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Sugar-Grilled Balsamic Chicken With Mediterranean Salad
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Sugar-Grilled Balsamic Chicken With Mediterranean Salad
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This salad takes summer to a whole new level. Instead of doing your usual grilled chicken for dinner, whip up this easy marinade and tasty Mediterranean salad to spice up your weeknight!

Prep time
Bake/Cook time
Plan for

Marinade 30 minutes to overnight

4 servings
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Sugar-Grilled Balsamic Chicken With Mediterranean Salad
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Plan For

Marinade 30 minutes to overnight

Yield :
4 servings


  • 4 (8 ounces) skinless boneless chicken breasts
  • 1/2 cup sugared balsamic dressing for marinade (recipe follows)

Sugared Balsamic Dressing

  • 2 tablespoons fresh lemon juice, plus 1 teaspoon zest
  • 4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1/4 cup balsamic vinegar
  • 1 tablespoon finely minced rosemary
  • 2 teaspoons dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 fresh garlic cloves, grated on a micro-plane
  • 1/2 cup extra virgin olive oil


  • 1 cup cherry tomatoes, halved
  • 4 cups baby arugula
  • 1/4 cup thin sliced red onion
  • 1/4 cup crumbled feta cheese
  • 4 marinated artichoke hearts, sliced into fans


  1. If your chicken breasts are on the thick side, cut them horizontally, stopping 1/2 in from edge. Open them and pound them to about 1-inch thick.
  2. Season chicken with salt and pepper.
  3. Make dressing by mixing the lemon juice, zest, sugar, balsamic vinegar, rosemary, salt, pepper, and garlic. Whisk in the olive oil.
  4. Pour 1/2 cup of dressing into a bag, add chicken and marinate at least 30 minutes or overnight.
  5. Place 1/4 cup of remaining dressing in a small bowl.
  6. When ready to cook, remove chicken from the marinade. Grill chicken until browned on both sides, about 3 minutes per side. Brush with 1-2 tablespoons of dressing and cook 2-3 minutes more. Add dressing to other side. Cook until internal temperature is 160°F and the juices run clear when pierced.  Remove chicken and keep warm.
  7. In a large bowl, gently mix tomatoes, arugula, onion and feta with the remaining dressing and toss together.
  8. Place one chicken breast on each plate.
  9. Divide the dressed salad, placing onto the chicken and top each with artichokes.


This is simple--make it ahead!—quick and elegant. The flattened chicken cooks quickly and stays tender and the sweet and sour dressing tastes great with the peppery arugula. The double-duty dressing is used as marinade and salad dressing. Including sugar in the dressing tastes great and helps the chicken brown beautifully!

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