BALSAMIC CHICKEN SALAD
My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzarella recipe from this site. I turned it into a salad with great results.
Provided by sugarmagnolia_fl
Categories Salad Green Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
- Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
- Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
- To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 17.8 g, Cholesterol 80.6 mg, Fat 22.8 g, Fiber 3.8 g, Protein 32.8 g, SaturatedFat 3.7 g, Sodium 1335.3 mg, Sugar 2.4 g
BALSAMIC VINEGAR CHICKEN SALAD
Provided by Food Network Kitchen
Yield 2 servings
Number Of Ingredients 11
Steps:
- Heat oil in large non-stick skillet and cook onion until tender. Stir in garlic and chicken. Cook chicken until golden brown. Stir in the balsamic vinegar and let simmer for 1 minutes. Stir in honey and Dijon and toss to coat. Add pine nuts and season with salt and pepper. Top mixed greens with chicken mixture and fresh grated Parmesan.
BALSAMIC-HERB CHICKEN SALAD WITH GRAPES AND CHEESE
Categories Chicken Leafy Green Sauté Quick & Easy
Yield 2 main-course servings, can easily be doubled
Number Of Ingredients 12
Steps:
- Pat the chicken pieces dry and then sprinkle with the salt and pepper. Mix the balsamic, mustard and sugar together in a small bowl until the sugar is dissolved; set aside. Divide the arugula between 2 large plates or bowls. Heat oil in a 10 or 12" heavy saute pan over moderately high heat until hot but not smoking, about 2 minutes. Cook the prepared chicken until lightly browned, 1-2 minutes. Add garlic and thyme or basil and cook one minute. Pour in the vinegar mixture and cook until thick and glossy, about one minute. Remove pan from heat, check seasoning and add more salt and pepper, if desired. Top arranged greens with the chicken and warm sauce. Sprinkle with grapes and cheese and serve.
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