Balsamic Chicken Salad
This Balsamic Chicken Salad is a meal in itself. We add chopped apples, fresh greens, lentils, celery, parsley and ginger to complete the dish. It’s unique, healthy and elegant enough for company! Our Tip: Good balsamic vinegar is made from grapes, and to smoke out imposters, be sure to check the ingredient label and look for the words “aged grapes must” or “Mosto d’Uva”. The aged vinegar has a dark color and a slightly sweet and rich flavour, giving just the right zing to this GERD-friendly entree. Why we love this Balsamic Chicken Salad recipe? White meat like chicken is easier to digest and a recommended protein choice for GERD patients. Balsamic vinegar is rich in acetic acid that stimulates the secretion of gastric juices. It can also make your stomach produce less hydrochloric acid that will help to reduce the symptoms of acid reflux. Tinned lentils make a convenient, tasty and high-fibre addition to both vegetarian and meat-based recipes.
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • 4 Skinless Boneless Chicken BreastCut into bite size pieces
  • 1tbsp Grass-Fed Butter
  • 1/2 tsp Ginger powder
  • 1/4 tsp Pepper
  • 1/4 tsp Salt
  • 2tbsp Balsamic Vinegar
  • 2stalks CeleryThinly sliced
  • 1 Green AppleChopped
  • 2tbsp Apple Juice
  • 1 15 oz can Fresh LentilsRinsed
  • 2Cups Mixed Salad GreensChopped
  • 1/2 Cup Fresh ParsleyChopped
  1. Season chicken with ginger powder and pepper.
  2. Heat the butter in a large skillet over medium heat. Add chicken breasts and cook until golden brown about 8 to 10 minutes.
  3. Remove from heat and coat well with vinegar.
  4. In a large salad bowl, toss the celery, chopped apple and apple juice and salt.
  5. Fold in the fresh greens, lentils, parsley and warm cooked chicken. Serve hot.
  6. Nutritional ingredients per serving: Calories 164, Sat fat .8 g, Sodium 570 mg