4 boneless skinless chicken breasts, cut into strips or chunks
1/4 C. balsamic vinegar
1 can diced tomatoes, drained
1/2 t. minced garlic
1/4 t. salt
1/8 t. pepper
6 C. mixed salad greens
1 In a large skillet, saute chicken until no longer pink. Add garlic, cook 1 min. longer.
2. Add vinegar, tomatoes, and seasoning. Cook until heated through. Let cool a little and put over the salad greens.