Balsamic Chicken Party Tray Recipe

Inspired by El Patron Mexican Restaurant - Worcester

Time1h

Serves8

Grilled chicken breast, mixed greens, gorgonzola cheese crumbles, glazed cranberry walnuts, and balsamic dressing. Serves 6-8. For large orders, please call the shop.

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Ingredients

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Chicken

4 pieces Boneless, skinless chicken breasts

2 tablespoons olive oil

4 tablespoons Aged balsamic vinegar

1 teaspoon Watkins garlic powder

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Salad

8 cups mixed greens (spinach, arugula, romaine)

1 cup gorgonzola cheese crumbles

1 cup glazed cranberry walnuts

Dressing

1 cup balsamic dressing

Method

Chicken Preparation

Marinate the Chicken

In a large bowl, combine olive oil, balsamic vinegar, garlic powder, salt, and black pepper. Add the chicken breasts and toss to coat evenly. Cover and refrigerate for at least 30 minutes.

Grill the Chicken

Preheat the grill to medium-high heat. Remove chicken from the marinade and place on the grill. Cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for 5 minutes before slicing.

Salad Assembly

Prepare the Salad Base

In a large serving tray or bowl, layer the mixed greens evenly across the bottom.

Add Chicken and Toppings

Slice the grilled chicken breasts and arrange them on top of the mixed greens. Sprinkle the gorgonzola cheese crumbles and glazed cranberry walnuts over the chicken.

Final Touch

Dress the Salad

Drizzle balsamic dressing over the salad just before serving. Serve immediately.