Balsamic Chicken Salad
 
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
  • 1T. 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
  1. Heat oil and butter in skillet.
  2. Saute celery, garlic and mushrooms.
  3. Season with salt & pepper.
  4. Remove to a plate.
Dressing
  1. Whisk all together and pour over arugula just before serving.
Chicken
  1. Add 2 T. oil to skillet.
  2. Season the chicken with salt and pepper.
  3. Cook chicken in skillet until browned and cooked through.
  4. Remove to plate and cover to rest.
  5. Add the remaining tablespoon of oil and the garlic.
  6. Stir one minute.
  7. Add the vinegar, sugar, and Worcestershire for one minute.
  8. Stir in the Dijon.
  9. Slice chicken on a diagonal and add to the pan.
  10. Serve over the salad along with the sautéed veggies!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/balsamic-chicken-salad/