Green salad topped with chicken is a classic healthy meal, but it can be a little boring. Not this version! With juicy grapes, pistachios for texture and satiety, and a drizzle of tangy balsamic reduction, this is one salad worth making again and again. 
Skill Level: Beginner. Serving Size: composed salad.
Course Salad
Total Time 1 hour
Servings 4
Calories 440kcal



  • 1 lb. boneless skinless chicken breasts, cubed into bite-sized pieces
  • 2 cups broccoli, chopped
  • 1 cup fennel bulb, chopped
  • 4 cups arugula
  • 1/3 cup grapes, halved
  • 1/2 cup pistachios
  • 2 T. olive oil
  • 4 T. avocado oil, separated
  • Sea salt and pepper

Balsamic Reduction (will have leftovers)

  • 2 cup balsamic vinegar
  • 3 sprigs fresh thyme
  • 2 bay leaves



  • Preheat oven to 375 F.
  • In a large bowl, mix fennel and broccoli with avocado oil and sea salt.
  • Place on a baking sheet and roast for 25-30 minutes.
  • In a large skillet, over medium heat, add 2 T. avocado oil.
  • Add chicken (season with salt and pepper if desired) and cook through, 5-7 minutes. Cool for 10-15 minutes to the side.
  • In a large bowl, mix cooked chicken with the arugula, pistachios, and grapes. Evenly distribute mixture into salad bowls or plates.
  • Add roasted vegetables on top and drizzle with herbed balsamic vinegar and olive oil. Sprinkle with sea salt and pepper if desired.

Balsamic Reduction

  • Boil over medium heat for about 30 minutes, until thick. Once it's ready, the reduction should stick to a utensil. 
  • Refrigerate for 30 minutes prior to serving.
  • Drizzle sparingly over a dish.


Nutrition Information: This salad is rich in vitamins K and E. It provides necessary protein for rebuilding and repairing muscular breakdown. Gluten-free, dairy free.
Calories: 440, Fat: 29g, Protein: 32g, Carbohydrates: 15g, Fiber: 5g, Added Sugar: 0g, Sodium: 300mg