Balsamic Chicken Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 1/2 cup dry wine
• salt and pepper
• 1/3 cup raisins
• boiling water
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
• 1 teaspoon lemon, zest of
• shredded lettuce
• steamed baby carrots

Recipe

• 1 place chicken breast halves between two pieces of waxed paper; flatten using a mallet.
• 2 place chicken breast halves in a baking dish; drizzle wine over chicken and sprinkle with salt and pepper.
• 3 bake, uncovered, at 350° for 12-15 minutes or until no longer pink; let chicken cool in baking dish but drain off liquid.
• 4 while the chicken is cooking, place raisins in a small bowl; cover with boiling water.
• 5 let sit for 15 minutes or until plump; drain.
• 6 in a mixing bowl, whisk the olive oil and vinegar until combined.
• 7 add in the tarragon, lemon peel, and raisins; whisk to combine.
• 8 pour mixture over chicken; cover with saran wrap and let marinate in the frig for 2-12 hours; turn chicken occasionally.
• 9 drain chicken; reserving marinade.
• 10 slice chicken and arrange on beds of shredded lettuce.
• 11 spoon reserved marinade over chicken.
• 12 arrange steamed baby carrots on salad plate; serve.