Best 3 Balsamic Vinaigrette Chicken Salad Recipes
Indulge in the delightful symphony of Balsamic Vinaigrette Chicken Salad, a culinary masterpiece that tantalizes your taste buds with its harmonious blend of flavors. This delectable dish is a vibrant tapestry of succulent chicken, crisp vegetables, and a tangy, aromatic balsamic vinaigrette dressing that elevates the salad to an unforgettable experience. With variations ranging from gluten-free to low-carb and keto-friendly options, this versatile recipe caters to diverse dietary preferences, ensuring that everyone can savor its culinary magic.
From the gluten-free version that swaps out traditional breadcrumbs for almond flour, creating a lighter and healthier rendition, to the low-carb and keto-friendly options that utilize cauliflower rice instead of bread, this recipe offers a spectrum of choices to suit any dietary lifestyle. The richness of the balsamic vinaigrette dressing, made from a fusion of balsamic vinegar, Dijon mustard, honey, and olive oil, adds a delightful tanginess that complements the tender chicken and crisp vegetables, creating a symphony of flavors in every bite.
ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings of each dish
Number Of Ingredients 19
Steps:
- Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
- Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
- Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
- When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
- Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
- When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
- To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
- Serve chicken along side ravioli and spinach salad, all on the same dinner plate.
"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 2h31m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
- For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
- For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.
BALSAMIC VINAIGRETTE CHICKEN SALAD
I can never find a chicken salad recipe that I really enjoy. I decided to get creative one day and tossed a lot of ingredients together that I had on hand and came out with this deliciously yummy chicken salad. The balsamic vinaigrette is a very nice addition to the salad!
Provided by cookin_nurse
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together, chill.
- Enjoy on crescent sandwiches or your favorite type of bread.
Nutrition Facts : Calories 265.1, Fat 15.4, SaturatedFat 3.4, Cholesterol 69.6, Sodium 173.6, Carbohydrate 7.9, Fiber 1.6, Sugar 5.5, Protein 24.1
Tips:
* To make the chicken salad even more flavorful, consider marinating the chicken in the balsamic vinaigrette for at least 30 minutes before cooking. * Chopped celery, onion, and bell pepper are great additions to this chicken salad. If adding these ingredients, decrease the amount of spinach in the recipe to keep the flavors balanced. * For a spicier salad, add a pinch of cayenne pepper or a dash of hot sauce. * If you don't have any fresh parsley, you can substitute dried parsley. Use about 1/2 teaspoon of dried parsley for every 1 tablespoon of fresh parsley called for in the recipe. * Serve the chicken salad immediately, or store it in the refrigerator for up to 3 days.Conclusion:
This balsamic vinaigrette chicken salad is a delicious and healthy dish that is perfect for lunch or dinner. It is packed with protein and fiber, and it is also low in calories and fat. The balsamic vinaigrette dressing adds a tangy and flavorful twist to the salad, and the spinach and walnuts add crunch and texture. Whether you are looking for a quick and easy meal or a healthy alternative to traditional chicken salad, this recipe is sure to please.
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