Chicken, Pepper & Tomato Balsamic Salad

The classic tomato-balsamic salad gets an upgrade with the addition of satisfying chicken and crunchy bell peppers. This fresh salad recipe is perfect for lunch or dinner.

chicken pepper tomato salad
Photo: Andrea Mathis, M.A., R.D.N., L.D.
Active Time:
15 mins
Total Time:
1 hr 15 mins
6 cups

Marinate the Tomatoes

This delicious salad takes just 15 minutes to make, and while you could eat it right away, it tastes even better the longer it sits, so plan to leave at least an hour of marinating time before serving. Balsamic vinegar, extra-virgin olive oil, grape tomatoes, onion and fresh basil (or parsley) are combined, then marinated for at least one hour.

Add the Chicken and Bell Peppers

For the cooked chicken, you can use leftover chicken breast or rotisserie chicken breast. If you need to cook chicken breasts for the recipe, you can bake them in the oven, cook them in a skillet or grill them. Make sure to use an instant-read thermometer to check for doneness. The thickest part of the chicken should read at least 165°F.

After marinating the tomatoes, add the sliced cooked chicken breast, sliced green bell pepper and 1 tablespoon of reserved balsamic vinegar.

How to Serve

This chicken, pepper and tomato balsamic salad is great for a fast and easy dinner or a healthy lunch to pack for work. You can make the salad ahead, cover and refrigerate it for up to three days.

Additional reporting by Jan Valdez


  • ¼ cup balsamic vinegar plus 1 tablespoon, divided

  • 2 tablespoons extra-virgin olive oil

  • ¾ teaspoon kosher salt

  • ¼ teaspoon ground pepper

  • 4 cups grape tomatoes (about 19 ounces), halved

  • ½ cup thinly sliced white onion

  • cup chopped fresh basil or parsley

  • 2 cups sliced cooked chicken breast (12 ounces)

  • 1 cup sliced green bell pepper


  1. Whisk 1/4 cup vinegar, oil, salt and pepper in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour. Add chicken, bell pepper and the remaining 1 tablespoon vinegar and toss to coat.

To Make Ahead

Refrigerate for up to three days.

Nutrition Facts (per serving)

232 Calories
10g Fat
12g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 1/2 cups
Calories 232
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 24g 48%
Total Fat 10g 13%
Saturated Fat 2g 10%
Cholesterol 60mg 20%
Vitamin A 1581IU 32%
Sodium 425mg 18%
Potassium 650mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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