Balsamic chicken salad


By Dr. Ronald Hoffman

Serves 4

4 boneless chicken breasts, cubed
2 tablespoons olive oil
1/4 cup balsamic vinegar
3 teaspoons garlic, minced
1/2 teaspoon salt
1 leek, sliced thin
3/4 cup raw almonds, crushed
1/4 cup capers
1/4 cup chives, sliced thin
1/4 cup parsley, rough chopped
to taste salt
to taste pepper

  1. Cube raw chicken and marinate in olive, balsamic vinegar, garlic and salt for 1 hour. When done, saute leeks in olive oil until translucent (about 3-5 minutes). Add marinated chicken and saute on medium to high flame for 20 minutes; add crushed almonds and let cook with chicken for 5 more minutes; when done place in large bowl and set aside to cool.
  2. Shred chicken with hands, add capers chives and parsley and mix well. You may need to add a bit more olive oil and balsamic to moisten and improve flavor.
  3. Add salt and pepper to taste.

Recipe by culinary nutritionist, Stefanie Bryn Sacks, M.S.
Hoboken, NJ: John Wiley & Sons, Inc.; 2006.


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