Easy Balsamic Chicken Salad

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Dinner, Main Course, Lunch, Snack American
By Kelly Djalali Serves: 4-6
Prep Time: 20 Minutes Cooking Time: 20 Minutes Total Time: ~40 Minutes

A comfort food perfect for the warmer months, Easy Balsamic Chicken Salad is tangy and rich with plenty of crunch and fresh herby flavor.


  • Balsamic Marinated Chicken
  • 1/4 cup Olive Oil
  • 3 tbsp. Balsamic glaze, store-bought
  • 1 tbsp. Tomato Paste
  • 1 tsp. Honey
  • Juice of 1 Lemon
  • 5 Large Garlic Cloves, pressed or minced
  • 1 tbsp. Fresh Thyme
  • 1 tsp. Dried Oregano
  • 1/2 tsp. Smoked Paprika
  • 6-8 Boneless, Skinless Chicken Thighs
  • Creamy Balsamic Dressing
  • 3/4 cup Mayonnaise
  • 1 tbsp. Dijon Mustard
  • 3 tbsp. Balsamic Vinegar
  • 1/4 tsp. Onion Powder
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Kosher Salt
  • 1/4 tsp. Black Pepper
  • 1-2 tsp. Italian Seasoning
  • Balsamic Chicken Salad
  • Baked and cooled Balsamic Chicken Thighs, diced
  • 5 Ribs Celery, diced (including leafy parts)
  • 1/2 Red Onion, diced
  • 1/4 cup Sliced Pepperoncini Peppers
  • 1 tbsp. Chopped Fresh Tarragon
  • 1 tbsp. Chopped Fresh Dill


Balsamic Marinade


Place the chicken thighs in a gallon-size zipper lock bag.


In a large measuring cup combine olive oil, balsamic glaze, tomato paste, honey, lemon juice, minced or pressed garlic, fresh thyme, dried oregano and smoked paprika. Whisk these ingredients together to get an emulsified marinade. Then pour the marinade into the bag with the chicken. Carefully squeeze the air out of the bag and seal the bag. Let this sit on the counter to marinate for an hour, or put it in the fridge if you're planning a longer marinate.


Bake the chicken on a sheet tray in a 400 degree oven for 20-25 minutes, until the internal temperature of the thighs reaches 170 degrees.

Creamy Balsamic Dressing


Whisk all dressing ingredients together, set aside.

Balsamic Chicken Salad


In a large bowl combine the onion, celery, chicken and pepperonicini peppers.


Pour dressing over salad and mix well to thoroughly coat salad ingredients in dressing.


Add chopped fresh herbs and mix until combined.


Cover and refrigerate for 30 minutes before serving.