This website’s recipe for Balsamic Chicken and Fresh Mozzarella is a hit with my family because it features these flavors. I successfully transformed it into a salad.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
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
Instructions
- 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 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 4 g |
| Protein | 33 g |
| Saturated Fat | 4 g |
| Sodium | 1335 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I left out the mushrooms and mozzarella because I don’t like them, and grilled my chicken after marinating. This is a great salad for a light lunch that doesn’t leave you wanting for more.
I do the 5:2 diet and this salad fits perfectly into that plan for me! I had some leftover grilled chicken that I used instead of the tenders and some really nice Queen’s Creek Balsamic Vinegar that I drizzled on top to reduce calories! I also season the salad with salt and freshly ground black pepper. It’s great for the 5:2 diet lover!
I made this for dinner and it was really good! I put my chicken and mushrooms on a foiled grill pan and let the grill do the rest. I also used fresh mozzarella cheese chunks. Everyone in the family enjoyed. This one’s a winner.
This was very good, the chicken was tender and the mushrooms were bursting with flavor.
This was pretty good. Next time I will line the baking sheet with foil, the dressing made it impossible to clean.