“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.” Balsamic Chicken Salad – You must try this recipe.
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- 1 (16 ounce) bottle light balsamic vinaigrette salad dressing, divided
- 8 chicken tenders
- 1 (6 ounce) package sliced portobello mushroom caps
- 2 hearts of romaine lettuce, chopped
- 2 green onions, sliced diagonally
- 1 pint cherry tomatoes, cut into quarters
- 1 cup shredded mozzarella cheese
- 1/4 cup sliced fresh basil leaves
- 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.
- Preheat the oven’s broiler, and set the oven rack about 6 inches from the heat source.
- 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.
- 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.
- Enjoy! 🙂
Per Serving: 240 calories; 7.8 g fat; 10.3 g carbohydrates; 32.8 g protein; 81 mg cholesterol; 248 mg sodium.
Recipe by: sugarmagnolia_fl, Photo Credit: Anestiev (flickr)
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