This Grilled Balsamic Chicken Arugula Salad is low-carb with a balsamic dressing that doubles as a marinade – it’s ready in just 30 minutes!
STEP 1 Preheat oven to 450 F. Toss sweet potatoes with olive oil and a little bit of salt and pepper, then roast in the oven for 20 minutes.
STEP 2 Preheat BBQ to med-high. Cut chicken breasts in half lengthwise, then season with salt and pepper. Add chicken and grill for 12-15 minutes, flipping halfway through.
STEP 3 Meanwhile, prepare veggies, slice bocconcini cheese balls in half and mix together ingredients for balsamic dressing.
STEP 4 Remove chicken from heat and let cool, then thinly slice for salad.
STEP 5 Arrange veggies, including roasted sweet potatoes, distributing evenly among four pasta bowls. Drizzle dressing overtop, then serve and enjoy!
Storing Your Salad You can store this salad in mason jars in the fridge for up to 5 days (make sure to follow the layering instructions). When you're ready to enjoy your salad, move your ingredients from the mason jar into a bowl and enjoy!