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Fresh Balsamic Chicken Salad


"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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26 m servings 454 cals
Original recipe yields 2 servings

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  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.

Nutrition Facts

Per Serving: 454 calories; 22.6 g fat; 31 g carbohydrates; 33.6 g protein; 82 mg cholesterol; 188 mg sodium. Full nutrition

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1.19.18 I had a grilled marinated chicken breast left over from last night’s dinner, so this worked out perfectly for a delicious lunch today. I didn’t add the olive oil, opting instead for a ...