Balsamic Chicken Salad

1. 1

   Marinade chicken tenders with 1/3 bottle of Balsamic Vinegarette.

2. 2

   In seperate container, marinade portabella caps in 1/3 bottle of vinegarette.

3. 3

   Marinade both at least 30 minutes.

4. 4

   Preheat broiler.

5. 5

   Prepare salad ingredients.

6. 6

   Toss romaine, green onions and tomatoes.

7. 7

   Place chicken and mushrooms on broiler pan, broil 2 inches from heat 3-4 minutes per side, until chicken tenders are cooked through and golden.

8. 8

   Remove from heat.

9. 9

   Slice chicken tenders and mushrooms.

10. 10

    Plate salad greens on 4 plates.

11. 11

    Distribute chicken and mushrooms evenly.

12. 12

    Sprinkle with mozzarella cheese.

13. 13

    Sprinkle fresh basil over top.

14. 14

    Serve with balsamic vinegarette.

15. 15

    Sprinkle balsamic vinegar for those who like a little extra tang.

* Per serving · 4 servings · Values may vary.

No additional tips available.