Name: Balsamic Chicken Salad
Cook time: 10 min
Total time: 10 min
Ingredients: 500g skinned and boned chicken breasts, diced; 300 ml Balsamic Vinaigrette Salad Dressing; 1 tsp Dijon mustard; Salt and freshly ground pepper to taste; 500g firmly packed fresh spinach, chopped; a pack/large handful of fresh basil, chopped; 350g fresh cherry tomatoes, halved; 250g peppers, diced; salad leaves (watercress, rocket, lamb’s lettuce etc)

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Balsamic Chicken Salad

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Author: Jane Hutton
Cook Time: 10
Total Time: 10 minutes

Ingredients

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500g skinned and boned chicken breasts, diced
300 ml Balsamic Vinaigrette Salad Dressing
1 tsp Dijon mustard
Salt and freshly ground pepper to taste
500g firmly packed fresh spinach, chopped
a pack/large handful of fresh basil, chopped
350g fresh cherry tomatoes, halved
250g peppers, diced
salad leaves (watercress, rocket, lamb’s lettuce etc)

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Instructions

Place chicken in a bag and pour 200 ml of balsamic vinaigrette in bag with chicken. Marinate for at least 2 hours, but best if marinated overnight. Take chicken out of bag and discard marinade. Grill chicken breasts, about 5 to 6 minutes on each side until cooked through. Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side. Once cooled, dice chicken up in small bites. Whisk together remaining 100 ml balsamic vinaigrette dressing and mustard in a small bowl. Prepare the salad leaves in a bowl. Toss together the leaves, chicken, balsamic mixture, spinach, and remaining ingredients. Serve immediately.