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If we could have just one salad, this hearty, refreshing main dish would be it. The vinaigrette is so versatile that it doubles as a marinade and a dressing. Serve with Olive Bread.

Recipe by Cooking Light January 2001


Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • Combine 1/2 cup Balsamic Vinaigrette and chicken in a shallow dish. Cover and marinate in refrigerator 1 hour.

  • Preheat broiler.

  • Remove chicken from dish; discard marinade. Place chicken on broiler pan coated with cooking spray; cook for 6 minutes on each side or until done.

  • Combine remaining Balsamic Vinaigrette and salad greens; toss well. Divide the greens mixture evenly among 4 plates; top each serving with 1 chicken breast half.

  • Totals include Balsamic Vinaigrette.

Nutrition Facts

221 calories; calories from fat 23%; fat 5.6g; saturated fat 0.9g; mono fat 3g; poly fat 1g; protein 28.5g; carbohydrates 14.2g; fiber 2g; cholesterol 66mg; iron 2.5mg; sodium 86mg; calcium 67mg.