Ingredients
4
4 servings
- •1 (16 ounce) bottle light balsamic vinaigrette salad dressing (such as Newman's Own® Lighten Up® Balsamic Vinaigrette Dressing), divided
- •8 chicken tenders
- •1 (6 ounce) package sliced portobello mushroom caps
- •2 hearts of romaine lettuce, chopped
- •2 green onions, sliced diagonally
- •1 pint cherry tomatoes, cut into quarters
- •1 cup shredded mozzarella cheese
- •¼ cup sliced fresh basil leaves
Instructions
- Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
- Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
- Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
- To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.
Nutritional Facts
Per 4 servings
- Calories: 408
- Carbohydrate: 18g
- Fat: 23g
- Fiber: 4g
- Protein: 33g
- Sugar: 2g
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