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Balsamic California Chicken Salad

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Course Main Dish, Salads
Cuisine Paleo
Servings 4 servings


Balsamic Vinaigrette

  • 1/3 cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons raw honey
  • 2 cloves garlic pressed
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt


  • 4 boneless skinless chicken breast halves
  • 1 tablespoon coconut oil melted
  • sea salt and freshly ground black pepper to taste
  • 1 teaspoon garlic powder
  • 4 cups mixed salad greens
  • 2 cups squash blossoms stems removed
  • 3 Roma tomatoes chopped
  • 1/2 medium red onion chopped
  • 1 avocado peeled, pitted, and diced
  • 1 English cucumber sliced sliced
  • 1 1/2 cups alfalfa sprouts or your favorite sprouts
  • 1/3 cup cooked and chopped bacon


  • Preheat outdoor grill to MEDIUM-HIGH.
  • In a medium bowl, whisk together all ingredients for vinaigrette; blend well then set aside.
  • Brush all sides of chicken with melted coconut oil then evenly season with salt, pepper and garlic powder. Grill for 5 to 7 minutes per side or until juices run clear; remove from grill and set aside to cool.
  • Meanwhile, in a large bowl, toss together remaining salad ingredients (mixed greens through bacon). Chop the cooked chicken and add it to the salad. Drizzle vinaigrette over the top and enjoy!
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