Balsamic Chicken Salad

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 Ingredients

• 1 (16 ounce) bottle light balsamic vinaigrette salad dressing (such as Newmans Own Lighten Up Balsamic Vinaigrette 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

• cup sliced fresh basil leaves

How to Make Balsamic Chicken Salad

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 ovens 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.

Balsamic Chicken Salad Nutritions

• Calories: 408.3 calories

• Carbohydrate: 17.8 g

• Cholesterol: 80.6 mg

• Fat: 22.8 g

• Fiber: 3.8 g

• Protein: 32.8 g

• SaturatedFat: 3.7 g

• ServingSize:

• Sodium: 1335.3 mg

• Sugar: 2.4 g

• TransFat:

• UnsaturatedFat:

Balsamic Chicken Salad Reviews

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

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

• 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 family enjoyed. This ones a winner.

• I left out the mushrooms and mozzarella because I dont like them, and grilled my chicken after marinating. This is a great salad for a light lunch that doesnt 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 Queens Creek Balsamic Vinegar that I drizzled on top to reduce calories I also season the salad with salt and freshly ground black pepper. Its great for the 5:2 diet lover