Balsamic Chicken Salad

Ingredients

• Servings: 4
• 1 (16 ounce) bottle light balsamic vinaigrette salad dressing (such as newman's own® lighten up® balsamic vinaigrette dressing), divided
• 8 chicken tenders
• 1 (6 ounce) package sliced portobello mushroom caps
• 2 hearts of romaine lettuce, chopped
• 2 green onions, sliced diagonally
• 1 pint cherry tomatoes, cut into quarters
• 1 cup shredded mozzarella cheese
• 1/4 cup sliced fresh basil leaves

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr


• combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. reserve the remaining 1/3 bottle. allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
• preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
• remove the chicken tenders and mushrooms from the marinade, and drain off the excess. broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
• to serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.