Balsamic Chicken Salad Tasty Recipes

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Balsamic Chicken Salad

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Ingredients :

1 (16 ounce) bottle mild balsamic vinaigrette salad dressing (which include Newman's Own® Lighten Up® Balsamic Vinaigrette Dressing), divided
8 fowl tenders
1 (6 ounce) bundle sliced portobello mushroom caps
2 hearts of romaine lettuce, chopped
2 green onions, sliced diagonally
1 pint cherry tomatoes, reduce into quarters
1 cup shredded mozzarella cheese
1/4 cup sliced fresh basil leaves

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

Combine 1/three bottle of balsamic French dressing dressing with the bird tenders in a bowl. Toss collectively sliced mushrooms with 1/three bottle of dressing in a separate bowl. Reserve the ultimate 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at the least half-hour.
Preheat the oven's broiler, and set the oven rack about 6 inches from the warmth source.
Remove the bird tenders and mushrooms from the marinade, and drain off the excess. Broil the fowl and mushrooms till the hen is browned and cooked through, five to 8 mins. Remove the hen and mushrooms from the warmth, and slice the bird tenders into chew-sized pieces.
To serve, divide the chopped romaine lettuce between 4 plates, and pinnacle each with broiled hen and mushrooms. Sprinkle every plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the closing French dressing dressing.

Notes :

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