Ingredients for Balsamic Vinaigrette Chicken Over Gourmet Greens
- Boneless Skinless Chicken Breast Halves
- Gourmet Salad Greens
- Basil Leaves
- 1/4 cup balsamic vinegar
- Shallot
- Water
- 1 teaspoon honey
- 1/4 cup olive oil
- Fresh Ground Pepper
How to Make Balsamic Vinaigrette Chicken Over Gourmet Greens
- **Make the Balsamic Vinaigrette:** In a blender, combine 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until smooth.
- Store the vinaigrette in an airtight container in the refrigerator for up to 1 week.
- **Marinate the Chicken:** In a shallow dish, whisk together 1/2 cup of the balsamic vinaigrette with 4 boneless, skinless chicken breasts (about 1.5 lbs total).
- Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- **Grill the Chicken:** Preheat your broiler. Remove chicken from marinade, discarding the marinade. Place chicken breasts on a broiler pan lined with foil and coated with non-stick cooking spray.
- Broil for 6-8 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- **Prepare the Salad:** In a large bowl, toss 10 ounces of gourmet salad greens (e.g., spring mix, arugula, spinach) with the remaining balsamic vinaigrette.
- **Assemble the Salad:** Divide the salad greens among 4 plates. Top each serving with one grilled chicken breast.
- **Serve immediately** and enjoy your delicious and healthy Balsamic Vinaigrette Chicken & Gourmet Greens Salad!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
34g
Fat
4g
Carbs
3g
