Fall Chicken Salad with Balsamic Dressing

Posted on 16 November 2020

The contrasting flavors of sweet apple, crunchy sunflower seeds, savory chicken and tangy balsamic vinaigrette made with authentic De Nigris Balsamic Vinegar of Modena meld beautifully in this simple to prepare chicken salad. Happy Fall!


Fall Chicken Salad with Balsamic Dressing

11 oz - mixed salad greens
3 grilled chicken breasts, sliced
6 strips cooked bacon, crumbled
3 hard-boiled eggs, halved
1 cup cherry tomatoes, halved
1-2 apples, sliced
1 cup butternut squash, diced
1/3 cup dried cranberries
3 tablespoons sunflower seeds
crumbled goat cheese
salt and pepper

¼ cup De Nigris Balsamic Vinegar
¼ cup Olive oil
2 teaspoons Dijon Mustard
Salt and pepper

Heat oven to 400 degrees. Toss butternut squash with a tablespoon of olive oil, salt and pepper. Roast for 20 minutes. Place salad greens on a large platter. Top with sliced chicken breast. Add bacon, hard boiled eggs, cherry tomatoes, sliced apples, butternut squash, dried cranberries, sunflower seeds, crumbled goat cheese, salt and pepper. In a small bowl, mix De Nigris Balsamic Vinegar, olive oil, Dijon Mustard, and salt and pepper to taste. Toss salad with balsamic dressing. Serve immediately.