Popular Posts

Soy Balsamic Slow Cooker Chicken
Soy Balsamic Slow Cooker Chicken

The ingredients must have come to me in my sleep. The more I use my slow cooker, the more I love it.

Cedar Planked Salmon with Cayenne Lime Butter

Cedar Planked Salmon with Cayenne Lime Butter

This salmon is so delicious on it's own. I decided to cedar plank the salmon on the grill, and drizzle it with some cayenne lime butter.

Slow Cooker Chipotle Chicken Tacos
Slow Cooker Chipotle Chicken Tacos

After having a bite of the Chipotle Chicken Tacos my coworker brought for lunch a couple of weeks ago, this was my dinner two days later.

Avocado Chicken Salad Sandwich
Avocado Chicken Salad Sandwich

If you know me you know I am a sucker for avocado and chipotle. I used a rotisserie chicken so it's super easy to make.

Egg, Prosciutto & Tomato Muffins
Sriracha Meatballs

I'm a big fan of savory muffins. These are pretty much mini omelettes in a cup. They are perfect for weekend brunch, and even better to make ahead for the week and then pop them in the microwave.

Tasty Kitcehn Member
Foodista Food Blog of the Day Badge


« Clambake at the Shore | Main | Chipotle Creamed Corn »

Grilled Balsamic Chicken Salad with Blue Cheese

It was HOT here a couple of weeks ago, and I felt that was a good excuse not to go to the grocery store for awhile. So this salad is what I threw together with some chicken I had in the freezer, the cheese I had on hand (I always have cheese on hand) and the veggies I picked up at the farmer's market outside of my building. Some heirloom cherry tomatoes and sweet jersey corn were the highlights at the farmers market. I was excited because I recently learned that you don't even have to cook the corn, you can just cut it off the cob and throw it in the salad raw. I made a balsamic dijon for the salad dressing and the end result was a refreshing dinner on a hot summer night.  Before I share the recipe, I'd like to tell you that I can never spell balsamic right on my first try. Keep reading for the recipe.


For Chicken
1-1.5 lbs chicken cutlets
1/3 cup balsamic vinegar
2 tablespoons olive oil
2-3 teaspoons herbes de Provence
1/2 teaspoon salt
1/2 teaspoon pepper

For Salad (alter or add ingredients to your taste preferences)
1 bag mixed greens
1/3 cup crumbled blue cheese
1 pint cherry tomatoes, halved
1 cucumber, sliced
2 ears of corn, uncooked & corn cut off

For Balsamic Dijon Dressing (it will keep up to 2 weeks in the refrigerator)
1/3 cup balsamic vinegar
3 teaspoons dijon mustard
1 cup olive oil

Whisk together balsamic vinegar and olive oil for chicken, and marinate chicken in this for 2 hours.

Prepare salad dressing by whisking together vinegar and mustard first. Then slowly stream olive oil in, continuing to whisk until smooth. Refrigerate.

Heat grill pan to medium high heat, mist or brush a little olive oil onto pan. Season both sides of chicken with herbes de Provence, salt, and pepper place on heated grill pan. Grill cutlets for approximately 3 minutes on each side, or until cooked through.

Slice chicken and add to mixed greens with the blue cheese, tomatoes, cucumbers, and corn. Toss salad with prepared dressing, divide among plates and enjoy!


Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.

PostPost a New Comment

Enter your information below to add a new comment.
Author Email (optional):
Author URL (optional):
Some HTML allowed: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
Related Posts Plugin for WordPress, Blogger...