Cockpit Salad with Grilled Chicken and Balsamic
A vibrant medley of mixed greens, cherry tomatoes, and red onion topped with grilled chicken and a tangy balsamic dressing, arranged like a flight plan. This american-inspired salads ready in about 27 minutes pairs olive oil, balsamic vinegar, Dijon mustard into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 329 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (6 oz each) boneless skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1/4 cup extra-virgin olive oil
- 2 cups mixed greens
- 1/2 cup (halved) cherry tomatoes
- 1/4 cup (thinly sliced) red onion
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Season the 4 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Add the chicken and cook for 6-7 minutes per side until golden and cooked through (internal temperature 165°F).
- Step 3: While the chicken cooks, whisk together 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, and 1/4 cup extra-virgin olive oil to make a dressing.
- Step 4: Slice the cooked chicken and arrange on top of 2 cups mixed greens. Top with 1/2 cup cherry tomatoes (halved) and 1/4 cup red onion (thinly sliced). Drizzle with the dressing and toss gently.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cockpit Salad with Grilled Chicken and Balsamic take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cockpit Salad with Grilled Chicken and Balsamic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Cockpit Salad with Grilled Chicken and Balsamic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cockpit Salad with Grilled Chicken and Balsamic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cockpit Salad with Grilled Chicken and Balsamic?
American salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I've tried many salads recipes and this is hands down the best.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
