Grilled chicken salad with balsamic glaze

Food Soundtrack: Blister in the sun by Violent Femmes

The wonderful thing about salads is that no rules apply really.  There is no limit to creativity and sometimes just using what is left over in the fridge can create magic, that is how my favorite salad, the cobb salad, was invented.

Maybe there is something called salad overkill, and I admit there is a lot of stuff going on with todays salad recipe, but it tastes oh, so good.

What I also did was make balsamic glaze, which I love to keep in the fridge because it can give flavor to everything from meat to my breakfast fruits.  Drizzled balsamic glaze works with so many dishes.

For the Balsamic glaze

1. Bring 1 1/2 – 2 cups of balsamic vinegar to a boil. Let it simmer for 20 minutes till its reduced to a half.

2. Place leftovers glaze in jar/container and fridge it, it will turn nice and thick. Holds for 2 weeks.

Chicken salad

  • 1 pan grilled large chicken fillet, cut into thin strips
  • 1 cup fresh spinach
  • 1 cup fresh rocket
  • 1 handful of halved cherry tomatoes
  • 1 grilled bell pepper (broil in oven for 20 minutes at high temp, turning the sides every 5 minutes letting all sides get black. Take out and put in paper bag allowing it to cool before you peel skin off and cut into slices)
  • 1/2 poached pear ( boil some sugar-water and leave pear in for 20 minutes)
  • 1 1/2 cup mushrooms fried in a buttered pan
  • fresh mozzarella cheese torn into bits

1. Just put all the ingredients in a salad bowl and drizzle over the glaze.

I had this for dinner with some garlic bread and it was truly filling.

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