Balsamic Chicken and Tomato Salad

1. 1

   Preheat oven to 450.

2. 2

   Whisk oil, vinegar, and garlic in small bowl.

3. 3

   Season with salt and pepper.

4. 4

   Transfer just over 1/4c dressing to resealable plastic bag.

5. 5

   Add chicken and turn to coat.

6. 6

   Let stand 10 minutes.

7. 7

   Place chicken, skin side up onto lined cookie/baking sheet.

8. 8

   Cover with foil.

9. 9

   Roast until cooked through, about 25 minutes.

10. 10

    Combine salad greens, tomatoes, and cheese in large bowl.

11. 11

    Mix in all but 2 tablespoons of remaining dressing.

12. 12

    Divide salad among 4 plates.

13. 13

    Cut chicken off bone and slice.

14. 14

    Place on top of salad.

15. 15

    Sprinkle with salt and pepper.

16. 16

    Drizzle with remaining dressing and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.