Caramelized Onion Balsamic Chicken Salad
This delicious salad uses the balsamic vinegar mixture to marinate the chicken, as the dressing, and also as the finish for the caramelizing of your onion topping. Serve up this fancy, but easy to make, chicken salad soon.
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This salad is scrumptious! We call it "Fancy Restaurant Salad" because that's how elegant it can be. The marinade is used for three things: marinating the chicken, as the salad dressing, and as the finishing touch to your caramelized onions. Using one sauce for these three different things gives them their own unique flavour. Try it out for yourself and see!
You can use whatever lettuce and veggies you like for the base of your salad. These are what I had on hand (and love)!
Prep Time: 20 minutes plus marinating time
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 3-4 servings
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 1 Tbsp lemon juice
- 2 tsp lemon zest
- 2 Tbsp brown sugar
- 1 tsp dried rosemary
- 1 Tbsp mustard
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 2 large chicken breasts
- 1/2 onion, sliced
- 1/2 head lettuce
- 2 tomatoes, sliced
- 1/2 carrot shavings
- steamed asparagus bits
- steamed broccoli bits
- In a bowl, whisk together oil, vinegar, soy sauce, Worcestershire sauce, lemon juice, lemon zest, brown sugar, rosemary, mustard, salt, pepper, and garlic powder. Take half and reserve in a little bowl or jar.
- The non-reserved portion will be your chicken marinade. Place chicken in bowl and cover with marinade. Use your whisk or a fork press marinade into chicken, almost like you're gently tenderizing it. Cover and place in fridge for 4 hours to overnight.
- Preheat oven to 400 F. I used my large toaster oven. Line a baking sheet and place chicken on top. Bake in oven for 20-25 minutes, until internal temperature is 165 F.
- While chicken is cooking, it's time to caramelize the onions. Grease a pan and place over high heat. Add onions and cook until edges are browning, then bring the heat down to low. Add a bit of salt, then cook, stirring frequently, until onions are browned and very soft. If at any time it looks dry, add a bit of water. Keep cooking. This will take about the same time it will take the chicken to cook.
- While the onions are cooking, build your salad base with the rest of the lettuce and veggies.
- Pour in half of the reserved marinade you made, and give it a toss.
- Remove chicken from oven and thinly slice. Lay on top of the salad.
- Pour the remaining portion of the reserved marinade into the pan with the onions and stir, cooking until liquid is absorbed.
- Place the onions on top of the chicken. Serve immediately.
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