Balsamic Chicken Salad

Balsamic Chicken Salad

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

1 h servings 240 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 7.8 g
  • 12%
  • Carbs:
  • 10.3g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

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

I left out the mushrooms and mozzarella because I don't like them, and grilled my chicken after marinating. This is a great salad for a light lunch that doesn't leave you wanting for more.

I do the 5:2 diet and this salad fits perfectly into that plan for me! I had some leftover grilled chicken that I used instead of the tenders and some really nice Queen's Creek Balsamic Vinegar ...

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 fam...

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

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