Strawberry Chicken Salad


for salad

  • 225 g fresh mini mozzarella cheese
  • 15-20 strawberries
  • 3 tablespoons fresh basil (chopped)
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/3 cup balsamic vinegar
  • 1/2 tablespoon brown sugar
  • 2/3 cup walnuts (chopped)

For chicken marination:

  • 2 tablespoons balsamic vinegar
  • Salt


Marinate the chicken breasts in balsamic vinegar for about 10 minutes before cooking. Season with a little salt and boil until tender. After the chicken is boiled, set it aside and cool.

Preheat a small pan over medium heat. Add balsamic vinegar and brown sugar to the heated pan and stir.

Boil the vinegar until it reduces by half. Remove the pan from the stove and transfer the balsamic vinegar to a small bowl.

Chop the strawberries and place them in a mixing bowl. Add mini balls of mozzarella cheese. Add the basil to the bowl.

Chop the chicken breast meat into cubes and place them in the mixing bowl. Season with a little salt, add olive oil and balsamic vinegar and stir.

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