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Balsamic Chicken on Minted Spinach, Fennel and Grape Slaw

  • 4 ServingsServings


  • 4 chicken breast halves, skinless and boneless
  • 1 TBLS olive oilMarinade:
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 cloves garlic, pressed or mashed
  • 1/4 cup brown sugar
  • 1/4 cup fresh mint, chopped
  • 1 tsp saltSlaw:
  • 1 6 oz. bag baby spinach
  • 2 bulbs fennel, cut julienne, about 3 cups
  • 2 cups red grapes, halved
  • 1/4 cup fresh mint, choppedVinaigrette:
  • 1/4 cup olive oil
  • 2 TBLS red wine vinegar
  • 1 Clove garlic, minced
  • 2 shallots, minced
  • 1/4 tsp salt
  • 1/8 tsp Black pepper



1 In medium bowl, whisk together balsamic vinegar, olive oil, mashed garlic, brown sugar, 1/4 cup fresh mint and 1 teaspoon salt. Pour ingredients into large zipper-lock bag; add chicken and seal bag.
2 Turn chicken to make certain that all parts are coated with marinade. Refrigerate for at least 2 hours and up to 24 hours.
3 To cook chicken, place large skillet on stove over high heat. When very hot, add 1 tablespoon olive oil. Remove chicken from marinade and let excess drip off.
4 Add chicken to skillet and saute, turning, until both sides are nicely browned and chicken is cooked through, about 5 - 7 minutes per side.
5 Transfer chicken to plate and keep warm.
6 In large bowl, toss spinach, fennel bulb, grapes and 1/4 cup fresh mint. In small bowl, whisk together 1/4 cup olive oil, red wine vinegar, minced garlic, shallots, 1/4 teaspoon salt and black pepper.
7 Pour vinaigrette over slaw and toss well to coat. Divide slaw among four plates.
8 Cut chicken into long, thin strips and arrange on top of slaw. Garnish with additional mint slices, if desired.

Source: National Chicken Council