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4.75 from 4 votes

Grilled Balsamic Chicken Arugula Salad {Low-Carb}

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!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 558kcal


  • 1 tbsp olive oil
  • 2 sweet potatoes, chopped
  • 1 lb chicken breasts
  • 4 cups baby arugula
  • 2 plum tomatoes, diced
  • 1 cup matchstick cut carrots
  • 1 small red onion, thinly sliced
  • 1 package Bocconcini cheese

Balsamic dressing

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 1 tbsp dijon mustard
  • 1 tsp salt
  • 1/2 tsp pepper


  • 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.
  • 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.
  • Meanwhile, prepare veggies, slice bocconcini cheese balls in half and mix together ingredients for balsamic dressing.
  • Remove chicken from heat and let cool, then thinly slice for salad. Arrange veggies, including roasted sweet potatoes, distributing evenly among four pasta bowls. Drizzle dressing overtop, then serve and enjoy!


Swap out the arugula for baby spinach or kale.
Meal prep this salad by storing it in mason jars. Layer the balsamic on the bottom followed by the chicken, cheese, sweet potatoes, veggies and arugula on top.
Store any leftovers in the fridge for up to 5 days.
Freeze the chicken raw or cooked for up to 2 months in freezer-safe Ziploc bags or airtight containers.


Calories: 558kcal | Carbohydrates: 51g | Protein: 32g | Fat: 26g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 913mg | Potassium: 1133mg | Fiber: 6g | Sugar: 28g | Vitamin A: 22151IU | Vitamin C: 15mg | Calcium: 192mg | Iron: 2mg