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Balsamic Glazed Chicken Salad

A quick and delicious salad featuring seasoned chicken breasts with a sweet and tangy balsamic glaze served over fresh mixed greens.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken and Glaze
  • 2 pieces boneless, skinless chicken breasts
  • to taste Salt and pepper
  • 1 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon olive oil
For the Salad
  • 6 cups mixed greens (spinach, arugula, or your choice)
  • 1 cup cherry tomatoes, halved
  • 1/2 piece cucumber, sliced
  • 1/4 piece red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup walnuts or pecans (optional)
For Serving
  • to taste Extra balsamic glaze (store-bought or homemade)
  • to taste Fresh herbs for garnish (optional)

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper.
Make the Glaze
  1. In a small saucepan, combine balsamic vinegar and honey. Bring to a gentle boil over medium heat, then reduce heat and let it simmer for 10-15 minutes until thickened.
Cook the Chicken
  1. Heat olive oil in a frying pan over medium-high heat. Cook seasoned chicken breasts for 6-7 minutes on each side until they reach an internal temperature of 165°F. Pour half of your balsamic glaze over the chicken and let it caramelize for a minute.
Prepare the Salad
  1. Toss mixed greens, cherry tomatoes, cucumber, red onion, and feta cheese in a large bowl.
Assemble the Salad
  1. Lay the greens on a serving platter, top with sliced chicken, drizzle with remaining balsamic glaze, sprinkle with nuts if using, and garnish with fresh herbs.

Notes

For more flavor, marinate the chicken in the balsamic mixture for an hour before cooking. Leftovers can be refrigerated separately for 2-3 days for optimal freshness.