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   Ingredients :
2 chicken breasts, boneless and skinless
1 ˝ tablespoons vegetable oil
1 tablespoon honey
1 cup chicken stock
4 tablespoons balsamic vinegar
4 cups lettuce (or mixture of lettuce, spinach and watercress)


Cut chicken breasts in 1 inch (2 cm) pieces. Sauté chicken in vegetable oil until tender and golden. Add honey and cook until caramelized.

Add vinegar and stock and stir. Season with salt and pepper. Remove from heat. Cool to lukewarm.

Place green leaves in a salad bowl. Arrange chicken pieces on the center and pour vinegar and stock mix over leaves.
        4 servings
        Calories: 132 per serving
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