Ingredients
6 boneless skinless chicken breast halves (4 ounces each), cut into 3-inch strips4 tablespoons olive oil, divided1/2 teaspoon minced garlic1/4 cup balsamic vinegar1-1/2 cups halved cherry tomatoes1 tablespoon minced fresh basil or 1 teaspoon dried basil1/4 teaspoon salt1/8 teaspoon pepper6 cups torn mixed salad greens
Preparation
In a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Add garlic; cook 1 minute longer. Remove from pan.
In the same skillet, bring vinegar to a boil. Add the chicken, tomatoes, basil, salt, pepper and remaining oil; cook and stir until heated through. Divide salad greens among six plates; top with chicken mixture.
