Hey everyone, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, garlic lemon chicken salad sun-dried tomatoes and balsamic vinegar glaze. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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To begin with this particular recipe, we have to first prepare a few components. You can cook garlic lemon chicken salad sun-dried tomatoes and balsamic vinegar glaze using 10 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Garlic Lemon Chicken Salad Sun-dried Tomatoes and Balsamic Vinegar Glaze:
- Get 1 Chicken Breast
- Make ready 1 Lemon(juice+zest)
- Prepare 1 Romain Lettuce
- Make ready 2 Large Red Onions
- Get 2 Plum Tomatoes
- Make ready 1 Tbsp Cajun Seasoning
- Get 1/2 Tbsp Smoked Paprika
- Prepare 2 Cloves Garlic
- Make ready 15 g Sun Dried Tomatoes
- Prepare 1/2 Tbsp Dried Mixed Herb
Spray a small saucepan with cooking spray. Pour the honey into the pan, and bring it to a boil. Turn down the heat and slowly add lemon balsamic vinegar, lemon zest, salt & pepper. In a small bowl whisk olive oil, lemon juice, minced garlic, honey, soy sauce and Italian seasoning.
Steps to make Garlic Lemon Chicken Salad Sun-dried Tomatoes and Balsamic Vinegar Glaze:
- Marinate the chicken with Cajun seasoning, smoked paprika and mixed herbs. Shallow fry 1 onion and 1 tomato and garlic (chopped). Add lemon zest and juice and simmer for 3 minutes. Then add the chicken and simmer till chicken is cooked
- Wash the lettuce and drain thoroughly. Finely sliced the lettuce and onion and season with salt and pepper.
- Serving Suggestion
While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. You'll need roughly three cups of sliced cherry tomatoes mixed with minced garlic, butter, balsamic, a squeeze of honey, chopped basil, dried thyme, and onion powder. If wanting to serve with extra balsamic glaze (as pictured above), make your glaze while the chicken is in the oven. Combine the vinegar and sugar in a small pot and bring to the boil. Turn the chicken breasts and scatter the mushrooms over them.
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