Stovetop, Frying pan
Heat a drizzle of oil in a pan over medium-high heat. Add the chicken thighs. Cook for 3 min on each side, or until cooked through. Remove from heat & set aside.
Clean & thinly slice the mushrooms.
Peel & finely slice the onion.
Cut the cooked chicken into chunks.
Arrange the baby greens in a salad bowl. Top with the chicken, mushrooms & onion slices.
Pour over the balsamic glaze. (You can substitute balsamic vinegar & honey for the glaze!) Season with salt & pepper. Add a drizzle of olive oil. Garnish with pine nuts (optional). Enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Balsamic Chicken & Pine Nut Salad" contains 228 Energy, 18 g of Fat, 12 g of Carbohydrates, 4 g of Protein, 3 g of Fiber.