Balsamic Chicken Salad

• 1 lb chicken tenders
• 1 (6 ounce) package portabella mushroom caps, sliced
• 2 heads romaine lettuce hearts, chopped
• 2 green onions, sliced diagonal
• 1 pint cherry tomatoes, quartered
• 6 ounces mozzarella cheese, shredded
• 4 tablespoons fresh basil, sliced
• 16 ounces balsamic vinaigrette (Newman's Own Lighten up!)
• balsamic vinegar

1. Marinade chicken tenders with 1/3 bottle of Balsamic Vinegarette.
2. In seperate container, marinade portabella caps in 1/3 bottle of vinegarette.
3. Marinade both at least 30 minutes.
4. Preheat broiler.
5. Prepare salad ingredients.
6. Toss romaine, green onions and tomatoes.
7. Place chicken and mushrooms on broiler pan, broil 2 inches from heat 3-4 minutes per side, until chicken tenders are cooked through and golden.
8. Remove from heat.
9. Slice chicken tenders and mushrooms.
10. Plate salad greens on 4 plates.
11. Distribute chicken and mushrooms evenly.
12. Sprinkle with mozzarella cheese.
13. Sprinkle fresh basil over top.
14. Serve with balsamic vinegarette.
15. Sprinkle balsamic vinegar for those who like a little extra tang.

chicken tenders, portabella mushroom, hearts, green onions, cherry tomatoes, mozzarella cheese, fresh basil, balsamic vinaigrette, balsamic vinegar

Taken from www.food.com/recipe/balsamic-chicken-salad-171276 (may not work)