Posted on January 27, 2013 by Anne Milneck | 0 comments
Our Balsamic Chicken Rub is one of our favorites becuase of its versatility. Obviously, it's great as a rub on chicken, but it's equally as good in salad dressing or as a marinade. Here, we use it as both and the result is no ordinary grilled chicken salad!
2 boneless, skinless chicken breasts
4 cups salad greens
2 Tbl Red Stick Spice Balsamic Chicken Rub
2 Tbl Romano Cheese
2 Tsp Brown Sugar
Mix Balsamic Chicken Rub, Romano Cheese, Brown Sugar and Champagne Pear Vinegar in a medium bowl. Stir to thoroughly combine. Gradually drizzle in the Garlic Olive Oil while whisking to incorporate. Spoon the mixture over two boneless skinless chicken breasts and refrigerate for 30 minutes or up to 12 hours. Reserve the remaining mixture to dress the salad greens.
Heat a nonstick pan over medium-high heat. Sear the chicken breasts on one side until golden brown. Flip and lower heat. Continue cooking about 7-10 minutes until chicken is cooked through--when pierced, the juices should run clear. Set aside to rest for about five minutes. Toss the salad greens in the reserved dressing. Slice the chicken breasts and serve atop salad greens. Enjoy!
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