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Grilled Balsamic Chicken With Mediterranean Salad
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Member Submitted Recipe
Grilled Balsamic Chicken With Mediterranean Salad
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Instead of doing your usual grilled chicken for dinner, whip up this easy marinade and tasty Mediterranean salad to spice up your weeknight. The sweet and sour dressing pairs wonderfully with the peppery arugula. The double-duty dressing is used as marinade and salad dressing. Including sugar in the marinade helps caramelize the chicken so it browns beautifully. 
 

Prep time
0:15
Bake/Cook time
0:10
Plan for

Marinade 30 minutes to overnight

Yield
4 servings
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Grilled Balsamic Chicken With Mediterranean Salad
Extra Fine Granulated Sugar
Prep time :
0:15
Bake/Cook time :
0:10
Plan For

Marinade 30 minutes to overnight

Yield :
4 servings

INGREDIENTS

  • 4 (8 ounces) skinless boneless chicken breasts
  • 1/2 cup sugared balsamic dressing for marinade (recipe follows)

Sugared Balsamic Dressing

  • 2 tablespoons fresh lemon juice, plus 1 teaspoon zest
  • 4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
  • 1/4 cup balsamic vinegar
  • 1 tablespoon finely minced rosemary
  • 2 teaspoons dijon mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 fresh garlic cloves, grated on a micro-plane
  • 1/2 cup extra virgin olive oil

Salad

  • 1 cup cherry tomatoes, halved
  • 4 cups baby arugula
  • 1/4 cup thin sliced red onion
  • 1/4 cup crumbled feta cheese
  • 4 marinated artichoke hearts, sliced into fans

DIRECTIONS

  1. Season chicken with salt and pepper.
  2. Make dressing by mixing the lemon juice, zest, sugar, balsamic vinegar, rosemary, salt, pepper, and garlic. Whisk in the olive oil.
  3. Pour 1/2 cup of dressing into a bag, add chicken and marinate at least 30 minutes or overnight.
  4. Place 1/4 cup of remaining dressing in a small bowl.
  5. When ready to cook, remove chicken from the marinade. Grill chicken until browned on both sides, anywhere from 5-10 minutes per side depending on size of breast. Brush with 1-2 tablespoons of dressing and cook 2-3 minutes more. Add dressing to other side. Cook until internal temperature is 165°F and the juices run clear when pierced. Remove chicken and keep warm.
  6. In a large bowl, gently mix tomatoes, arugula, onion and feta with the remaining dressing and toss together.
  7. Place one chicken breast on each plate.
  8. Divide dressed salad, plate with chicken and top each with artichokes.
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