Balsamic Chicken Salad

This balsamic chicken salad dinner is amazing. The chicken gets a nice glaze, sliced on a diagonal and placed on top of a delicious lemon salad with sautéed veggies! You can also change it up with any veggies you love…it’s a very flexible dish! This recipe is adapted from the Rachael Ray show. I just happened to catch an episode one day and changed it up for dinner that very night. I hope you work this one into your dinner rotations. It’s a perfect summer meal as it is low carb and very light! Feel free to add some chopped nuts or fruit, too! But what makes the chicken so yummy? A combo of brown sugar and dijon mustard are the secret weapons tagging along with the balsamic vinegar!

Looking for even more fresh salad inspiration? Be sure to check out my Salad Recipes You’ll Want to Make All Summer collection! It’s packed with easy pasta salads, potato salads, green salads, and crowd-pleasing side dishes that are perfect for BBQs, picnics, potlucks, and family dinners. You’re sure to find a new favorite!

Balsamic Chicken Salad

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Ingredients

  

Veggies

• 1 bag arugula rinsed, dried and placed in salad bowl
• 1 red onion sliced on top of arugula
• 3 to 4 stalks celery stalks very thinly sliced on an angle
• 5 garlic cloves chopped
• small container sliced mushrooms
• 1 T. olive oil
• 1 T. butter
• Salt and pepper

Salad dressing

• ⅓ cup olive oil
• ⅓ cup lemon juice
• salt to taste

Chicken:

• 2 pounds boneless skinless chicken breasts
• Salt and pepper
• 3 tablespoons olive oil
• 2 cloves garlic sliced or crushed and chopped
• ⅓ cup balsamic vinegar
• 3 tablespoons light-brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grainy Dijon mustard
• Optional: scallions for garnish

Instructions

 

Veggies

• Heat oil and butter in skillet.
• Saute celery, garlic and mushrooms.
• Season with salt & pepper.
• Remove to a plate.

Dressing

• Whisk all together and pour over arugula just before serving.

Chicken

• Add 2 T. oil to skillet.
• Season the chicken with salt and pepper.
• Cook chicken in skillet until browned and cooked through.
• Remove to plate and cover to rest.
• Add the remaining tablespoon of oil and the garlic.
• Stir one minute.
• Add the vinegar, sugar, and Worcestershire for one minute.
• Stir in the Dijon.
• Slice chicken on a diagonal and add to the pan.
• Serve over the salad along with the sautéed veggies!