“This is an easy, elegant and tasty alternative to TV dinners,” Rebecca Lindamood shares from Le Roy, New York. “My husband fell in love with this main course the first time I served it and regularly requests that I make it again.”
- 6 boneless skinless chicken breast halves (4 ounces each), cut into 3-inch strips
- 4 tablespoons olive oil, divided
- 1/2 teaspoon minced garlic
- 1/4 cup balsamic vinegar
- 1-1/2 cups halved cherry tomatoes
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 6 cups torn mixed salad greens
- In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
- In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture. Yield: 6 servings.
Originally published as Balsamic Chicken Salad in Simple & Delicious September/October 2006, p13
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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