The Pioneer Woman Tasty Kitchen
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Balsamic Chicken Dinner Salad

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Tender strips of chicken are tossed with a balsamic vinegar, sun-dried tomato and caper pan sauce over a bed of fresh greens. We are talking the ultimate dinner salad, here.

Ingredients

  • 1 cup Sun-dried Tomatoes (not The Oil Packed Variety)
  • ½ cups Semi-dry Or Dry White Wine
  • 6 whole Boneless, Skinless Chicken Breast Halves, Sliced Into Thin Strips
  • ¼ cups Extra Virgin Olive Oil
  • 2 cloves Garlic, Peeled And Minced Or Pressed
  • ⅓ cups Balsamic Vinegar
  • 1-½ teaspoon Brined Non-pareil Capers, Drained
  • 5 whole Basil Leaves, Torn Into Pieces
  • 12 cups Mixed Salad Greens
  • Salt And Freshly Ground Pepper

Preparation

Put the sun-dried tomatoes in a heat-proof bowl.

Heat the white wine in a saucepan or microwave just until steam is rising from the top. Pour the hot wine over the sun-dried tomatoes and cover with a saucer or plastic wrap. Set aside to re-hydrate.

Sprinkle the sliced chicken breasts with salt and pepper. Place a large, heavy-bottomed skillet over medium high heat and add 1 tablespoon of the olive oil. When the oil is shimmery, add as much of the chicken as you can without overcrowding the pan.

Saute the chicken until just cooked through and lightly browned. This will take about 3-4 minutes per side, but will also depend on how thick you slice the chicken. Transfer the cooked chicken to a plate. Repeat cooking the remaining chicken, adding 1 tablespoon of olive oil each time you add more chicken. You will probably have 3 batches, depending on the size of the chicken breasts.

When the final batch of chicken has been removed from the pan, add any remaining olive oil and the garlic and stir for about 15 seconds, or until the garlic is fragrant. Add the vinegar and stir the remove any tasty bits stuck to the bottom of the pan. When the vinegar boils up and starts to thicken, add the sun-dried tomatoes in the white wine, the capers and the basil, and return the chicken to the pan. Toss to coat and heat through. Remove the pan from the heat.

Add two cups of mixed salad greens to a plate for each of the desired number of servings and use tongs to arrange about a cup of chicken over each salad. Spoon pan sauces over the chicken, if desired.

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Avatar of Mary

Mary on 1.20.2013

I really liked the dressing on the salad!

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