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A big salad with grilled chicken and balsamic is the low calorie dinner that somehow never gets old. Fresh, tangy, and filling when you pile on enough greens.
Preheat a grill pan or outdoor grill to medium-high heat while you pat the chicken breasts dry with paper towels.
Season the chicken breasts on both sides with half the salt and black pepper, ensuring even coverage.
Grill the chicken breasts for about 5–6 minutes per side, turning once and pressing lightly; grill just until internal temperature reaches 165°F, then transfer to a plate to rest for 5 minutes.
Meanwhile, prepare the salad: Slice the cucumber, halve the cherry tomatoes, slice the red onion thinly, and cut the avocado into wedges.
In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, and the remaining salt and pepper until fully emulsified.
Arrange the salad greens in a large bowl or platter, scatter over the vegetables and avocado, and toss gently.
Slice the rested grilled chicken across the grain into strips; place the chicken over the salad greens.
Drizzle the balsamic vinaigrette evenly over the assembled salad and serve immediately.
