Name: Chicken, Pepper & Tomato Balsamic Salad
Total time: 1 h 15 min
Ingredients: ¼ cup balsamic vinegar plus 1 tablespoon, divided; 2 tablespoons extra-virgin olive oil; ¾ teaspoon kosher salt; ¼ teaspoon ground pepper; 4 cups grape tomatoes (about 19 ounces), halved; ½ cup thinly sliced white onion; ⅓ cup chopped fresh basil or parsley; 2 cups sliced cooked chicken breast (12 ounces); 1 cup sliced green bell pepper

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Ingredients

¼ cup balsamic vinegar plus 1 tablespoon, divided
2 tablespoons extra-virgin olive oil
¾ teaspoon kosher salt
¼ teaspoon ground pepper
4 cups grape tomatoes (about 19 ounces), halved
½ cup thinly sliced white onion
⅓ cup chopped fresh basil or parsley
2 cups sliced cooked chicken breast (12 ounces)
1 cup sliced green bell pepper

Directions

Step 1
Whisk 1/4 cup vinegar, oil, salt and pepper in a large bowl. Add tomatoes, onion and basil (or parsley); stir to combine. Refrigerate, stirring once or twice, for at least 1 hour. Add chicken, bell pepper and the remaining 1 tablespoon vinegar and toss to coat.

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To make ahead

Refrigerate for up to 3 days.

Nutrition Facts

Serving Size:

1 1/2 cups

Per Serving:

232 calories; fat 10g; cholesterol 60mg; sodium 425mg; carbohydrates 12g; dietary fiber 3g; protein 24g; sugars 8g; niacin equivalents 15mg; saturated fat 2g; vitamin a iu 1581IU; potassium 650mg.

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Chicken, Pepper & Tomato Balsamic Salad

Print Options

Ingredients

Directions

To make ahead

Nutrition Facts