Arugula salad with chicken and balsamic reduction
1 portion Balsamic Tomato Reduction
2 chicken breasts, pan-seared or baked
1 tsp honey
salt and pepper
Cut chicken breasts into bite sized chunks and toss in balsamic reduction. Transfer to container and set in fridge until cooled.
Mix 3 parts olive oil and 1 parts lemon juice in a jar. Add 1 tsp of honey and salt and pepper to taste. Shake vigourously.
Place arugula in a large salad bowl. Crumble goat cheese and sprinkle with salt. Add chicken and toss.
This is a good way to use leftover chicken.