Balsamic Chicken Salad

Balsamic Chicken Salad

3 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    1 h
sugarmagnolia_fl
Recipe by  sugarmagnolia_fl

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  2. Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
  3. 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.
  4. 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.

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Reviews (3)

Rate This Recipe
kellieann
1

kellieann

This was pretty good. Next time I will line the baking sheet with foil, the dressing made it impossible to clean.

ljm0161
0

ljm0161

I made this for dinner and it was really good! I put my chicken and mushrooms on a foiled grill pan and let the grill do the rest. I also used fresh mozzarella cheese chunks. Everyone in the family enjoyed. This one's a winner.

mlanier
0

mlanier

This was very good, the chicken was tender and the mushrooms were bursting with flavor.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 7.8 g
  • 12%
  • Carbs
  • 10.3 g
  • 3%
  • Protein
  • 32.8 g
  • 66%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 248 mg
  • 10%

Based on a 2,000 calorie diet

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