Well another day of chicken and another recipe this one in the box for the long haul. The chicken we ate wasn’t really that incredible, just a rub and roast with a balsamic chicken and fish rub. That said the chicken wasn’t half bad, although I am starting to develop a beef with Tyson boneless skinless chicken breasts. What made for a great recipe was the balsamic and rosemary vinaigrette, I drizzled (or maybe smothered) over my spinach and chicken salad. It was incredible a burst of garlic at first and then later a balsamic tang, all encompassed with a ting of rosemary. It was incredible and will be the next time I eat it as well, which will probably be everyday until its gone.
This might be the easy dressing I have ever made out side of a straight vinegar or oil drizzle on a salad this might take the cake as the easiest.
1/3 c balsamic vinegar
1/2 c olive oil
2 tbsp water
1 tbsp dijon mustard
1 tbsp fresh rosemary (I substituted 1 tsp dried whole rosemary)
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 clove garlic
Combine all ingredients in a blender and blend until smooth and creamy. That’s all. Will store in the refrigerator for a couple weeks is stored in a sealed container.
That’s it and out came this incredibly creamy and delicious dressing. Sometimes simpler is better. This would also be delicious with salmon or pork on the same salad.