Balsamic Glaze 2 cups balsamic vinegar 1/2 cup brown sugar*
*Substitute with honey, molasses or maple syrup
Chicken Salad 4 small skinless chicken breast juice 1 lemon 2 tbsp olive oil 1 wheel of feta, cubed handful calamata olives handful cherry tomatoes, halved mixed leaf lettuce ½ cucumber, diced
Mix the balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.
Cut the chicken breasts in half lengthways so you are left with eight chicken strips. Mix in lemon juice and 1 tbsp oil with some seasoning and toss with the chicken. Leave to marinate for at least 15 minutes.
Heat a griddle pan and brush with half the remaining oil and cook the chicken for 3 - 4 minutes each side until cooked through.
Mix the lettuce, cherry tomatoes, feta, olives and cucumber, top with the chicken, and drizzle over your balsamic glaze.