Best Balsamic Chicken Breast Salad Recipes
BALSAMIC CHICKEN BREAST SALAD
Looking for a delicious tangy dinner? Then check out this great chicken breast dish served with salad greens or pasta.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- In medium bowl, beat oil, vinegar, garlic, mustard, sugar, salt and pepper with whisk until well blended. Reserve 1/2 cup of dressing for salad; set aside.
- Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken. Seal bag; turn to coat chicken with marinade. Refrigerate 30 minutes.
- Heat gas or charcoal grill. In medium bowl, toss tomatoes, cheese, shallot and 2 tablespoons of the reserved dressing; set aside.
- Remove chicken from marinade; discard marinade. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Let stand 5 minutes; cut into 1/2-inch strips.
- Divide salad greens among 4 plates. Top with tomato mixture and chicken; drizzle with remaining dressing.
Nutrition Facts : Calories 490, Carbohydrate 15 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 9 g, TransFat 0 g
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
GRILLED BALSAMIC-CHICKEN SALAD
Strawberries in season? They're the sweet finishing touch to this pretty main-dish salad.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- In large resealable food-storage plastic bag, place 1 cup of the dressing and the chicken; turn bag to coat. Refrigerate at least 30 minutes to marinate.
- Heat gas or charcoal grill for medium heat.
- Place chicken on grill; discard marinade. Cover grill; reduce heat to low and cook 7 minutes. Turn chicken; cook 7 to 8 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Cut chicken across grain into thin strips.
- In 7-quart bowl, gently toss chicken, salad greens, strawberries and remaining 3/4 cup dressing. Sprinkle with peanuts.
Nutrition Facts : Calories 360, Carbohydrate 16 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 10 g, TransFat 0 g
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