Maria's Balsamic Chicken Salad
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tablespoons olive oil5 tablespoons balsamicvinegar5 cloves garlic, coarsely choppedNonstick cooking spray2 4-ounce boneless, skinless chicken breasts6 cups red leaf lettuce2/3 cup mandarin oranges2/3 cup sliced beets12 whole-grain croutons1/4 cup sliced almonds4 tablespoons light Italian vinaigrette dressing
Mix olive oil, balsamic vinegar and garlic and place in a bowl or zippered plastic bag. Add chicken breasts and seal or cover. Marinate in refrigerator for at least two hours, as long as 24.Preheat oven to 375° F. Lightly coat a skillet with cooking spray and place over medium heat.Add chicken breasts and sear2 minutes on each side.Place chicken in ovenproof dish or pan and bake 12 to 15 minutes or until chicken reaches an internal temperature of 165° F. Remove from oven and let cool.Divide lettuce, mandarin oranges, beets, croutons and almonds into two bowls and toss each with 2 tablespoons dressing. Slice chicken breasts and place over salads.