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You could easily swap the fresh mozzarella with feta or goat cheese! Both would be delicious. And if you have some extra blue, throw in some avocado, too. YUM!
Ingredients
- 4 boneless, skinless chicken breasts, pounded to uniform thickness
- 1/2 cup good-quality balsamic vinegar
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- 2 cups of diced strawberries
- 2/3 cup of fresh mozzarella, cut into bite size pieces
- 4 cups of baby spinach
- fresh basil
- salt
- pepper
- optional – liquid stevia
Instructions
- Heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to medium-low and simmer for 10-15 minutes until reduced by half. If you want, you can add a couple drops of liquid stevia. Remove and set glaze aside.
- Season both sides of the chicken with salt and pepper. Grill 3-5 minutes on the first side, depending on the thickness of the chicken. Flip chicken and cook through. Remove from heat.
- Divide fresh spinach onto salad plates and top with chicken. Then divide strawberries and mozzarella between the salads. Add some fresh basil and a drizzle of the balsamic glaze.
- Enjoy
