Imagine a dish that combines the tangy richness of balsamic-marinated chicken with the sweet burst of fresh cherries and the nutty crunch of toasted pine nuts. This Grilled Balsamic Chicken with Toasted Pine Nut and Cherry Salad isn't just a meal—it's a culinary adventure that transforms ordinary ingredients into an extraordinary dining experience. Perfect for those looking to elevate their summer cooking game, this recipe promises to impress both family and guests with its sophisticated flavors and stunning presentation.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup balsamic vinegar
- 2 cups mixed salad greens
- 1 cup cherries, pitted and halved
- 1/2 cup toasted pine nuts
- 1/4 cup feta cheese, crumbled
- Salt and pepper to taste
- Olive oil for grilling
Instructions
- Begin by preparing the chicken breasts. Pat them dry with paper towels and season both sides generously with salt and pepper.
- In a shallow dish, combine the balsamic vinegar and a drizzle of olive oil. Add the seasoned chicken breasts to the dish, ensuring they are well coated in the marinade. Allow the chicken to marinate for at least 15 minutes while you prepare the salad.
- While the chicken marinates, prepare the salad. In a large mixing bowl, combine the mixed salad greens, halved cherries, toasted pine nuts, and crumbled feta cheese. Toss gently to combine.
- After the chicken has marinated, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Once the grill is hot, remove the chicken from the marinade, allowing any excess liquid to drip off. Place the chicken breasts on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
- While the chicken is grilling, prepare a simple vinaigrette by whisking together 2 tablespoons of olive oil with 1 tablespoon of balsamic vinegar in a small bowl. Season with salt and pepper to taste.
- Once the chicken is cooked, remove it from the grill and let it rest for 5 minutes before slicing. This helps retain the juices for a more flavorful chicken.
- To serve, divide the salad among four plates. Slice the grilled chicken and place it on top of the salad. Drizzle with the prepared vinaigrette and garnish with additional feta cheese if desired.
- Enjoy your Grilled Balsamic Chicken with Toasted Pine Nut and Cherry Salad!
Tips
- Marinate for Maximum Flavor: Allow chicken to marinate for at least 15-30 minutes to ensure deep, rich balsamic flavor penetration.
- Temperature is Key: Use a meat thermometer to ensure chicken reaches 165°F, guaranteeing both safety and juiciness.
- Resting Matters: Always let grilled chicken rest for 5 minutes after cooking to lock in those delicious juices.
- Pine Nut Pro Tip: Toast pine nuts carefully—they burn quickly! Watch them constantly and stir frequently.
- Vinaigrette Hack: Make extra vinaigrette and store in the refrigerator for quick salad dressings throughout the week.
- Grill Maintenance: Clean and oil your grill grates before cooking to prevent sticking and achieve beautiful grill marks.
- Ingredient Swap: Feel free to substitute cherries with other seasonal fruits like peaches or nectarines for variety.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 35g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 110mg
