Balsamic Vinaigrette Chicken Over Gourmet Greens

Yield: 4 servings
Source: Cooking Light- 01/01/01
Comments from a PA Kitchen: I would serve this to company for lunch for sure! If you use aged balsamic, you might want to cut back on the honey. I used a 12 year aged balsamic (so it was very sweet) and with the honey it was a tiny touch too sweet. I sliced the chicken and fanned it on top of the greens and tossed some plum tomato slices in the balsamic and surrounded the bed of greens with the slices, for a pretty presentation. Very good, and I will absolutely make it again.


Balsamic Vinaigrette, divided
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups gourmet salad greens


  1. Combine 1/2 cup Balsamic Vinaigrette and chicken in a shallow dish. Cover and marinate in refrigerator 1 hour.
  2. Preheat broiler. Remove chicken from dish; discard marinade. Place chicken on broiler pan coated with cooking spray; cook for 6 minutes on each side or until done.
  3. Combine remaining Balsamic Vinaigrette and salad greens; toss well. Divide the greens mixture evenly among 4 plates; top each serving with 1 chicken breast half.


Healthy Units: 4 per serving
calories: 221 carbohydrates: 14.2 g cholesterol: 66 fat: 5.6 g sodium: 86 mg protein: 28.5 g calcium: 67 mg iron: 2.5 mg fiber: 2 g

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