Balsamic and Mozzarella Chicken Salad

I must be ready for warm weather because I can't stop making perfect picnic food.  This chicken salad takes a sophisticated and Italian spin on the American favorite.  With just a few ingredients, this recipe lets them all shine while offering a great bite.  This recipe uses our Pastamore Traditional Barrel-Aged Balsamic Vinegar and it matches well with the tomatoes and mozzarella cheese.  This is a quick and tasty recipe to make with ingredients you might just have sitting in your refrigerator right now.

Ingredients:
1 lb - chicken breast
1.5 Tbsp - Pastamore Traditional Barrel-Aged Balsamic Vinegar
6 oz - grape tomatoes, quartered
6 oz - ciliegini mozzarella, halved (or chopped fresh mozzarella)
1/4 tsp - dried thyme
To taste - salt and black pepper
As needed - baby spinach

Directions:
1.  Wash the grape tomatoes and slice vertically into quarters.  Cut the small mozzarella balls in half or chop the fresh mozzarella into small pieces.  Add both into a large mixing bow.

2.  Heat a large pan on the stove over medium/medium-high heat.  While the pan is warming, chop the chicken in 1/4" x 1/4" pieces.  Add enough oil to the pan to keep the chicken from sticking and then add the chicken and the thyme.  Cook until the internal temperature reaches 165ºF.  Season to taste with salt and black pepper.

3.  Add the chicken and Pastamore Traditional Barrel-Aged Balsamic Vinegar to the mixing bowl with the cheese and tomatoes.  Fold the ingredients together until all are evenly coated.  Adjust seasoning with salt and black pepper.

4.  Serve warm or place into the refrigerator to chill overnight.  Serve with baby spinach on a sandwich thin or a ciabatta bun.