Balsamic Chicken Salad

iVillage Member
Registered: 04-01-2004
Balsamic Chicken Salad
Tue, 05-06-2008 - 7:51am
Balsamic Chicken Salad


This simple and elegant salad is bursting with flavor. Balsamic vinegar is essential to this dish but you can use a different flavored vinegar (such as tarragon or thyme vinegar) with excellent, but different results.

Serving: 6
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes




1 small head Belgian endive
1 small head radicchio lettuce
1 small head green leaf lettuce
1 bunch watercress
1 cup spinach leaves
3 tbsp olive oil
8 shallots, minced
4 cloves garlic, minced
3 scallions, diced
2 lbs boneless skinless chicken breast, thinly sliced
5 tbsps balsamic vinegar
2 tbsps Dijon mustard
salt and freshly ground pepper
1/4 cup fresh basil
1/2 cup whole wheat croutons (optional)




1. Wash and tear the greens into small pieces and arrange in a large salad bowl or on individual plates.

2. Heat a wok over medium heat. Add the olive oil and heat until very hot.

3. Add the shallots, garlic, and scallions and stir fry for 2 minutes.

4. Add the chicken in small batches and quickly brown. Reserve cooked chicken on a plate beside the stove.

5. Return the chicken to the wok and add the vinegar and mustard. Cook the mixture for 3-4 minutes more, or until the chicken is cooked through, but still moist and tender.

6. Season with salt and pepper if desired and add the basil. Toss the chicken mixture and spoon onto the prepared leaves. Garnish with the croutons.

Substitution Tips: If you do not like the salad mix listed, use a Mesclun mix from your garden or local grocery store. One large onion can be used in place of the shallots.

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