This Balsamic Glazed Chicken Salad combines succulent chicken breasts with garden greens, feta cheese, and fresh figs, peaches and avocado.
Course Entrée/Main / Salad
Cuisine Italian, Canadian, American
Prep Time 15minutes
Cook Time 35minutes
Total Time 50minutes
Author Flavour & Savour
2boneless, skinless chicken breasts
3tbspbalsamic vinegar,de Modena
1/4tspfreshly ground pepper
1avocado,pitted, peeled and sliced
1largepeachpitted, peeled and sliced
2cupsfresh salad greens
1/2long English cucumber,sliced
Preheat oven to 400°F.
In a small saucepan on the stove top, heat oil. Add minced garlic and cook, stirring until golden and fragrant, being careful not to let it burn. Add balsamic vinegar, honey, Dijon mustard, salt and pepper and stir until slightly thickened, about 4 minutes. Remove from heat and set aside.
Pat chicken breasts dry. In a small oven proof skillet, heat 1 tsp oil and 1 tsp butter. When hot, add chicken breasts and brown for 3 - 5 minutes on each side until golden. Remove from heat, brush with half of the Balsamic Glaze, reserving half to drizzle on salad later. Transfer skillet to oven and bake for 15 minutes or until no longer pink inside. Remove from oven and let rest.
While chicken is baking, assemble salad ingredients in a bowl. Slice chicken, add to bowl, drizzle with remaining balsamic glaze and serve.
This delicious recipe brought to you by Flavour and Savour. https://www.flavourandsavour.com