Balsamic Grilled Chicken with Tomato Feta Salsa
To avoid wasting ingredients, I recommend using 1/3 cup of the vinaigrette per pound of chicken. This will be sufficient to coat the chicken, and you will not be left with an excessive amount to pour down the drain at the end. I have found this to be a good rule of thumb when marinating any meat for grilling or baking.


  • 4-6 boneless chicken breast halves
  • 1/3 cup balsamic vinaigrette per pound of chicken (recipe follows or use your favorite store bought)
  • 1 cup seeded and chopped tomatoes
  • 1/3 cup crumbled feta cheese
  • 2 tablespoons fresh basil leaves, thinly sliced
  • Freshly ground black pepper to taste
  • Additional balsamic vinaigrette for serving and basil leaves for garnish, optional


  1. Place chicken in a large, resealable plastic bag. Pour the vinaigrette over it, seal, and marinate in the refrigerator for at least 4 hours or overnight if possible. I like to flip the bag a few times to distribute the marinade.
  2. When ready to eat, prepare the grill. Gently mix the tomato, feta, basil, and a few grinds of fresh pepper in a medium bowl. Allow to sit at room temperature until the chicken is ready.
  3. Remove the chicken from the marinade, discarding the remaining marinade, and cook the chicken over medium heat for 7-8 minutes per side, depending on thickness, or until the chicken is just cooked through. Remove from the heat and allow chicken to rest for 5 minutes. If you do not wish to discard the leftover marinade, be sure to simmer it for a few minutes on the stovetop before serving alongside the chicken.
  4. Conversely, coat a large skillet with oil, and place over medium to medium-high heat. Sauté the chicken breast halves for 5 minutes each side, or until the meat is no longer pink in the center.
  5. Arrange the chicken on a serving platter or individual plates. Spoon the tomato/feta mixture over top of each piece. Drizzle a little balsamic vinegar over the chicken and garnish with extra basil, if desired. Serve and enjoy!


  • Although it is not necessary, pounding the chicken breasts to an even thickness will allow them to cook more quickly and evenly. For added ease, any butcher will do this for you. Likewise, boneless, skin-on chicken is a terrific option if available. The skin will form a protective layer, keeping the chicken extra moist and juicy while cooking. To reduce extra fat and calories, simply remove the skin before eating.
  • As an option to the salsa, feel free to layer sliced tomatoes, basil, and feta—or the more traditional mozzarella cheese—on a platter, drizzling with the vinaigrette and serving alongside the marinated and grilled chicken. When using feta cheese, either in the salsa or salad, pitted Kalamata olives are a flavorful extra that enhance the Greek theme.

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