Filed Under: cook, north-american, snack, Under 20 Mins, vegetable

Apple, Avocado and Balsamic Chicken Salad

A wonderful chicken dish with the always tasty balsamic flavour.

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April 8th, 2012

Submitted by Melanie Glenwright, Winnipeg, MB
Recipe Tested by Christy Pengilly

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Servings
4
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
  • 4 boneless, skinless chicken breasts
  • 3 teaspoons olive oil
  • 1/3 Cups balsamic vinegar
  • 1/2 Cups chicken stock
  • 2 tablespoons sugar
  • 1 clove garlic, crushed
  • 1 teaspoon dried italian seasoning
    • Balsamic Vinaigrette
    Ingredients
  • 1/4 Cups balsamic vinegar
  • 2 teaspoons dark brown sugar, optional
  • 1 tablespoon chopped garlic
  • 1/2 teaspoons salt
  • 1/2 teaspoons freshly ground black pepper
  • 3/4 Cups olive oil
    • Apple and Avocado Salad
    Ingredients
  • 4 Cups baby spinach leaves
  • 2 tablespoons dried cranberries
  • 1 tablespoon chopped salted pecans
  • 1/2 apple, cored and diced
  • 1 tablespoon diced red onion
  • 2 tablespoons grated carrot
  • 1/2 avocado, peeled and diced
    • Directions
  • 1.

    Set chicken in a shallow bowl. Add the combined vinegar, chicken stock, sugar, garlic and seasoning. Allow chicken to marinate 10 minutes on each side. Remove chicken and set marinade aside.

  • 2.

    Mix balsamic vinaigrette ingredients in small bowl and chill.

  • 3.

    Place marinade in small saucepan and bring to a boil. Reduce heat to low and simmer

  • 4.

    Meanwhile, assemble spinach, cranberries, pecans, apple, onion, carrot, and avocado onto two salad plates and chill.

  • 5.

    Briefly heat the olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts. Cook each chicken breast 4 minutes each side (or until browned). Add the marinade to the skillet and continue cooking for an additional 3-4 minutes while turning the chicken breasts until they are cooked through

  • 6.

    Pour desired amount of balsamic vinaigrette on salad then top with warm chicken. Serve

    • Apple, Avocado and Balsamic Chicken Salad
    Photography by Christy Pengilly
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