Accidentally, trying to use up what was kicking around the fridge, I stumbled on the nicest marinade and salad combo that insisted on being saved for later use.

She ain’t pretty, but she was delish!

Balsamic Chicken Salad

For the chicken:

• 2 chicken breasts
• Salt & pepper
• 2 T. olive oil
• 2 cloves garlic, minced
• 1/4 c. water
• 2 T. balsamic vinegar
• 1 tsp. honey
• 2 tsp. Dijon mustard
• 1 T. water
• 1 T. cornstarch
• 2 sprigs of rosemary

For the salad:

• One apple sliced in thick slices
• One red onion, thinly sliced
• 2 T. butter
• 1 tsp. honey
• Pinch of salt
• Greens
• 1/2 c. Blue cheese, crumbled

1. Over medium heat-high, melt the butter. Add the apples in a single, flat layer and allow to cook until slightly golden, about 3 minutes per side. Remove apples from heat and set aside.
2. Reduce heat to medium, add onion, honey, and salt. Allow to cook until just tender. Remove from heat.
3. Cut apple slices into thirds so they are bite sized.
4. Toss greens, apples, onions, and blue cheese together for a delicious chopped salad. Dress as desired.

For the Chicken Topper:

1. Preheat oven to 425F (215C).
2. Dry chicken and sprinkle with salt and pepper.
3. In a small bowl combine water, balsamic, honey, and mustard. Set aside
4. In another small bowl, whisk together water and cornstarch. Set aside.
5. In the same pan used for apples and onions, add the olive oil to medium-high heat.
6. Sear the chicken about 3 minutes on each side, remove chicken from pan.
7. Reduce heat to low, add butter to the pan. Add garlic and saute until fragrant.
8. Add in the balsamic vinegar mix and whisk until combined.
9. Add in cornstarch mix and whisk into sauce, simmering for a moment to thicken.
10. Return chicken to the pan with the sauce.
11. Spoon sauce over the chicken and top with a rosemary sprig.
12. Cook about 12-15 minutes, until chicken is cooked.
13. Slice and serve on top of salad if desired.