Balsamic Chicken Salad Recipe

4.5 6 6
Balsamic Chicken Salad Recipe
Balsamic Chicken Salad Recipe photo by Taste of Home
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Balsamic Chicken Salad Recipe

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4.5 6 6
Publisher Photo
“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.”
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1 each: 226 calories, 12g fat (2g saturated fat), 63mg cholesterol, 173mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

  • 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
  1. In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
  2. 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

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Reviews forBalsamic Chicken Salad

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Chasexjackorg User ID: 8638460 244828
Reviewed Mar. 2, 2016

"I really enjoyed this! I did change the recipe, but the basic recipe was wonderful! I added 1 tsp oregano, a small can of black olives, added a half cup more of the tomatoes, probably could have added a full cup, used 2 tsp garlic, and then used rotini pasta instead of lettuce, and topped with feta cheese. I also added some sea salt during the cooking. Delicious! I thought about adding finely sliced red onion in the future. My husband loved it!"

MY REVIEW
cbenne12 User ID: 7424916 231069
Reviewed Aug. 11, 2015

"Nice light salad. Nothing spectacular about it, but definitely an easy recipe for hot summer days."

MY REVIEW
katlaydee3 User ID: 3741999 214375
Reviewed Dec. 8, 2014

"Delicious! I loved this main dish salad and served it with crusty bread on the side."

MY REVIEW
CecyGrice User ID: 6757960 73014
Reviewed Jan. 3, 2013

"Good flavor"

MY REVIEW
nancymcsews User ID: 2221372 93223
Reviewed Mar. 26, 2009

" 5 w.w. points
"

MY REVIEW
pinkhottie User ID: 3003964 159800
Reviewed Jul. 17, 2008

"we LOVE this salad. we make it all the time and just can't get enough of it. this is a winning recipe among my family of picky eaters!"

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