Fresh Balsamic Chicken Salad recipe

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Ingredients

¾ cup balsamic vinegar
2 English cucumbers, thinly sliced
1 pint grape tomatoes, halved
1 cooked chicken breast, thinly sliced
2 tablespoons olive oil, or to taste
salt and ground black pepper to taste

Nutrition Info

453.7 calories
carbohydrate: 31 g
cholesterol: 82.5 mg
fat: 22.6 g
fiber: 3 g
protein: 33.6 g
saturatedFat: 4.3 g
servingSize: -
sodium: 188.1 mg
sugar: 17.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat balsamic vinegar in a small saucepan over medium heat. Bring to a boil, stirring constantly to prevent burning and reducing heat if necessary. Cook and stir until reduced to a syrup-like consistency, 6 to 8 minutes.

  2. Combine cucumbers, tomatoes, and chicken breast in a large bowl. Drizzle the balsamic reduction and olive oil on top, toss to coat. Season with salt and pepper.

Recipe Yield

2 servings

Recipe Note

This flavorful salad uses reduced balsamic vinegar in its dressing, making it a sweeter version than the traditional balsamic vinaigrette. Feel free to use a leftover chicken breast in the salad...I ended up creating this salad to use one up!

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