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!
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.
Per Serving: 454 calories; protein 33.6g; carbohydrates 31g; fat 22.6g; cholesterol 82.5mg; sodium 188.1mg.