Ingredients
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280 g cooked chicken breast (2 small)
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1 large tomato, sliced
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80 g part-skim mozzarella, sliced
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60 g arugula
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10 g fresh basil leaves
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2 tbsp balsamic vinegar
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2 tsp olive oil
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1 g salt
Method
- Reduce balsamic in a small pan over low heat 5 min, until syrupy. Set aside.
- Sear chicken in olive oil 5 min per side. Season with salt and pepper.
- Top each piece with tomato and mozzarella; cover 1 minute to melt.
- Plate over arugula. Garnish with basil and drizzle balsamic.
