- 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
- 1/4 cup sliced fresh basil leaves
- 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.
05/14/2018
recipepes.com
Balsamic Chicken Salad, recipe
PT15M
PT1H
5
455 calories