This was a last minute throw together, and I am so glad I decided against serving leftovers. It was so tasty, so summery, and absolutely perfect for my palate and my heart. I was way to hungry to be picky about pictures, so they don’t do it justice.
This was not exactly a measured out recipe, as I was winging it by taste. However, I’ll try my best to estimate how much of each ingredient I used, but by all means, please let your tastes buds lead the way!
Balsamic Carmelized Chicken Salad
(inspired by Angela’s Food Love)
*Makes 2 Large Entrée Salads
For the Carmelized Balsamic Chicken
5 Tbsp. Olive Oil, divided
1 large red bell pepper, sliced and then cut in half
1 onion, diced
4-6 stalks asparagus, chopped into 2-3 inch pieces
2-3 Tbsp. Balsamic Vinegar
1 Tbsp. Red Wine Vinegar
3 Tbsp. Sugar
1 Chicken breast, diced into 2 inch pieces
Salt/pepper to taste
For the Salad: Enough of each ingredient to fill each plate to your taste
In a large frying pan, heat 2 tbsp. olive oil on med-high. Add onion and red bell pepper, stir to coat with oil. Once heated, turn down heat and add 1 tbsp. of sugar and let simmer and carmelize a few minutes. Add asparagus, balsamic vinegar, red wine vinegar and one more tablespoon of sugar; continue to let carmelize over medium heat. Add chicken and cook through until there is no pink in the middle. Then add the 3 tbsp. olive oil and 1 tbsp. sugar; stir to combine and heat through. Taste test for salt/pepper and possibly more balsamic vinegar or sugar. Once it’s to your liking, divide mixture over your prepared salads and enjoy!