium red onion (thinly sliced), and 0.33 cup of crumbled goat cheese.
- If using optional ingredients, add 1 cup of halved cherry tomatoes and 0.33 cup of chopped candied walnuts.
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Ready when: All ingredients are combined in the bowl
Tip: Keep the spinach separate until just before serving; if you dress it too early, it will wilt and the salad may become soggy.
7
Dress and serve
- Pour the balsamic vinaigrette over the salad and toss gently until all ingredients are evenly coated, about 30 seconds.
- Serve immediately on individual plates or in bowls.
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Ready when: Salad is evenly coated with vinaigrette
Tip: Toss gently to avoid bruising the delicate spinach leaves. If the salad sits for more than 5 minutes before serving, the greens may begin to wilt.

Good to know

Tips

Pat the spinach dry after washing; excess moisture dilutes the vinaigrette and causes the salad to become soggy. A salad spinner works wonderfully here.
For a warm salad, toss the hot or warm sliced chicken with the spinach immediately after cutting; the heat will slightly wilt the greens while keeping them tender and glossy.
If making this salad ahead, keep the components separate and dress it no more than 15 minutes before serving to preserve the texture of the fresh greens.
Taste the vinaigrette on a leaf of spinach before dressing the entire salad; this lets you adjust seasoning to your preference and ensures the balance of sweet, tart, and savory is right for you.

Make ahead

Cooked and sliced chicken can be refrigerated for up to 2 days. The balsamic vinaigrette keeps in a sealed jar in the refrigerator for up to 5 days; shake well before using. Do not assemble the salad more than 15 minutes before serving to keep the spinach from wilting.

Storage & reheating

Store leftover salad (undressed) in an airtight container in the refrigerator for up to 2 days. Leftover dressing keeps separately in a sealed jar in the refrigerator for up to 5 days. If you have dressed leftovers, store them in an airtight container for no more than 1 day; re-toss with a splash of fresh vinaigrette before serving. Do not freeze the salad.

Substitutions

crumbled goat cheese → crumbled feta cheese or shredded Parmesan. Both add a salty, tangy flavor similar to goat cheese. Use the same quantity. Feta is creamier; Parmesan is sharper.
fresh baby spinach → arugula, mixed baby greens, or kale (thinly sliced). Arugula and mixed greens are ready to eat; kale benefits from a light massage with the vinaigrette to soften it. All pair well with the balsamic dressing.
balsamic vinegar → red wine vinegar or sherry vinegar. Red wine and sherry vinegars are tangier and less sweet than balsamic. Use the same quantity, but reduce the honey to 0.5 teaspoon to balance the acidity.
candied or toasted walnuts → toasted pecans, candied pecans, or roasted almonds. Any of these nuts add crunch and richness. Toast raw nuts in a dry skillet over medium heat for 3–4 minutes until fragrant, or use store-bought candied or roasted varieties.