- 3/4 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
- 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.
- 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.
05/02/2018
recipepes.com
Fresh Balsamic Chicken Salad, recipe
PT15M
PT1H
5
455 calories
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