Balsamic Chicken Salad

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  • 8 skinless, boneless chicken breast halves
  • Salt and pepper to taste
  • 1/2 cup dry white wine
  • 1/3 cup golden raisins
  • 1/3 cup balsamic vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon grated orange peel
  • 1 teaspoon dried thyme
  • 3/4 teaspoon TABASCO® brand Original Red Sauce
  • Salad greens, such as arugula or red leaf lettuce


Preheat oven to 375°F. Flatten chicken breasts slightly, season with salt and pepper, and arrange in greased roasting pan. Pour wine around chicken; cover loosely with aluminum foil and bake 20 to 25 minutes or until no longer pink inside. Cool in pan; drain.

Place raisins in a small bowl; add hot water to cover and let stand for 15 minutes; drain. Whisk together balsamic vinegar, oil, orange peel, thyme and TABASCO® Sauce. Stir in raisins.

Pour sauce over chicken; cover with plastic wrap and refrigerate for several hours or overnight, turning occasionally. Bring to room temperature. Serve with sauce over bed of greens. Garnish with additional grated orange peel, if desired.

Makes 8 servings.

(Adapted from "A Taste of Tradition")

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