INGREDIENTS
1 cup of balsamic vinegar
500 g chicken breast
3 teaspoons chicken broth
1 tablespoon olive oil
4 raw spinach cups or boiled green beans
2 cubes of red melon cubes
1/2 cup cheese with mold
1/4 almond cup crushed
PREPARATION
Learn to prepare a delicious summer salad with red melon and tender chicken breast that will keep you cool and not fat.
Method of preparation:
Pour the balsamic vinegar into a deep skillet and boil. Reduce the flame when it boils and boils in small heat for 15-20 minutes, until it is reduced and becomes a thick sauce.
Separately, put on a grid or teflon or ceramic skillet. Season the chicken on both sides and drip olive oil. Grill the meat on the grill and cut the cubes.
Put layers of spinach, chicken, red melon, mold cheese and almonds in a bowl.
Sprinkle with balsamic sauce and add olive oil to taste.
