Fresh Market Recipe: Balsamic Grilled Chicken and Arugula Salad

July 4, 2018

Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a farmer's market which runs every Wednesday from 11:00am to 1:00pm, June through October, in the Cafeteria Courtyard at our Hospital.


Serves: 4-6


  • 1 tbsp olive oil

  • 2 sweet potatoes, chopped

  • 4 chicken breasts

  • 1 package baby arugula

  • 3 plum tomatoes, diced

  • 1 cup matchstick cut carrots

  • 2 small red onions, thinly sliced

  • 1 package Bocconcini cheese

  • Balsamic dressing/marinade

  • 1/2 cup olive oil

  • 1/2 cup balsamic vinegar

  • 1/3 cup honey

  • 1/4 cup 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.

  • Mix together ingredients for balsamic dressing/marinade, whisking together well. Cut chicken breasts in half lengthwise, then place chicken in a bowl and pour half of the balsamic mixture into the bag and let chicken sit for 5-10 min.

  • Preheat BBQ to med-high. Add chicken and grill for 12-15 minutes, flipping halfway through. Meanwhile, prepare veggies and slice bocconcini cheese balls in half.

  • Remove chicken from heat and let cool, then thinly slice for salad. Arrange veggies, including roasted sweet potatoes, distributing evenly among four pasta bowls. These are big servings of salad so you could even stretch it out into 6 servings!

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