Chicken Breast Salad

    25 minutes

    This is an easy salad that can be prepared for a light dinner. The chicken marinade is a sweet and tangy which complimented the salad vinaigrette.

    1 person made this

    Serves: 4 

    • Chicken Marinade
    • 1/4 cup (60ml) olive oil,
    • 1 1/2 teaspoons whiskey
    • 1/4 cup (60ml) balsamic vinegar
    • 1 teaspoon chilli, finely sliced
    • 1 teaspoon garlic, crushed
    • pepper, to taste
    • 500g chicken breast, cut into large slices.
    • Salad
    • 300g spiral pasta
    • 2 large tomatoes, diced
    • 2 cups diced mushrooms
    • 1 handful baby spinach leaves per person, diced roughly
    • 1/2 cup diced basil or 2 teaspoons basil paste
    • 1/4 cup (60ml) extra virgin olive oil
    • 1/4 cup (60ml) rice wine vinegar
    • pepper, to taste

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Chicken Marinade: Mix the oil, whiskey, balsamic vinegar, chilli, garlic and pepper.
    2. Place the chicken in the marinade, there should be enough to cover the chicken. Cover and leave for at least 20 minutes.
    3. Salad: Boil the pasta for 8 -10 minutes until al dente then drain.
    4. Mix the rice vinegar and extra virgin olive oil with a pinch of cracked pepper.
    5. In a wok stir fry the mushrooms and tomato then mix the basil through. Do not cook too thoroughly. Remove from heat and place in a bowl.
    6. Add to the wok the chicken with enough marinade to cover. Cook for about 10 minutes. Drain the marinade before serving.
    7. Toss the mushrooms, tomatoes, basil mixture with the baby spinach leaves, cooked pasta and vinegar/oil mixture.
    8. Serve salad with chicken placed on top.

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