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Balsamic Chicken on Salad

10 May 2010

Yesterday, Jeremy and I drove to Rhode Island to surprise my mom for Mother’s Day.  On the way back we made a pilgrimage to Trader Joe’s. Among other things, I got a bag of the Olive Oil Popcorn. Oh my goodness, so good. We went for a jog after we got home and then chilled out watching baseball for the rest of the night.

Today I had a case of the Monday’s; visualizing a favorite dinner helped me make it through the afternoon.


While we haven’t had it in a while, it’s just  a great, satisfying dinner. Once we start eating it, it magically appears on the menu list every other week.

This dinner is one of the fastest week night meals you can make. It’s enjoyable all year round, but I do prefer it in the summer.


  • Chicken
  • Garlic (3 Cloves), chopped
  • Balsamic Vinegar
  • Fresh Mozzarella
  • Green Onions
  • Baby Spinach
  • Walnuts (These are key don’t leave them out)

Procedure (can you tell who works in a Bio class two days a week):

  1. Cut the chicken into bite size pieces
  2. Marinate for a few minutes with two cloves of chopped garlic and balsamic vinegar just enough to cover the chicken
  3. Cut mozzarella into bite size pieces
  4. Begin cooking chicken with the balsamic vinegar, cook it slowly
  5. Toast walnuts either in the oven or in a pan (two handfuls is plenty)
  6. Make your own dressing! Do not put a store bought dressing on this salad. You will ruin it! You MUST make your own balsamic vinaigrette. Be creative. Use those herbs.
  7. Toss it everything but the dressing together add dressing, Enjoy!

One of my favorite things abut this salad is all of the different fork combinations – mozz and chicken, mozz and walnut, walnut and chicken, so many options.

My dressing tonight was a combination of garlic, oregano, and red pepper 

 IMG_2144         IMG_2149

These spoons are from my trip to Zambia, one of the only souvenirs I didn’t give away.



Leftovers will be excellent tomorrow.

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