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"This is an entree size salad with mixed greens and marinated chicken. Serve with your favorite dressing." — Marsha Timblin
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1 skinless, boneless chicken breast halves - cut into bite size pieces
2 tablespoons balsamic vinegar
1 teaspoon olive oil
1 tablespoon white sugar
1 tablespoon water
1 1/2 cups mixed salad greens
1 hard-cooked egg
6 large black olives
6 small green olives
2 radishes
3 slices crisp cooked bacon, crumbled
Although, I didn't follow the whole recipe ( I prefer a different kind of chicken salad) the marinade made the chicken tender, juicy, and delicious.
Loved this recipe. I actually ended up tripling it almost to feed my crew. However I did keep the sugar the same amount because we aren't too big on really sweet things as the main course. Turned out wonderfully.
9 Ratings
We found this to be just okay. Will keep looking. Sorry
Easy and tasty
This was a nice salad. I cooked the chicken in a wok - hot and fast. I did add tomatoes to the salad - over all this had a great taste. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Chicken Salad
Serving Size: 1/1 of a recipe Servings Per Recipe: 1 Amount Per Serving Calories: 489 Calories from Fat: 226
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