Balsamic glazed chicken piled on top of fresh greens, crispy bacon, creamy feta, and toasted walnuts; this salad epitomizes summer cooking. Its fresh, healthy, and requires hardly any cooking! Best part is the chicken marinade doubles down as the final salad dressing!



  • 200g mixed baby greens
  • ¼ cup cooked bacon (roughly chopped)
  • 1 punnet Grape tomatoes (halved)
  • ½ red onion (thinly sliced)
  • ½ capsicum (thinly sliced)
  • ¼ cup toasted walnut pieces
  • 60g Feta cheese
  • 2 large boneless skinless chicken breasts
  • ¼ cup balsamic vinegar
  • 2 Tbsp honey
  • ½ cup olive oil
  • 1 Tbsp Ground Mustard
  • 2 cloves of garlic (minced)
  • 2 sprigs of rosemary (finely chopped)
  • Salt and pepper to taste.

Serves: 4
Prep time: 15 mins
Cooking time: 1 hour 30 mins



  1. Combine balsamic vinegar, honey, mustard, garlic, salt & pepper, and slowly add olive oil while whisking vigorously.
  2. Set half of the dressing aside and use half to marinate the chicken (30 min – 1 hour).
  3. Bake or pan fry the bacon and set aside to cool before chopping.
  4. In a small sauté pan over medium heat, toast the walnuts until they begin to smell fragrant (1-2 minutes) while stirring frequently.
  5. Grill, roast, or pan fry the marinated chicken breasts until they reach an internal temperature of 74°c, or until the chicken is cooked all the way through.
  6. While the chicken cooks, prep the vegetables and assemble atop the mixed greens in four individual serving bowls.
  7. Top with the sliced cooked chicken breast, crumbled bacon, toasted walnuts, and feta cheese. Serve with the remaining dressing.


Skip to content