Balsamic Chicken Salad

A refreshing summer chicken salad. I marinate the chicken overnight.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breast halves
• 1⁄2 cup dry white wine
•  salt and pepper
• 1⁄3 cup raisins
•  boiling water
• 1⁄2 cup olive oil
• 1⁄4 cup  balsamic vinegar
• 1  tablespoon  chopped fresh tarragon or 1  teaspoon dried tarragon
• 1  teaspoon lemon, zest of
•  shredded lettuce
•  steamed  baby carrots

Directions

1. Place chicken breast halves between two pieces of waxed paper; flatten using a mallet.
2. Place chicken breast halves in a baking dish; drizzle wine over chicken and sprinkle with salt and pepper.
3. Bake, uncovered, at 350° for 12-15 minutes or until no longer pink; let chicken cool in baking dish but drain off liquid.
4. While the chicken is cooking, place raisins in a small bowl; cover with boiling water.
5. Let sit for 15 minutes or until plump; drain.
6. In a mixing bowl, whisk the olive oil and vinegar until combined.
7. Add in the tarragon, lemon peel, and raisins; whisk to combine.
8. Pour mixture over chicken; cover with saran wrap and let marinate in the frig for 2-12 hours; turn chicken occasionally.
9. Drain chicken; reserving marinade.
10. Slice chicken and arrange on beds of shredded lettuce.
11. Spoon reserved marinade over chicken.
12. Arrange steamed baby carrots on salad plate; serve.