Best 8 Balsamic Roast Chicken With Arugula And Tomato Salad Recipes

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**Balsamic Roast Chicken with Arugula and Tomato Salad: A Delightful Symphony of Flavors**

Prepare to tantalize your taste buds with the irresistible Balsamic Roast Chicken, an exquisite culinary masterpiece that effortlessly combines succulent chicken, tangy balsamic vinegar, and a vibrant medley of fresh arugula and tomato salad. This delectable dish is not only a feast for the senses but also a testament to the harmonious balance of flavors and textures.

**The Balsamic Roast Chicken**

At the heart of this dish lies the perfectly roasted chicken, infused with the rich, slightly acidic notes of balsamic vinegar. The chicken is meticulously seasoned with a blend of herbs and spices, creating a crispy, golden-brown skin that encases the tender, juicy meat. Each bite is an explosion of flavors, with the balsamic vinegar adding a touch of sweetness and depth that complements the natural savoriness of the chicken.

**Arugula and Tomato Salad: A Refreshing Accompaniment**

Accompanying the chicken is a refreshing arugula and tomato salad, a vibrant symphony of colors and textures. The peppery bite of arugula pairs perfectly with the sweet, juicy tomatoes, while the balsamic vinaigrette dressing adds a harmonious balance of tanginess and sweetness. The salad not only provides a refreshing contrast to the richness of the chicken but also adds a healthy dose of vitamins and nutrients.

**A Culinary Journey: From Preparation to Presentation**

The article takes you on a culinary journey, guiding you through every step of the preparation process. From selecting the freshest ingredients to roasting the chicken to perfection, the detailed instructions ensure that you can recreate this culinary masterpiece in your own kitchen. Additionally, the article provides helpful tips and suggestions for presentation, ensuring that your Balsamic Roast Chicken and Arugula and Tomato Salad are not only delicious but also visually appealing.

**Additional Recipes to tantalize Your Taste Buds**

In addition to the main recipe, the article offers a treasure trove of additional recipes that complement the Balsamic Roast Chicken. From delectable side dishes like roasted vegetables and creamy mashed potatoes to irresistible desserts like balsamic roasted pears and chocolate mousse, this article has something for every palate.

**Conclusion**

The Balsamic Roast Chicken with Arugula and Tomato Salad is a culinary delight that showcases the perfect harmony of flavors and textures. With its crispy skin, tender meat, and refreshing salad, this dish is sure to become a favorite in your kitchen. Additionally, the article provides a wealth of additional recipes, making it a valuable resource for home cooks and food enthusiasts alike.

Here are our top 8 tried and tested recipes!

ARUGULA SALAD



Arugula Salad image

Simple, perfect arugula salad with lemon balsamic dressing and Parmesan. Easy and flavorful! This healthy side goes with any meal and is ready in minutes.

Provided by Erin Clarke / Well Plated

Categories     Salad

Time 10m

Number Of Ingredients 10

5 ounces arugula (about 5 cups)
4 medium carrots
1 pint cherry tomatoes (halved)
1/3 cup large Parmesan cheese shavings
3 tablespoons chopped sunflower seeds or chopped nuts of choice-toasted and chopped walnuts
1 tablespoon chopped mild fresh herbs of choice (such as chives, parsley, or tarragon (optional))
2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon)
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt

Steps:

  • Place the arugula, carrots, and tomatoes in a large bowl.
  • In a small bowl or large measuring cup, whisk together the dressing ingredients: lemon juice, balsamic vinegar, olive oil, and salt. (Alternatively, you can shake them all together in a mason jar with a tight-fitting lid).
  • Drizzle enough over the arugula to moisten it, then toss to combine.
  • Sprinkle Parmesan and any desired nuts or herbs over the top. Serve immediately with a drizzle of extra dressing as desired.

Nutrition Facts : ServingSize 1 (of 6), Calories 122 kcal, Carbohydrate 9 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 3 mg, Fiber 2 g, Sugar 5 g

BAKED CHICKEN MILANESE WITH ARUGULA SALAD AND TOMATOES



Baked Chicken Milanese with Arugula Salad and Tomatoes image

Baked Chicken Milanese is made with breaded chicken cutlets, baked in the oven topped with arugula, tomatoes and balsamic. This is my favorite restaurant dish, made healthier!

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 15

1 tbsp olive oil
2 tbsp balsamic vinegar
5 medium ripe tomatoes (diced)
1/4 small red onion (sliced thin)
1 tbsp chopped fresh basil
kosher salt and pepper to taste
6 cups baby arugula
24 oz 3 boneless skinless chicken breasts, sliced in half lengthwise
3/4 cup whole wheat Italian seasoned breadcrumbs
1/3 cup grated Romano cheese (or parmesan)
1 lemon (juice of)
1 tbsp olive oil
kosher salt
fresh cracked black pepper
olive oil spray (I used my misto)

Steps:

  • In a medium bowl, whisk olive oil and balsamic.
  • Add tomatoes, basil and onions; season with salt and pepper. and toss.
  • Set aside at least 10 minutes so the juices combine.
  • Preheat oven to 450°.
  • Place a large baking pan in the oven to get hot.
  • Combine breadcrumbs and grated cheese in one bowl.
  • In another bowl combine olive oil, lemon juice, and pepper.
  • Lightly pound chicken breasts into cutlets, you should have 6.
  • Wash and dry cutlets well with paper towels; season with salt and pepper.
  • Dip cutlets into lemon/oil mixture, then into breadcrumbs, pressing firmly to adhere.
  • Remove the baking pan from the oven and spray with cooking spray.
  • Place the chicken on the baking sheets and spray with olive oil spray on top.
  • Bake chicken, turning once halfway through for about 15 minutes total, or until chicken is golden brown.
  • Remove from the oven and top with arugula and tomato salad on top.

Nutrition Facts : ServingSize 3 oz chicken with salad, Calories 250 kcal, Carbohydrate 17.4 g, Protein 24.3 g, Fat 8.5 g, SaturatedFat 2 g, Cholesterol 54 mg, Sodium 87.2 mg, Fiber 3 g, Sugar 1.1 g

ARUGULA AND TOMATO SALAD



Arugula and Tomato Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

8 campari or other cocktail tomatoes, quartered
1 pint yellow and/or orange cherry tomatoes, halved
1 teaspoon aged balsamic vinegar, plus more for drizzling
Kosher salt and freshly ground black pepper
5 ounces baby arugula (about 8 cups)
1 teaspoon extra-virgin olive oil, plus more for drizzling
Shaved parmesan cheese, for topping

Steps:

  • Toss the tomatoes with the balsamic vinegar, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Set aside until juicy, about 5 minutes. Toss the arugula with the olive oil, a pinch of salt and a few grinds of pepper in a large bowl.
  • Spread the arugula on a platter. Spoon the tomatoes and their juices on top, then drizzle with more olive oil and vinegar. Top with parmesan.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE



Roasted Chicken with Balsamic Vinaigrette image

Provided by Giada De Laurentiis

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 10

1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Steps:

  • Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
  • Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

BALSAMIC AND TOMATO ROAST CHICKEN



Balsamic and Tomato Roast Chicken image

Provided by Donna Hay

Categories     Chicken     Tomato     Roast     Kid-Friendly     Quick & Easy     Vinegar     Basil     Summer     Capers     Small Plates

Yield Makes 4 servings

Number Of Ingredients 9

4 thick slices eggplant (aubergine), cut lengthwise
4 chicken breast fillets
1 x 400g (14 ounce) can whole peeled tomatoes, drained and quartered
2 tablespoons salted capers, rinsed
1/4 cup (2 fluid ounnces) balsamic vinegar
1 tablespoon olive oil
2 tablespoons brown sugar
1/4 cup whole basil leaves
cracked black pepper

Steps:

  • Preheat the oven to 200° C (400° F). Place the eggplant on the bottom of a baking dish and top each slice with a chicken breast. Combine the tomatoes, capers, balsamic, oil, and sugar and spread over the chicken breast. Bake for 20-25 minutes or until the chicken is cooked through. Sprinkle with the basil leaves and pepper and serve with a rocket (arugula) salad.

ROASTED TOMATO AND ARUGULA SALAD



Roasted Tomato and Arugula Salad image

Provided by Andrew Friedman

Categories     Salad     Tomato     Appetizer     Vegetarian     Lunch     Arugula     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a starter or accompaniment

Number Of Ingredients 7

1 cup olive oil
1 large clove garlic, minced
1 1/4 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
12 large plum tomatoes, halved lengthwise and seeded
2 tablespoons balsamic vinegar
2 1/2 cups (loosely packed) arugula

Steps:

  • Preheat oven to 250°F. Line large rimmed baking sheet with foil.
  • In large bowl, stir together olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip tomato halves into oil, shake off excess, and arrange on baking sheet, cut sides down. Roast until skins are wrinkled and beginning to brown, about 2 hours. (Tomatoes can be roasted ahead and refrigerated, covered, up to 2 days. Bring to room temperature before using.)
  • In large bowl, whisk together remaining 1/2 cup olive oil, vinegar, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add arugula and tomatoes and toss to coat.

BALSAMIC ROAST CHICKEN



Balsamic Roast Chicken image

When the aroma from this dish fills your house, your family will think you spent all day cooking. But this elegant, Sunday-special roast chicken, flavored with rosemary, wine and balsamic vinegar, is surprisingly simple to make. -Tracy Tylkowski, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 12 servings (1-1/2 cups onion sauce).

Number Of Ingredients 8

2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
3 garlic cloves, minced
1 teaspoon salt
1 teaspoon pepper
2 medium red onions, chopped
1 roasting chicken (6 to 7 pounds)
1/2 cup dry red wine or reduced-sodium chicken broth
1/2 cup balsamic vinegar

Steps:

  • Preheat oven to 350°. Mix rosemary, garlic, salt and pepper. Place onions in a roasting pan; place chicken over onions, breast side up. , Pat chicken dry. With fingers, carefully loosen skin from chicken; rub rosemary mixture under the skin. Secure skin to underside of breast with toothpicks. Tuck wings under chicken; tie drumsticks together., Mix wine and vinegar; pour over chicken. Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Transfer onion and pan drippings to a small bowl; skim fat. Remove and discard skin from chicken before serving. Serve with onion sauce.

Nutrition Facts : Calories 182 calories, Fat 7g fat (2g saturated fat), Cholesterol 77mg cholesterol, Sodium 275mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges

BALSAMIC ARUGULA SALAD



Balsamic Arugula Salad image

With four simple ingredients, this salad comes together in a flash and makes a sophisticated side with an arugula taste.-Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 4

6 cups fresh arugula or baby spinach
1/2 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
1/4 cup balsamic vinaigrette

Steps:

  • In a large bowl, combine the arugula, tomatoes and cheese. Drizzle with vinaigrette; toss to coat. Serve immediately.

Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Use a whole chicken for the most flavorful results. If you only have chicken breasts or thighs, you can still make this recipe, but the cooking time will be shorter.
  • Pat the chicken dry before roasting to help the skin crisp up.
  • Roast the chicken at a high temperature (425 degrees Fahrenheit) for the first 30 minutes, then reduce the heat to 350 degrees Fahrenheit for the remaining cooking time.
  • Baste the chicken with the balsamic vinegar mixture every 20 minutes or so to keep it moist and flavorful.
  • Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.
  • Serve the chicken with the arugula and tomato salad for a refreshing and flavorful meal.
  • To make the arugula and tomato salad, simply combine arugula, tomatoes, red onion, and a balsamic vinaigrette dressing.

Conclusion:

This balsamic roast chicken with arugula and tomato salad is a delicious and easy-to-make weeknight meal. The chicken is juicy and flavorful, and the salad is refreshing and light. This recipe is sure to please everyone at your table.

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