Cherry Balsamic Chicken Salad With Spinach, Arugula, Fennel, and Grapes

Recipe for Cherry Balsamic Chicken Salad With Spinach, Arugula, Fennel, and Grapes

CHICKEN:

Ingredients

1/2 cup white balsamic vinegar
1/4 cup plus 1 tablespoon olive oil, divided
2 medium cloves garlic, pressed or mashed
1/4 cup cherry fruit-only spread
1/4 cup packed brown sugar
1 teaspoon salt
4 boneless, skinless chicken breast halves

Instructions

In a medium bowl, whisk the vinegar, ¼ cup of olive oil, garlic, cherry spread, brown sugar, and salt. Pour the ingredients into a large zippered bag. Add the chicken, seal the bag, and refrigerate for at least 2 hours and up to 24 hours, turning the chicken occasionally to make certain that all of the parts are coated with marinade.

Remove the chicken from the marinade and let the excess drip off. Put 1 tablespoon of olive oil into a large skillet over high heat. Add the chicken and sauté for 5 to 7 minutes per side, or until it is browned on both sides and the chicken is cooked through. Transfer to a plate and keep warm.

SALAD:

Yield: 

Makes 4 to 6 servings.

Category

Course

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