Balsamic Herb Chicken Salad With Grapes And Cheese Food

CREAMY CHICKEN SALAD

Steps:

• Mix miracle whip and dressing until blended.
• Combine chicken, peppers and onions in large bowl. Add dressing mixture; mix lightly.
• Spoon onto spinach-covered plate; top with cheese.

CHICKEN SALAD BALSAMIC

Steps:

• In a large bowl, toss together the chicken, apple, celery, onion and walnuts.
• In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.

CHICKEN SALAD WITH GRAPES

Steps:

• Stir together all dressing ingredients until smooth, set aside.
• In a large bowl combine chicken, celery, pecans, and grapes.
• Pour dressing over chicken salad. Toss well to combine and coat evenly in the dressing.

HERBED BALSAMIC CHICKEN

Steps:

• Whisk together all ingredients except chicken. In a bowl, toss chicken with 1/3 cup vinegar mixture; let stand 10 minutes., Grill chicken, covered, over medium heat or broil 4 in. from heat until a thermometer reads 170°, 6-8 minutes per side. Drizzle with remaining vinegar mixture before serving.

BALSAMIC ROASTED GRAPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
• Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

WARM BALSAMIC VINEGAR CHICKEN SALAD WITH GOAT CHEESE

Steps:

• Heat Olive oil on low - medium heat for about two minutes, before shimmering add onions, cook about one minute and add garlic, chicken, pepper and salt. Cook until chicken is mostly done then add wine, vinegar and chicken broth, cook three or four minutes until everything is well mixed and heated, add tomatoes (if using fresh tomatoes add them and broth). Heat through and turn up heat to just above medium, simmer lightly five to ten minutes.
• Add about two tablespoons of balsamic vinegar to the lettuces and kale (and spinach if using fresh) and mix thoroughly.
• Assemble Lettuce mixture, cooked spinach, goat cheese and balsamic chicken mixture from pan in bowls and enjoy!
• cooking times are approximately I have no idea how long this took me.

CHICKEN AVOCADO CAPRESE SALAD

Steps:

• Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
• Heat about one teaspoon of oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
• Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

BALSAMIC-HERB CHICKEN SALAD WITH GRAPES AND CHEESE

Steps:

• Pat the chicken pieces dry and then sprinkle with the salt and pepper. Mix the balsamic, mustard and sugar together in a small bowl until the sugar is dissolved; set aside. Divide the arugula between 2 large plates or bowls. Heat oil in a 10 or 12" heavy saute pan over moderately high heat until hot but not smoking, about 2 minutes. Cook the prepared chicken until lightly browned, 1-2 minutes. Add garlic and thyme or basil and cook one minute. Pour in the vinegar mixture and cook until thick and glossy, about one minute. Remove pan from heat, check seasoning and add more salt and pepper, if desired. Top arranged greens with the chicken and warm sauce. Sprinkle with grapes and cheese and serve.

BALSAMIC VINEGAR CHICKEN SALAD

Steps:

• Heat oil in large non-stick skillet and cook onion until tender. Stir in garlic and chicken. Cook chicken until golden brown. Stir in the balsamic vinegar and let simmer for 1 minutes. Stir in honey and Dijon and toss to coat. Add pine nuts and season with salt and pepper. Top mixed greens with chicken mixture and fresh grated Parmesan.

BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE

Steps:

• Preheat oven to 220°C | 430°F.
• Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
• Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
• Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
• Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

CHICKEN, GRAPE, AND RICE SALAD

Steps:

• Bring water and margarine to a boil in a saucepan; reduce heat to low and stir in long grain and wild rice mix. Cover and simmer until rice is tender, about 25 minutes. Fluff with fork and allow rice mix to cool thoroughly.
• Mix cooled rice mix with chicken, red onion, grapes, cashews, and mayonnaise. Serve immediately or chill before serving.

HERB GRILLED CHICKEN SALAD WITH STRAWBERRIES AND FETA CHEESE

Steps:

• Place chicken breasts in ziplock bag and pour marinade over. Let sit in fridge for 30 mins or longer. Heat grill to high. Cook chicken breast about 4 mins per side or till reads 150. Take off grill and place in foil and let sit 10 minutes.
• Meanwhile, place about 1/2 cup strawberries in blender and puree. Then pour in the dressing and blend well. Set aside.
• To serve: Divide lettuce, remaining strawberries, red onion, and cucumbers among 4 plates. Slice chicken in thin strips and divide among plates. Top with dressing, feta, walnuts and wonton strips. Enjoy.