Balsamic Watermelon Chicken Salad
Try this Balsamic Watermelon Chicken Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 1 cup balsamic vinegar
- 1 lb. boneless skinless chicken breasts
- 1 tablespoons olive oil
- 1/2 cup blue cheese crumbles
- 3 teaspoons all purpose seasoning (i used a spice mix i got a
- 4 cups baby spinach or greens
- 2 cups cubed watermelon
- 1/4 cup sliced or crushed almonds
- Carbohydrate 11.2259550311306 g
- Cholesterol 78.42714365 mg
- Fat 7.09976134736184 g
- Fiber 0 g
- Protein 30.1065095591457 g
- Saturated Fat 3.64111245529996 g
- Serving Size 1 1 Serving (195g)
- Sodium 323.759885167051 mg
- Sugar 11.2259550311306 g
- Trans Fat 0.649006205259799 g
- Calories 248 calories
Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the balsamic vinegar is significantly reduced and starting to become syrupy. Meanwhile, turn a grill or nonstick skillet to high heat. Sprinkle the chicken with the seasoning on both sides and drizzle with the olive oil. Transfer to the hot grill and cook until no longer pink on the inside and nicely browned on the outside. Let rest for 5 minutes; cut into small cubes. Layer the spinach with the chicken, watermelon, blue cheese, almonds, and drizzle with the balsamic reduction to taste. Top with additional olive oil if desired.
