Cooler weather is upon us, but I wanted to sneak in another recipe that features garden fresh tomatoes before they are all gone. Balsamic Chicken Salad. I adapted the recipe from one of my Taste of Home cookbooks. You can of course make it with cherry tomatoes from the grocery store, but garden fresh are the best!
I am a huge fan of main dish salads, and this is one of the most simple I’ve ever made. I don’t use balsamic vinegar very often, and I was afraid my kids wouldn’t eat this. But they actually loved the chicken! Some of them opted to eat the chicken alone and add ranch dressing to their salad. The rest of us loved the combination of flavors in the salad. It is a perfect light meal!
Balsamic Chicken Salad Recipe
4-6 boneless skinless chicken breasts, cut into 3″ strips
2-3 cloves garlic, minced
1 Tbsp olive oil
1/4 cup balsamic vinegar
3 Tbsp olive oil
1 Tbsp fresh minced basil or 1 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
1 1/2 cups halved cherry or grape tomatoes
6 cups lettuce (I used chopped romaine and iceberg)
Saute the chicken in 1 Tbsp olive oil till juices run clear. Add the garlic during the last 3-5 minutes of cooking. Remove from pan and set aside. Add the vinegar, 3 Tbsp olive oil, basil, salt, and pepper to the same skillet. Cook and stir till heated through. Add the tomatoes and chicken and stir to coat. Serve over the chopped lettuce.