Marinade the chicken breasts in balsamic vinegar for about 10 minutes before cooking. Season with some salt and cook until done.
*You can choose to grill the chicken or cook chicken on the stove top.*
Once chicken is cooked, set is aside to cool down.
Preheat a small pan over medium heat. Add balsamic vinegar to the heated pan and stir in brown sugar. Let the vinegar simmer until it is reduced enough to coat a spoon. (It will reduce by about half the amount.)
Take balsamic reduction out of the pan and into a small bowl to cool down. Once it cools down, you can add it to the salad.
Chop fresh mozzarella cheese and strawberries and place them into a mixing bowl.
Mince basil and add it to the bowl as well.
Once chicken is cooled enough to handle, chop chicken breasts and add it to the mixing bowl.
Season with some salt and add olive oil and balsamic reduction. Mix well.
Optional: stir in some chopped pecans for a little crunch!
*This salad is recommended to consume the same day because strawberries will start to wilt after a day.*
Notes
If you want to grill the chicken: Marinate the chicken as instructed in the recipe first. Make sure the grill grate is clean and seasoned. Prepare your grill to have two temperature zones and preheat the grill for about 10 minutes. (Or set your gas grill to medium.)Cook chicken breasts over direct heat for 6-8 minutes per side. Exact time will depend on the size of each breast. Cook chicken until internal temperature of the thickest part reaches 165°. It’s best to use instant read digital meat thermometer to check the temperature.