Balsamic Mozzarella Chicken Salad Food

BALSAMIC CHICKEN SALAD

Balsamic Chicken Salad image

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.

Provided by sugarmagnolia_fl

Categories Salad Green Salad Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

1 (16 ounce) bottle light balsamic vinaigrette salad dressing (such as Newman's 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
¼ cup sliced fresh basil leaves

Steps:

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.
Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
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.
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.

Nutrition Facts : 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, Sodium 1335.3 mg, Sugar 2.4 g

BALSAMIC CHICKEN AND FRESH MOZZARELLA

Balsamic Chicken and Fresh Mozzarella image

A tasty, healthy chicken that's fancy enough for a guest but easy enough for any day of the week.

Provided by TVMOVIEGIRL

Categories World Cuisine Recipes European Italian

Time 35m

Yield 10

Number Of Ingredients 7

Ingredients

10 skinless, boneless chicken breast halves
1 (16 fl oz) bottle balsamic vinaigrette salad dressing
2 tomatoes, sliced
2 pounds fresh mozzarella cheese, sliced
1 bunch fresh basil leaves
2 tablespoons balsamic vinegar
salt and freshly ground black pepper to taste

Steps:

Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

Nutrition Facts : Calories 542.4 calories, Carbohydrate 8.5 g, Cholesterol 138.6 mg, Fat 36.8 g, Fiber 0.4 g, Protein 41.2 g, SaturatedFat 15.4 g, Sodium 750.7 mg, Sugar 4.7 g

BALSAMIC-MOZZARELLA CHICKEN SALAD

Balsamic-Mozzarella Chicken Salad image

Ready in 15 minutes, this Italian-inspired salad relies on refrigerated grilled chicken and creamy fresh mozzarella.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 container (8 oz) small fresh mozzarella cheese balls, drained
1 pint (2 cups) cherry tomatoes, cut in half
1 package (10 oz) refrigerated grilled chicken breast strips
1/2 cup balsamic vinaigrette dressing
12 leaves romaine lettuce
Chopped fresh basil leaves, if desired

Steps:

In medium bowl, gently stir mozzarella, tomatoes and chicken. Drizzle with dressing; toss lightly.
Line each of 4 plates with 3 lettuce leaves; spoon salad onto lettuce-lined plates. Garnish with basil.

Nutrition Facts : Calories 370, Carbohydrate 13 g, Cholesterol 85 mg, Fat 3 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Serving (1 1/4 Cups), Sodium 990 mg, Sugar 7 g, TransFat 0 g

BALSAMIC CHICKEN SALAD

Balsamic Chicken Salad image

"This is an easy, elegant and tasty alternative to TV dinners," Rebecca Lindamood shares from Le Roy, New York. "My husband fell in love with this main course the first time I served it and regularly requests that I make it again."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

6 boneless skinless chicken breast halves (4 ounces each), cut into 3-inch strips
4 tablespoons olive oil, divided
1/2 teaspoon minced garlic
1/4 cup balsamic vinegar
1-1/2 cups halved cherry tomatoes
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
6 cups torn mixed salad greens

Steps:

In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.

Nutrition Facts : Calories 226 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

BALSAMIC CHICKEN BREAST SALAD

Balsamic Chicken Breast Salad image

Looking for a delicious tangy dinner? Then check out this great chicken breast dish served with salad greens or pasta.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

2/3 cup olive oil
1/3 cup balsamic vinegar
2 cloves garlic, finely chopped
1 tablespoon Dijon mustard
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 cups grape tomatoes (12 oz), cut into quarters
4 oz mozzarella cheese, cut into bite-size strips (1 cup)
1 shallot, finely chopped (3 tablespoons)
8 cups salad greens

Steps:

In medium bowl, beat oil, vinegar, garlic, mustard, sugar, salt and pepper with whisk until well blended. Reserve 1/2 cup of dressing for salad; set aside.
Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken. Seal bag; turn to coat chicken with marinade. Refrigerate 30 minutes.
Heat gas or charcoal grill. In medium bowl, toss tomatoes, cheese, shallot and 2 tablespoons of the reserved dressing; set aside.
Remove chicken from marinade; discard marinade. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Let stand 5 minutes; cut into 1/2-inch strips.
Divide salad greens among 4 plates. Top with tomato mixture and chicken; drizzle with remaining dressing.

Nutrition Facts : Calories 490, Carbohydrate 15 g, Cholesterol 105 mg, Fat 5, Fiber 3 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 9 g, TransFat 0 g

BALSAMIC CHICKEN PASTA SALAD

Balsamic Chicken Pasta Salad image

I love all the colors and flavors of this quick and easy dish and serve it often in summer, to the delight of my guests! You can't beat the combination of Gorgonzola and bacon. Leftover grilled shrimp makes a tasty substitute for chicken. -Terry McCarty, Oro Grande, California

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

3 cups uncooked bow tie pasta
4 cups cubed cooked chicken breast
2 cups chopped tomatoes
1/2 cup chopped red onion
4 bacon strips, cooked and crumbled
1/4 cup crumbled Gorgonzola cheese
1/2 cup olive oil
1/4 cup minced fresh basil
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 408 calories, Fat 20g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 323mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 2g fiber), Protein 28g protein.

BALSAMIC CHICKEN AND FRESH MOZZARELLA

Balsamic Chicken and Fresh Mozzarella image

This is great. Sometimes we make this into sandwiches and I always scale down the servings. Time does not include marinating.

Provided by Becca Bricker

Categories Chicken Breast

Time 45m

Yield 10 serving(s)

Number Of Ingredients 7

Ingredients

10 boneless skinless chicken breast halves
16 ounces balsamic vinaigrette
2 tomatoes, sliced
2 lbs fresh mozzarella cheese, sliced
1 bunch fresh basil leaf
2 tablespoons balsamic vinegar
salt & freshly ground black pepper

Steps:

Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

BALSAMIC CHICKEN SALAD

Balsamic Chicken Salad image

My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzeralla recipe from allrecipes.com. I turned it into a salad with great results.

Provided by Sugarmagnolia_fl

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb chicken tenders
1 (6 ounce) package portabella mushroom caps, sliced
2 heads romaine lettuce hearts, chopped
2 green onions, sliced diagonal
1 pint cherry tomatoes, quartered
6 ounces mozzarella cheese, shredded
4 tablespoons fresh basil, sliced
16 ounces balsamic vinaigrette (Newman's Own Lighten up!)
balsamic vinegar

Steps:

Marinade chicken tenders with 1/3 bottle of Balsamic Vinegarette. In seperate container, marinade portabella caps in 1/3 bottle of vinegarette. Marinade both at least 30 minutes.
Preheat broiler. Prepare salad ingredients. Toss romaine, green onions and tomatoes.
Place chicken and mushrooms on broiler pan, broil 2 inches from heat 3-4 minutes per side, until chicken tenders are cooked through and golden. Remove from heat.
Slice chicken tenders and mushrooms. Plate salad greens on 4 plates. Distribute chicken and mushrooms evenly. Sprinkle with mozzarella cheese. Sprinkle fresh basil over top. Serve with balsamic vinegarette. Sprinkle balsamic vinegar for those who like a little extra tang.

Nutrition Facts : Calories 333.2, Fat 12.1, SaturatedFat 6.1, Cholesterol 99.4, Sodium 373, Carbohydrate 16.9, Fiber 8.4, Sugar 7.1, Protein 41.4

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