Best 2 Balsamic Chicken Cutlet Over Spinach Salad With Mushrooms Bacon And Warm Shallot Dressing Recipes
Are you looking for a flavorful and elegant main course that is easy to make? Look no further than balsamic chicken cutlet over spinach salad with mushrooms, bacon, and warm shallot dressing. This dish combines juicy chicken cutlets marinated in tangy balsamic vinegar with a bed of fresh spinach, sautéed mushrooms, and crispy bacon, all drizzled with a warm shallot dressing that adds a touch of sweetness and creaminess.
Here are our top 2 tried and tested recipes!
WARM BACON AND SHALLOT VINAIGRETTE
Provided by Geoffrey Zakarian
Categories condiment
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put the bacon in a small saucepan over medium heat and cook, stirring often so the bacon doesn't burn, until the fat begins to render. Add the shallots and cook until softened, about 3 minutes. Remove the pan from the heat and whisk in the sherry vinegar and mustard, followed by the olive oil and tarragon. Season as needed with salt and pepper.
- Pour the vinaigrette over the greens in a bowl and toss. Add the goat cheese and toss again. Serve immediately.
BALSAMIC CHICKEN SALAD
My family enjoys these flavors in the Balsamic Chicken and Fresh Mozzarella recipe from this site. I turned it into a salad with great results.
Provided by sugarmagnolia_fl
Categories Salad Green Salad Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
- Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
- Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
- To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 17.8 g, Cholesterol 80.6 mg, Fat 22.8 g, Fiber 3.8 g, Protein 32.8 g, SaturatedFat 3.7 g, Sodium 1335.3 mg, Sugar 2.4 g
Tips:
- To save time, use pre-cooked chicken cutlets or tenders. Look for them in the deli section of your grocery store.
- If you don't have balsamic vinegar, you can substitute red wine vinegar or apple cider vinegar.
- Feel free to add other vegetables to the salad, such as tomatoes, cucumbers, or avocado.
- If you don't have shallots, you can use a small onion instead.
- Make sure the skillet is hot before adding the chicken cutlets. This will help them to sear and brown properly.
- Don't overcrowd the skillet when cooking the chicken. Cook them in batches if necessary.
- Let the chicken rest for a few minutes before slicing and serving. This will help the juices to redistribute throughout the meat.
Conclusion:
Balsamic chicken cutlets over spinach salad with mushrooms, bacon, and warm shallot dressing is a delicious and easy meal that's perfect for a weeknight dinner. The chicken is tender and flavorful, the salad is fresh and crisp, and the dressing is tangy and savory. This dish is sure to please everyone at the table.
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