Balsamic Chicken Salad – a delicious recipe with Chicken Breasts, Mayonaise, Green Onions, Vinegar, Halves, Salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Clean and chop the green onions, reserving any wilted pieces and the ends. Boil the chicken breasts with the wilted pieces and ends of the green onions until the chicken is cooked through. Roast the pecans on a plate in one layer in the microwave until very fragrant(2-3 minutes), checking often and stirring to redistribute the pecans. Cube the cooked chicken breasts and chop finely in a food processor (You can also mash the chicken with a fork while incorporating the mayo and vinegar to achieve a similar effect).In a medium bowl, mix the chicken with mayonaise and balsamic vinegar well. Fold in the green onions and pecans. Serve on a bed of lettuce, crackers, or as a sandwich. Fabulous with ripe avocado!
344
kcal
Calories
25
g
Fat
6
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3-4 Boneless Skinless Chicken Breasts, 1/4 cup Mayonaise, 3/4 of a bunch of chopped Green Onions, 1/2 cup (or to taste) Balsamic Vinegar, and more.
Yes, Balsamic Chicken Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
