Makes 2 servings
3 tablespoons olive oil
11/2 tablespoon balsamic vinegar, divided
1 teaspoon Italian seasoning
3 ounces mozzarella cheese, cut into cubes
1 cup cherry tomatoes, cut in half
12 ounces grilled chicken breast
11/3 cups cooked quinoa
1. In a large bowl, whisk together olive oil, 1 tablespoon balsamic vinegar, and the Italian seasoning. Add mozzarella and cherry tomatoes. Toss to coat, then set aside to marinate.
2. Shred chicken into bite-size pieces. Add to the bowl, along with cooked quinoa. Toss to coat.
3. Drizzle with remaining ½ tablespoon balsamic vinegar. Tear basil leaves into small pieces and add to the bowl. Season with salt to taste.