In a small saucepan, bring 1 cup of balsamic vinegar to boil over medium heat. Reduce heat and let balsamic simmer for at least 20 minutes or until vinegar has reduced by 1/2 to create a balsamic glaze. Use a spoon to test the glaze - it should leave a film on the back of the spoon when ready. Glaze will thicken more once removed from heat.
Place glaze in the refrigerator until ready to use. If glaze thickens too much while resting, stir in 1/4 tsp of water at a time until desired consistency is reached.
For the Balsamic Chicken
Add chicken to a Ziploc bag (quart sized). Pour a few tablespoons (2-3) of the prepared balsamic glaze in the bag with the chicken. Squeeze out excess air and seal bag. Massage chicken through the bag to coat them in glaze.
Let chicken marinate in the refrigerator for at least 30 minutes. For best results, marinate for 5 hours.
When ready to cook, preheat oven to 400 F.
Remove chicken from Ziploc bag. Discard bag and balsamic glaze that chicken rested in. Place chicken in a small baking dish and pour a few tablespoons (2-3) of fresh balsamic glaze on top. Note: Be sure you still have enough balsamic glaze left over for drizzling over the prepared salad at the end.
Bake chicken for 30 minutes or until it is no longer pink in the middle.
For the Strawberry Caprese Salad
While chicken cooks, prepare and chop strawberries, mozzarella, and basil. Add ingredients to a medium bowl and toss with a spoon.
Putting It All Together
When ready to serve, arrange 1 cup of baby spinach in each serving bowl. Place cooked chicken on top and garnish with prepared strawberry caprese. Drizzle remaining balsamic glaze on top.
Serve salads immediately.
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