Friday, September 19, 2008

Balsamic Chicken & Potato Salad

First off, I apologize profusely for not having posted anything in a month! Both my husband and I are currently in school for health care degrees as of the end of August and we barely have time to breathe anymore between school, homework, and work. But I've been wanting to share with you all a fabulous salad recipe that my good friend, Pam, gave me. Pam & her husband, Dave, had us over for dinner one night this summer and we enjoyed this tremendously yummy, and very simple, salad. :) So I asked her if I could share the recipe with you all. Here it is!

Balsamic Chicken & Potato Salad

10-12 small red potatoes
6 pack of boneless skinless chicken breasts
1-2 pints cherry tomatoes
1 package of sugar snap peas, chopped into thirds
1 cucumber sliced in half and chopped into slices
2 peppers (assorted colors)
1 red onion chopped
1 package of cubed colby cheese
1 package of pine nuts
baslamic vinegrette dressing (see recipe below)

* You can add any veggies you like, this is just how she made it

Bake chicken breasts in oven or crock pot. Cube chicken and refrigerate until needed.
Boil red potatoes and cut into bite sized pieces. Chill.
Cut up all the veggies into relatively small pieces.
Mix 1 cup balsamic vinegrette dressing with veggies.
Add potatoes, chicken, pine nuts, and cheese cubes to veggies in a big bowl. Add any extra dressing, if desired.
Serve alone or on top of a bed of lettuce with additional dressing if desired.
Can be stored in the fridge for up to 5 days.

Balsamic Vinegrette Dressing Recipe (double batch)

2 packets of Good Season's "Zesty" Dry Italian Mix
1/2 cup balsamic vinegar
6 tablespoons of water
1 cup oil (1/2 olive oil, 1/2 canola oil)
1 tablespoon lemon juice

Combine all ingredients and shake vigorously.