You can use many different combinations of Pickle Creek Infused Olive Oils and Vinegars in this healthy twist on a classic salad recipe. Two of my favorite combinations are Rosemary Infused Olive Oil + Rosemary Infused Balsamic Vinegar and Lemon Basil Garlic Infused Olive Oil + Lemon Basil Infused Balsamic Vinegar.

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Balsamic Chicken Salad

Course

Main Dish, Salad

Cuisine

American

Prep Time

15 minutes

Cook Time

45 minutes

Passive Time

10 minutes

Servings

people

Ingredients

• 1/2 c Pickle Creek infused balsamic vinegar
• 2 Tbsp honey
• 2 tsp salt
• 1 tsp black pepper
• 1/2 c Pickle Creek infused olive oil
• 2 lb boneless skinless chicken breasts or thighs
• 1/2 c pecan halves
• 1 1/2 c red grapes, halved
• 1 c celery, halved then sliced
• 1/4 c shallot (1 medium), diced
• Salt & black pepper

Course Main Dish, Salad Cuisine American Prep Time 15 minutes Cook Time 45 minutes Passive Time 10 minutes Servings people Ingredients 1/2 c Pickle Creek infused balsamic vinegar 2 Tbsp honey 2 tsp salt 1 tsp black pepper 1/2 c Pickle Creek infused olive oil 2 lb boneless skinless chicken breasts or thighs 1/2 c pecan halves 1 1/2 c red grapes, halved 1 c celery, halved then sliced 1/4 c shallot (1 medium), diced Salt & black pepper

Instructions

1. Whisk together Pickle Creek Balsamic Vinegar, honey, salt, and black pepper. Slowly drizzle in the Pickle Creek Infused Olive Oil while whisking the dressing constantly, so that oil and vinegar are well emulsified.
2. Set aside ½ of the balsamic dressing mixture for later use. Add the remaining ½ dressing mixture to a 9 x 13 baking dish lined with parchment paper. Rinse and pat dry the chicken breasts/thighs and add to the baking dish. Toss to coat with the marinade, then arrange in a single layer on the bottom of the dish. Marinate the chicken in the refrigerator for at least 30 minutes and no more than 4 hours.
3. Preheat oven to 350 degrees. Place the baking dish with the marinated chicken in the preheated oven and bake 40 to 45 minutes or until chicken reaches an internal temperature of 165 degrees at the thickest part. Remove the chicken from the oven and allow it to rest for 10 to 15 minutes. Then slice into bite-size strips.
4. Place the sliced chicken in a large bowl and season with salt and black pepper. Add the reserved balsamic dressing, pecans, grapes, celery, and shallot. Toss all together and adjust the seasonings as needed.
5. Serve on a bed of dark leafy greens or with your favorite whole-grain crackers. Enjoy!

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