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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzeralla recipe from . I turned it into a salad with great results. Ingredients:
1 lb chicken tenders |
1 (6 ounce) package portabella mushroom caps, sliced |
2 heads romaine lettuce hearts, chopped |
2 green onions, sliced diagonal |
1 pint cherry tomatoes, quartered |
6 ounces mozzarella cheese, shredded |
4 tablespoons fresh basil, sliced |
16 ounces balsamic vinaigrette (newman's own lighten up!) |
balsamic vinegar |
Directions:
1. 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.
2. Preheat broiler. Prepare salad ingredients. Toss romaine, green onions and tomatoes.
3. 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.
4. 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.
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