Best Balsamic Chicken With Greens Recipes

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

ONE PAN BALSAMIC CHICKEN AND VEGGIES

Steps:

• In a mixing bowl whisk together salad dressing, balsamic vinegar, honey and red pepper flakes, set aside.
• Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.
• Cook about 6 - 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, chop asparagus and tomatoes). Add half the dressing mixture to skillet and rotate chicken to evenly coat.
• Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to skillet, season with salt and pepper to taste and cook, stirring frequently, until crisp tender, about 4 minutes. Transfer veggies to plate or platter with chicken.
• Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

BALSAMIC CHICKEN WITH GREENS

Steps:

• Mix 1/2 cup dressing, garlic and crushed red pepper until blended. Pour 1/3 cup dressing mixture over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 2 hours to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F), brushing occasionally with remaining dressing mixture. Top chicken with roasted peppers and cheese; cover. Grill 1 to 2 min. or until cheese is melted.
• Place salad greens on 4 dinner plates; top with chicken. Serve drizzled with remaining dressing.

CHICKEN, HERB AND GARLIC PIZZA WITH BALSAMIC GREENS

Steps:

• 1. Preheat oven to 450 degrees F. Wash hands. Spread dough on greased baking sheet into 11 x 15-inch rectangle. Bake 10 to 12 minutes or until crisp and deep golden brown. When crust is done, transfer to cutting board. Cool 1 minute; spread with cheese.
• 2. Cook chicken according to package directions.
• 3. Toss salad greens with dressing.
• Serving Suggestion: Spread greens evenly over pizza. Top with chicken slices. Refrigerate leftovers.

BALSAMIC CHICKEN WITH BABY GREENS

Steps:

• Preheat large saute pan on medium high heat for 2 to 3 minutes. Season both sides of chicken with salt and pepper.
• Place oil in pan; swirl to coat. Add chicken; cover and cook 4 to 5 minutes on each side or until internal temperature is 165°F While chicken is cooking, cut up the rosemary (leaves only).
• Add remaining ingredients, including rosemary, to pan. Rotate chicken to top of the greens. Cover, remove from heat, and let stand 1 to 2 minutes or until greens are wilted.
• Serve warm.

GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING

Steps:

• Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
• Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
• Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.

GRILLED BALSAMIC CHICKEN OVER GREENS

Steps:

• Heat grill to medium heat.
• Pour 1/2 cup dressing over chicken in shallow glass dish. Refrigerate 15 min. to marinate, turning after 7 min. Remove chicken from marinade; discard marinade.
• Grill chicken 5 to 7 min on each side or until done (165ºF). Cut into strips.
• Toss greens, peppers and olives in large bowl. Top with chicken. Drizzle with remaining dressing; sprinkle with cheese.