Balsamic Chicken Caesar Salad Recipes

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

BALSAMIC CHICKEN SALAD

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.

BALSAMIC CAESAR SALAD

Steps:

• Preheat oven to 350 degrees.
• Whisk together half of the oil (1/4 cup), 2 of the garlic cloves, and salt together in large bowl. Add bread and toss to coat with oil mixture. Transfer to foiled-lined baking sheet. Bake until browned, about 12 minutes, stiring once. Cool completely.
• Combine cheese, mayonnaise, anchovies, vinegar, lemon juice, mustard, Worcestershire sauce, remaining oil, and remaining garlic in blender or food processor. Puree until smooth. Season with salt and peper.
• Toss lettuce and croutons with dressing to coat. Serve immediately.

BALSAMIC VINEGAR CHICKEN SALAD

Steps:

• Heat oil in large non-stick skillet and cook onion until tender. Stir in garlic and chicken. Cook chicken until golden brown. Stir in the balsamic vinegar and let simmer for 1 minutes. Stir in honey and Dijon and toss to coat. Add pine nuts and season with salt and pepper. Top mixed greens with chicken mixture and fresh grated Parmesan.

CAESAR SALAD WITH BALSAMIC DRESSING AND PARMESAN CROUTONS

Steps:

• Combine vinegar, olive oil, dijon mustard, worcestershire sauce, basil and garlic in a jar with a tight fitting lid. Shake until mixed well.
• Preheat oven to 400°F.
• Place the bread cubes in a bowl, add 2 tablespoons of the Balsamic dressing and Parmesan cheese; toss to coat.
• Spread the bread cubes in a single layer on a shallow baking pan. Bake for 8 to 10 minutes or until lightly browned. Stir occasionally while baking.
• In a large bowl, combine all the lettuce, onion, olives and eggs. Add about ½ cup of the balsamic dressing (or to taste), salt and pepper and toss to coat. Add the Parmesan cheese and croutons and toss gently.

BALSAMIC CHICKEN CAESAR SALAD

Steps:

• 1. Put the vinegar and spices into 1 container. Cut the chicken into 2 inch cubes. Place the chicken in the container and mix. Marinate for one hour.
• 2. Add olive oil to the grill pan and turn heat to medium low. After it heats up a little, carefully add the chicken piece by piece and cook for roughly 5-6 minutes on each side until it turns golden and crispy with some "grill marks". You will need to rotate the pieces in the middle to the outside, and the outside to the center to cook them all evenly as they will cook faster in the center. You can check if the chicken is ready by cutting it in half, and making sure its white all the way through.
• 3. Add the cooked chicken to the 2nd container with half a cup of caesar dressing. Cut up the chicken in the container, cover and shake. Let it sit while you assemble your salads. After salads are all put together, top them with the chicken. Serve with a cup of the reserved caesar dressing.