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balsamic chicken w/salad (sallye)

(1 rating)
grandedame avatar
Recipe by
sallye bates
@grandedame
Austin, TX

This is another tasty, heart-healthy recipe I received from my sister. I changed it up a tad to make it easier to follow the instructions and swapped the lentils for black beans. So you can use lentils if you prefer them to black beans. Either way, the meal is a guilt-free plate of delicious that can served as an entire meal or with sides of your choice. Enjoy.

►
(1 rating)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For balsamic chicken w/salad (sallye)

  • CHICKEN INGREDIENTS
  • 4 md
    boneless skinless chicken breasts
  • 1 pinch
    each of sea salt & black pepper
  • 1 or 2 Tbsp
    olive oil
  • 2 Tbsp
    balsamic vinegar with roasted garlic
  • SALAD INGREDIENTS
  • 2-3 md
    scallions or green onions
  • 1 lg
    granny smith apple
  • 1 rib
    celery
  • 2 Tbsp
    fresh lemon juice
  • 1 can
    (15 oz) black beans
  • 2 c
    baby spinach
  • 1/2 c
    cilantro or flat leaf parsley( leafs only)
  • 2 Tbsp
    olive oil

How To Make balsamic chicken w/salad (sallye)

  • 1
    Drain and rinse black beans and set aside
  • 2
    Thinly slice the scallions or green onions. Slice the celery into thin julienne strips. Coarse chop the spinach leaves Core the apple and cut into small pieces (do not peel), sprinkle lemon juice on it for keep from turning brown. Set aside.
  • 3
    Sprinkle salt and pepper mixture over both sides of chicken breasts and set aside on cutting board or wax paper.
  • 4
    Heat olive oil in heavy skillet over medium heat until shimmering. Add the chicken breasts and cook until golden brown, turning once. (6-8 minutes per side).
  • 5
    Add balsamic vinegar to skillet and continue cooking, flipping the chicken once to make sure it is completely coated with vinegar. Deglaze the bottom of the skillet with a wooden spoon, stirring to avoid the vinegar mixture burning.
  • 6
    Toss the scallions, apple, celery, lemon juice and remaining 2 tablespoons of oil in a large bowl. with a pinch of salt and pepper.
  • 7
    Fold in the beans, chopped spinach and cilantro or parsley leaves.
  • 8
    Slice and nest the chicken on top of the salad.
  • 9
    Good as a complete meal or can be served with sides of your choice.
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