Ingredients:
• 4 boneless, skinless chicken breasts
• 3 tsp olive oil
• 1/3 cup balsamic vinegar
• 1/2 cup chicken stock
• 2 tbsp sugar
• 1 clove garlic, crushed
• 1 tsp dried Italian seasoning
Balsamic Vinaigrette:
• 1/4 cup balsamic vinegar
• 2 tsp dark brown sugar, optional
• 1 tbsp chopped garlic
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup olive oil
Salad:
• 4 cups baby spinach leaves
• 1 tbsp dried cranberries
• 1 tbsp chopped salted pecans
• 1/2 apple, cored and diced
• 1 tbsp diced red onion
• 2 tbsp grated carrot
• 1/2 avocado, peeled and diced
Method:
Set chicken in a shallow bowl. Add combined vinegar, chicken stock, sugar, garlic and seasoning. Marinate chicken 10 minutes on each side. Remove chicken and set marinade aside. Mix vinaigrette ingredients in small bowl and chill.
Place marinade in small saucepan and bring to a boil. Reduce heat to low and simmer. Assemble spinach, cranberries, pecans, apple, onion, carrot and avocado on plates and chill.
Briefly heat olive oil in a large skillet over medium-high heat. Add chicken, and cook each breast 4 minutes each side (or until browned). Add marinade to skillet and continue cooking 3-4 minutes, turning breasts until cooked through. Pour vinaigrette on salad then top with warm chicken. Serve.
Serves 4
Prep Time: 20 minutes
Cook Time: 10 minutes
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