Drizzles & Vinaigrettes Recipes

Chicken Avocado Caprese Salad May 29, 2019 13:54

Ingredients

Marinade/Dressing:

  • 1/4 cup (60ml) balsamic Drizzle
  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • 2 teaspoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon dried basil
  • 1 teaspoon salt

Salad:

  • 4 chicken thigh fillets, skin removed (no bone)*
  • 5 cups Romaine, (or cos) lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 1 cup cherry or grape tomatoes, sliced
  • 1/2 cup mini mozzarella / bocconcini cheese balls
  • 1/4 cup basil leaves, thinly sliced
  • Salt and pepper, to season

Instructions

  1. Whisk marinade ingredients together to combine. Place chicken into a shallow dish; pour 4 tablespoons of the dressing / marinade onto the chicken and stir around to evenly coat chicken. Reserve the untouched marinade to use as a dressing.
  2. Heat about one teaspoon of Extra Virgin Olive Oil in a large grill pan or skillet over medium-high heat and grill or sear chicken fillets on each side until golden, crispy and cooked through. Once chicken is cooked, set aside and allow to rest.
  3. Slice chicken into strips and prepare salad with lettuce, avocado slices, tomatoes, mozzarella cheese and chicken. Top with basil strips; drizzle with the remaining dressing; season with salt and pepper; serve.

Notes *Boneless, skinless chicken breasts can be used instead of thighs


Peach, Halloumi and Smoked Balsamic Salad January 30, 2018 15:47

Delicious Peach Haloumi and Manuka Smoke infused Balsamic Drizzle salad

Mustard Balsamic Baked Chicken March 27, 2014 13:46

You can use any cut of chicken for this recipe, and bake some vegetables alongside for a super easy meal.  The bonus of not many dishes makes me smile every time I make it!

Ingredients

Preparation

  1. In a bowl, combine the Seedy Mustard, Balsamic Drizzle / Vinegar, garlic, rosemary, lemon juice, and season to taste with salt and pepper.
  2. Slowly pour the olive oil in with the mixture while whisking.
  3. Place the chicken in a marinating container (glass or plastic; don’t use metal) and pour the mustard balsamic marinade on top. Place in the refrigerator or leave on the counter, covered, and marinate for about 30 minutes.
  4. Preheat your oven to 375 F.
  5. Transfer the chicken to a baking dish and empty the remaining sauce on top.
  6. Place in the oven and bake for 1 hour or until the chicken is cooked.
  7. Serve with roasted vegetables.

Credit to the creators of this recipe: Recipe adapted from www.paleoleap.com