Inspired by a beloved dish from an Italian restaurant I used to frequent in Bucharest, this Italian chicken salad is fresh, nourishing, and full of simple Mediterranean flavors. It’s loaded with crisp greens, mushrooms, olives, and creamy Fontina cheese, all tied together with a light balsamic vinaigrette. A healthy, satisfying meal that brings a touch of classic Italian simplicity to your table.
Insalata di Pollo — A Favorite From Years Ago
This Italian Chicken Salad is inspired by one of my favorite dishes from a beloved Italian restaurant I used to frequent in Bucharest, many years ago. My friends and I ordered Insalata di Pollo every time — a simple but unforgettable mix of tender chicken, crisp greens, Italian cheese, and a creamy-yet-light dressing that gave the whole salad its magic.
When I set out to recreate it years later, I couldn’t quite remember what made that dressing so special. So I asked my Italian friend Patrizia what an Italian would do, and her answer was beautifully straightforward: extra-virgin olive oil and balsamic vinegar. It was the perfect reminder that Italian food shines when you keep things simple.
The original salad featured tomatoes and focaccia, but this lectin-free version stands strong without them — the balsamic brings all the acidity and sweetness you need. If you’ve reintroduced tomatoes, feel free to add peeled and deseeded organic ones, and if you have a compliant focaccia on hand, enjoy it on the side. Otherwise, this salad is complete exactly as it is: fresh, flavorful, and wonderfully nostalgic.
How to Make Italian Chicken Salad with Balsamic Vinaigrette
Cook the chicken: Generously salt the chicken breasts and cook them in a frying pan with plenty of extra-virgin olive oil over medium heat. Season with freshly ground pepper and oregano, cover the pan, and cook for about 10 minutes on the first side. Flip, cover again, and cook for another 10 minutes or until the chicken is cooked through but still moist. (If you already have cooked chicken on hand, feel free to use that instead.)
Prepare the salad base: While the chicken cooks, chop the washed and dried lettuce and place it in a large mixing bowl.
Make the vinaigrette: In a small bowl, whisk together the Dijon mustard and balsamic vinegar. Slowly drizzle in the olive oil while whisking, until the dressing becomes creamy. Season with a little salt, pepper, and oregano. You can adjust the seasoning later once everything is combined.
Assemble the salad: When the chicken is ready, cut it into cubes and let it cool completely. Add the chicken to the bowl with the lettuce, along with the olives, sliced mushrooms, and cubed Fontina cheese.
Dress and serve: Pour the vinaigrette over the salad, toss well to coat, divide between two bowls, and serve.
More Chicken Salad Recipes
If you like this Italian balsamic chicken salad, you should also check out the below recipes:
- Easy Turkey or Chicken Salad with Homemade Egg-Free Mayonnaise
- Tarragon Chicken Salad with Cranberries and Avocado Mayonnaise
- Chicken and Tahini Salad with Chickpeas and Asparagus
- Sea Vegetables Chicken Salad with Miracle Noodles
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Italian Chicken Salad with Balsamic Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2
Description
Inspired by a beloved dish from an Italian restaurant I used to frequent in Bucharest, this Italian chicken salad is fresh, nourishing, and full of simple Mediterranean flavors. It’s loaded with crisp greens, mushrooms, olives, and creamy Fontina cheese, all tied together with a light balsamic vinaigrette. A healthy, satisfying meal that brings a touch of classic Italian simplicity to your table.
Ingredients
- 1 romaine lettuce, washed and dried
- 1 Boston lettuce, washed and dried
- 2 pasture-raised chicken breasts (4oz each)
- about 1/2 cup pitted, black olives, preferably Italian
- about 4 medium button or crimini mushrooms, sliced with a mandolin
- about 1/4 cup of Italian Fontina cheese, cut into small cubes
- 4 tablespoons extra virgin olive oil for the dressing plus more for cooking the chicken
- 1 tablespoon aged balsamic vinegar (preferably Modena)
- 1 teaspoon Dijon mustard
- salt and pepper to taste (for both chicken and dressing)
- dry oregano (for both chicken and dressing)
Instructions
- Cook the chicken: Generously salt the chicken breasts and cook them in a frying pan with plenty of extra-virgin olive oil over medium heat. Season with freshly ground pepper and oregano, cover the pan, and cook for about 10 minutes on the first side. Flip, cover again, and cook for another 10 minutes or until the chicken is cooked through but still moist. (If you already have cooked chicken on hand, feel free to use that instead.)
- Prepare the salad base: While the chicken cooks, chop the washed and dried lettuce and place it in a large mixing bowl.
- Make the vinaigrette: In a small bowl, whisk together the Dijon mustard and balsamic vinegar. Slowly drizzle in the olive oil while whisking, until the dressing becomes creamy. Season with a little salt, pepper, and oregano. You can adjust the seasoning later once everything is combined.
- Assemble the salad: When the chicken is ready, cut it into cubes and let it cool completely. Add the chicken to the bowl with the lettuce, along with the olives, sliced mushrooms, and cubed Fontina cheese.
- Dress and serve: Pour the vinaigrette over the salad, toss well to coat, divide between two bowls, and serve.
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