Balsamic chicken salad always makes a family favorite meal and this version as an easy, yet flavorful balsamic chicken sandwich is out of this world!
Author: Robyn Stone | Add a Pinch
For the Balsamic Chicken:
2-4skinless, boneless chicken breasts
2teaspoonssoy sauce or coconut aminos
pinchred pepper flakes
For the Sandwich:
6large croissantshalved and toasted
6slicesMonterey Jack cheese
Place all ingredients for the balsamic chicken (through garlic) into insert of slow cooker. Cook on high for 4 hours or low for 6 hours. Remove chicken from insert and pour balsamic sauce into a small sauce pan over medium heat. Cook until reduced by half, about 10 to 15 minutes.
Meanwhile, preheat oven to 350º F.
Break apart chicken into large chunks and mix together with cream cheese and about 1/4 cup of reduced balsamic sauce. Set aside.
Layer spinach, prepared balsamic chicken salad, and cheese. Place into oven for 5 minutes or until cheese has begun to melt. Drizzle with more balsamic sauce, if desired. Remove from oven and top with other half of toasted croissant.
Store any remaining balsamic sauce in an airtight container in the refrigerator for up to a week.