Chicken Salad with Strawberry and Basil

Posted by: EatFree

>> Gluten-Free, Non-Vegetarian



  • 3/4 cup balsamic vinegar
  • 1 jalapeno
  • 2 cups strawberries, sliced
  • 4 cups roasted chicken strips
  • 2 cups fresh mozzarella pearls
  • 1/3 cup pine nuts, toasted
  • black pepper
  • 1/2 cup basil, shredded


  1. Preheat oven to 400 degrees Fahrenheit. Roast jalapeno for 10 minutes or until lightly charred.  Let cool.  Chop and set aside.
  2. Simmer vinegar over low heat for 10-15 minutes or until reduced by half to syrup-like consistency. Set aside.
  3. Combine together all ingredients.  Enjoy!
This entry was posted on Wednesday, September 4th, 2013 at 3:35 pm and is filed under Gluten-Free, Non-Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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