Warm Balsamic Vinegar Chicken Salad With Goat Cheese Recipe

Name: Warm Balsamic Vinegar Chicken Salad With Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb boneless skinless chicken breast, cut into bite size pieces; 2 ounces crumbled goat cheese; 2 blanched kale leaves (or boiled and cooled); 1/4 cup blanched spinach (or boiled and cooked, you can also use thawed frozen spinach or raw spinach); 1/4 cup crushed or diced, fresh or canned tomato (if using fresh use one small tomato and also add two tablespoons of chicken broth at the same time y); 2 tablespoons chopped walla walla onions (or other sweet); 1 large garlic clove, crushed or finely chopped (you can also use coarsely chopped roasted garlic in place of the raw but use twice as much); 1/4 cup balsamic vinegar; 1 tablespoon olive oil; 1 teaspoon fresh ground pepper; 1 pinch sea salt; 3 tablespoons white wine; 1/4 cup chicken broth

Servings: persons

3/4 lb boneless skinless chicken breast, cut into bite size pieces
2 ounces crumbled goat cheese
2 blanched kale leaves (or boiled and cooled)
1/4 cup blanched spinach (or boiled and cooked, you can also use thawed frozen spinach or raw spinach)
1/4 cup crushed or diced, fresh or canned tomato (if using fresh use one small tomato and also add two tablespoons of chicken broth at the same time y)
2 tablespoons chopped walla walla onions (or other sweet)
1 large garlic clove, crushed or finely chopped (you can also use coarsely chopped roasted garlic in place of the raw but use twice as much)
1/4 cup balsamic vinegar
1 tablespoon olive oil
1 teaspoon fresh ground pepper
1 pinch sea salt
3 tablespoons white wine
1/4 cup chicken broth

1
Heat Olive oil on low - medium heat for about two minutes, before shimmering add onions, cook about one minute and add garlic, chicken, pepper and salt. Cook until chicken is mostly done then add wine, vinegar and chicken broth, cook three or four minutes until everything is well mixed and heated, add tomatoes (if using fresh tomatoes add them and broth). Heat through and turn up heat to just above medium, simmer lightly five to ten minutes.
2
Add about two tablespoons of balsamic vinegar to the lettuces and kale (and spinach if using fresh) and mix thoroughly.
3
Assemble Lettuce mixture, cooked spinach, goat cheese and balsamic chicken mixture from pan in bowls and enjoy!
4
cooking times are approximately I have no idea how long this took me.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 lb boneless skinless chicken breast, cut into bite size pieces, 2 ounces crumbled goat cheese, 2 blanched kale leaves (or boiled and cooled), 1/4 cup blanched spinach (or boiled and cooked, you can also use thawed frozen spinach or raw spinach), and more.

Yes, Warm Balsamic Vinegar Chicken Salad With Goat Cheese 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.

Warm Balsamic Vinegar Chicken Salad With Goat Cheese

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