Balsamic Chicken over Greens

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
27
min.
Servings

4 servings

Balsamic vinaigrette, garlic and crushed red pepper make a tangy marinade for the grilled chicken breast slices in this green salad main dish.

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What You Need

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Make It

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  • 1. Place chicken breasts in a resealable plastic bag set in a shallow dish. For marinade: Stir together 1/2 cup of the vinaigrette, the garlic, and crushed red pepper. Pour marinade over the chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally.
  • 2. Drain chicken, reserving marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through grilling time. Discard any remaining marinade.
  • 3. Arrange greens on four dinner plates. Cut grilled chicken into strips. Arrange chicken on top of greens. Serve with remaining 1/4 cup vinaigrette. Makes 4 servings.
  • 4. Broiler method: Place chicken on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once and brushing with the reserved marinade halfway through broiling time. Discard any remaining marinade.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 2g
Saturated fat 1g
Cholesterol 66mg
Sodium 312mg
Carbohydrate 4g
Dietary fiber 1g
Protein 27g
   

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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