Balsamic Mozzarella Chicken Salad Recipes

BALSAMIC CHICKEN AND FRESH MOZZARELLA

Steps:

• Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
• Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
• Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!

BALSAMIC-MOZZARELLA CHICKEN SALAD

Steps:

• In medium bowl, gently stir mozzarella, tomatoes and chicken. Drizzle with dressing; toss lightly.
• Line each of 4 plates with 3 lettuce leaves; spoon salad onto lettuce-lined plates. Garnish with basil.

FREDS' CHICKEN SALAD WITH BALSAMIC DRESSING

Steps:

• Roast the chicken (if you're using a cooked, store-bought chicken, skip this step): Heat oven to 350 degrees. Place a rack in a roasting pan. Rub 1 tablespoon salt around the inside of the cavity, then stuff it with the thyme, lemon and garlic. Tie the legs closed with cooking twine. Rub olive oil over the entire bird, and sprinkle with 1/2 tablespoon salt and the black pepper. Place on the rack and roast for 72 to 80 minutes. After 72 minutes, begin testing for doneness by inserting a meat thermometer into the leg, close to the bone. The chicken is done when the thermometer reads 165 degrees. Remove from oven and set aside to cool.
• When cool enough to handle, remove the skin from the chicken. Use your hands to remove all the meat (remember, it will be hotter internally) and shred into 2-inch strips. If you're not going to make the salad for a few hours, place the meat in the refrigerator, but be sure to remove it and let come to room temperature for 30 to 45 minutes before serving, to bring out the best flavor.
• Make the dressing: Place all the ingredients except the oil in a food processor and pulse for about 30 seconds, until everything is combined. With the machine on low, slowly drizzle in the oil until dressing is emulsified.
• Assemble the salad: Drizzle pears with lemon juice to prevent them from browning. In a large mixing bowl, combine pears, greens, beans, tomatoes, onion, avocado and half the chicken meat. Add some of the dressing and toss to make sure everything is lightly coated, adding more dressing if needed. Divide the mixture equally among 4 or 6 plates. Lay the rest of the chicken on top and serve immediately, passing the remaining dressing in case people want to add more.

CHICKEN MILANESE WITH TOMATO, MOZZARELLA AND BASIL SALAD

Steps:

• Lightly season chicken cutlets all over with salt and pepper; let rest while you make the basil oil.
• In a blender or food processor, combine 2/3 cup oil, basil, garlic and salt to taste; purée until smooth.
• In a medium bowl, toss tomatoes and mozzarella with about half of the basil oil and salt to taste. Set aside.
• Place flour in a shallow bowl or plate. Pour eggs into another shallow dish; combine panko and Parmesan in a third dish.
• In a large skillet, melt butter and remaining 1/4 cup oil over medium heat. As it heats, dip a chicken cutlet in flour, shake off excess, then dip in eggs. Shake off excess, then dip both sides in panko mixture and transfer to a rimmed baking sheet. Repeat with remaining cutlets.
• When oil is hot, fry 2 cutlets at a time until bottoms are golden, about 3 minutes. Flip and fry until golden and crispy all over, about another 3 minutes. Transfer to a paper towel-lined plate. Sprinkle immediately with salt.
• Taste tomato-mozzarella salad and add more salt and-or basil oil if needed. Serve cutlets topped with a squeeze of lemon, a drizzle of remaining basil oil and tomato-mozzarella salad.

BALSAMIC CHICKEN BREAST SALAD

Steps:

• In medium bowl, beat oil, vinegar, garlic, mustard, sugar, salt and pepper with whisk until well blended. Reserve 1/2 cup of dressing for salad; set aside.
• Place chicken in resealable food-storage plastic bag; pour remaining dressing over chicken. Seal bag; turn to coat chicken with marinade. Refrigerate 30 minutes.
• Heat gas or charcoal grill. In medium bowl, toss tomatoes, cheese, shallot and 2 tablespoons of the reserved dressing; set aside.
• Remove chicken from marinade; discard marinade. Carefully brush oil on grill rack. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F). Let stand 5 minutes; cut into 1/2-inch strips.
• Divide salad greens among 4 plates. Top with tomato mixture and chicken; drizzle with remaining dressing.

BALSAMIC CHICKEN PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water; transfer to a large bowl. Add the chicken, tomatoes, onion, bacon and Gorgonzola cheese., In a small bowl, whisk the oil, basil, vinegar, brown sugar, garlic, salt and pepper. Drizzle over salad and toss to coat; sprinkle with Parmesan cheese.

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 CHICKEN SALAD

Steps:

• In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan. , In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.

BALSAMIC CHICKEN SALAD

Steps:

• Marinade chicken tenders with 1/3 bottle of Balsamic Vinegarette. In seperate container, marinade portabella caps in 1/3 bottle of vinegarette. Marinade both at least 30 minutes.
• Preheat broiler. Prepare salad ingredients. Toss romaine, green onions and tomatoes.
• Place chicken and mushrooms on broiler pan, broil 2 inches from heat 3-4 minutes per side, until chicken tenders are cooked through and golden. Remove from heat.
• Slice chicken tenders and mushrooms. Plate salad greens on 4 plates. Distribute chicken and mushrooms evenly. Sprinkle with mozzarella cheese. Sprinkle fresh basil over top. Serve with balsamic vinegarette. Sprinkle balsamic vinegar for those who like a little extra tang.

BALSAMIC CHICKEN AND FRESH MOZZARELLA

Steps:

• Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours.
• Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear.
• Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!