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Summer Grilled Chicken Chopped Salad in large white bowl

Summer Grilled Chicken Chopped Salad with White Balsamic Dressing

This fresh, summer salad was inspired by a trip to the Mirage Hotel in Las Vegas. The textures, flavors and light dressing make it perfect for the heat. As are portions in 'Vegas', this is a large personal salad or four smaller side salads. The dressing makes more than needed for this recipe leaving you with extra for other salads!
Course Salad
Cuisine American
Keyword grilled chicken chopped salad, white balsamic vinaigrette
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 side salads or 1-Vegas-large personal salad
Calories 532kcal
Author Toni Dash


Ingredients for the Chopped Salad:

  • 2 cups Romaine Lettuce Hearts , chopped
  • ½ cup fresh Tomatoes , chopped
  • ½ cup Cucumber , peeled and chopped
  • ¾ cup grilled or rotisserie Chicken , chilled and chopped
  • ½ cup Focaccia Croutons*
  • ¼ cup Feta Cheese , crumbled

Ingredients for the White Balsamic Dressing:

  • ½ cup White Balsamic Vinegar
  • ¼ cup Honey
  • 1 ½ tsp Dijon Mustard
  • ½ tsp Shallots , finely diced
  • ½ tsp fresh Garlic , finely minced
  • 1/16 teaspoon Kosher Salt
  • 1/16 teaspoon ground White Pepper
  • ¾ cup Extra Virgin Olive Oil


  • To make salad:combine lettuce, tomatoes, cucumber, chicken, croutons and feta cheese in a large dining bowl. Toss to fully combine.
  • To make White Balsamic Dressing:Combine all dressing ingredients into a jar with a sealed lid. Shake vigorously for 1-2 minutes until all ingredients are fully incorporated. If the honey settles, stir with a spoon, then seal jar and shake vigorously again.
  • Drizzle desired amount of dressing onto salad (there will be a surplus to use on future salads).


*Croutons may be purchased or homemade. To make gluten-free croutons place 2-3 sliced of seed bread directly underneath the broiler element heated to high. Watch carefully and turn as soon as the top side is golden brown. Remove when the opposite side is golden brown. Watch constantly as they can burn quickly. When cool enough to handle, cut into cubes the size of the other chopped ingredients and add to the salad per the measurement amount.


Calories: 532kcal | Carbohydrates: 25g | Protein: 6g | Fat: 45g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 189mg | Potassium: 211mg | Fiber: 0g | Sugar: 23g | Vitamin A: 2270IU | Vitamin C: 4.4mg | Calcium: 63mg | Iron: 1.1mg