Sammys Grilled Chicken Salad With Balsamic Dressing Food

SAMMY'S GRILLED CHICKEN SALAD WITH BALSAMIC DRESSING

Steps:

• Place chopped lettuce in bowl. Add cheese, walnuts and basil and toss. Serve with chicken on top.
• For dressing, add all ingredients to blender and blend. Refrigerate until ready to serve salad. Makes 3 cups, so there will be some to save.

PANKO CRUSTED CHICKEN SALAD WITH POMEGRANATE BALSAMIC DRESSING

Steps:

• Place chicken between 2 sheets plastic wrap and pound to 1/2 inch thickness.
• Sprinkle breasts with salt and pepper. In deep dish, place eggs and stir in water. In another dish, place panko. Dredge each chicken breast in egg wash, let excess drip off and then place in panko. Coat both sides of chicken with panko and press so panko adheres.
• In sauté pan over medium high heat, place butter and olive oil. Add chicken and cook about 10 minutes, turning once. Chicken should register 165° F on an instant read thermometer.
• Remove chicken from pan and cut into slices.
• On each of 4 serving plates, place greens and top with chicken. Add Caramelized Fruit and feta. Drizzle with Pomegranate Balsamic Dressing. Enjoy!
• Caramelized Fruit:
• Cut 2 firm plums and 2 firm peaches into halves to remove pits. If fresh fruit is unavailable, frozen may be used. Cut pitted fruit into 6 wedges. In saucepan over medium heat, place 1 teaspoon olive oil. Add fruit and cook 4 minutes on each side, just until fruit starts to turn brown and caramelize. Remove from heat and set aside.
• Pomegranate Balsamic Dressing:
• In small saucepan over medium heat, place 3/4 cup pomegranate juice and 1/4 cup balsamic vinegar. Cook about 20 minutes, stirring often, until syrupy. Stir in 2 tablespoons honey and 3 tablespoons orange juice and simmer about 5 minutes. Remove from heat and whisk in 1/2 cup olive oil.

GRILLED CHICKEN SALAD WITH GREENS AND BALSAMIC DRESSING

Steps:

• Whisk 1/2 cup oil, vinegar, olivada and garlic in small bowl to blend; season with salt and pepper. Place chicken in 8x8x2-inch dish; sprinkle with thyme. Pour 1/2 cup dressing over chicken; turn to coat. Whisk 2 tablespoons oil into remaining dressing in small bowl. Cover chicken and dressing separately; chill at least 4 and up to 6 hours, turning chicken occasionally.
• Prepare barbecue (medium-high heat). Bring dressing to room temperature. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill until cooked through, about 5 minutes per side. Transfer to plate.
• Combine greens, fennel, radicchio and onion in large bowl; toss with remaining dressing. Mound on 4 plates. Slice chicken breasts lengthwise into 1/4-inch-thick slices. Arrange atop salads. Garnish with figs, if desired, and pine nuts.

LEAFY GRILLED CHICKEN SALAD WITH CREAMY BALSAMIC DRESSING(FLAT B

Steps:

• 1. Prepare dressing: Puree beans, oil, vinegar, garlic, basil, and salt in blender until smooth (makes 1 cup).
• 2. Arrange greens among 4 plates. Top evenly with chicken, onion, and tomatoes. Drizzle with 1/4 cup of the dressing.
• Nutritional Info Per Serving.
• 256 cal, 15 g pro, 14 g carb, 3 g fiber, 15.5 g fat, 2.5 g sat fat, 41 mg chol, 533 mg sodium.

SAMMY'S BALSAMIC BASIL DRESSING

Steps:

• Add all ingredients in blender and blend until smooth.
• Refrigerate until ready to use.