You may used left over chicken, rotisserie chicken, or cook a breast fresh - coat a single boneless skinless breast with a very light coating of olive oil or mayonaisse, bake for approx. 20 minutes at 375F, let rest until you can handle it comfortably to slice.
- 3-oz boneless skinless chicken breast
- 1/2 flavorful heirloom tomato - variety of your choice, chopped
- 1 oz sliced pickled beets
- 1 cup salad greens
- 2 tsp finely grated Romano cheese
- 1 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp mayonnaise - low fat or regular
- 1/2 to 1 tsp milk
For dressing choose a moderately priced brand, there's no need to use super expensive imported brands, but don't use the bargain brand either.
To make dressing, combine vinegar, brown sugar, and soy sauce in a small sauce pan. Bring to a boil then reduce to low and simmer for 20-30 minutes until syrupy - sauce should coat a spoon without running off. Let cool.
Combine mayonnaise with 1/2 tsp vinegar reduction to start, adding a bit more to taste - I like mine fairly flavorful, so my ratio was about 2:1. Thin as desired with milk for your preferred dressing consistency.
Remaining reduction can be kept air-tight in the refrigerator for other uses.
Combine first 4 salad ingredients in a serving bowl. Drizzle with dressing, then top with cheese and serve.
Nutritional information based on use of regular mayonnaise for dressing.
Per serving: 245 calories, 15g fat, 10g carbohydrates, 8g sugars, 17g protein