Ingredients

• 1/4 cup balsamic vinegar
• 1 tablespoons brown sugar substitute, packed
• 1 tablespoon olive oil
• 1 boneless, skinless thin-sliced chicken breasts
• 3 cups chopped romaine lettuce
• 3 ounces reduced fat mozzarella
• ½ cup cherry tomatoes, halved
• ½ cucumber, sliced
• ¼ cup black olives
• Basil to taste, fresh or dried
• Salt and pepper to taste

Directions

Add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce for about 6-8 minutes. Set aside and let cool. Heat olive oil in a medium skillet over medium high heat. Season chicken breast with salt and pepper. Add to skillet and cook, flipping once, about 3-4 minutes per side. Let cool and dice into bite-size pieces. To assemble the salad, place romaine lettuce in a bowl; top with chicken, mozzarella, tomatoes, cucumber and basil. Pour balsamic reduction on top of the salad and gently toss to combine. Serve immediately.