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!
Provided by S Mcc
Categories Salad
Time 26m
Yield 2
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 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, Sodium 188.1 mg, Sugar 17.9 g
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sadike hassen
[email protected]This salad is a great way to use up leftover chicken and vegetables.
Ali Msheik
[email protected]I made this salad for a picnic and it was perfect! It's easy to transport and everyone loved it.
Shahzad Sial
[email protected]This is a great recipe for a healthy and satisfying meal.
Emmanuel Matamoros
[email protected]I love that this salad is made with fresh ingredients and is not too heavy.
ricky Soldier
[email protected]This salad is a great way to get your kids to eat their vegetables.
arnecesa randle
[email protected]I'm not a big fan of chicken salad, but this recipe changed my mind. It's so flavorful and refreshing!
Nickole Turner
[email protected]This salad is so easy to make and is a great way to use up leftover chicken. I will definitely be making this again.
Md Kysar
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved it.
imran Irshad
[email protected]The chicken was cooked perfectly and was very tender and juicy. I would definitely make this salad again!
catherine Namuddu
[email protected]This chicken salad is a refreshing and flavorful dish that is perfect for a light summer lunch or dinner. I loved the combination of balsamic vinegar, Dijon mustard, and honey, which gave the chicken a tangy and slightly sweet flavor. The fresh herbs