Caprese style salad toppped with sliced juicy tender chicken breast and tossed in with a balsamic vinaigrette dressing. Ready in just 30 minutes.
INGREDIENTS:
Marinade/Dressing:
1/4 cup balsamic vinegar
2 tbsp olive oil
1 tbsp honey
1 garlic clove minced
2 tsp dried Italian seasonings
Kosher salt and ground pepper to taste
Salad:
2 large boneless skinless chicken breasts around 8 oz each, cut in half lengthwise
1 large Romaine lettuce about 5 packed cups
1 avocado sliced
1 cup cherry or grape tomatoes chopped
1/2 cup mini mozzarella cheese balls
1/4 cup basil leaves thinly sliced
Kosher salt and ground pepper to taste
INSTRUCTIONS:
1.To a small jar add all the dressing/marinade ingredients and shake vigorously to combine.
2.Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as a dressing, but make sure it doesn’t touch the raw meat.
3.Heat a grill pan or an outside grill over medium-high heat.
4.Grill the chicken for about 5-7 minutes per side, or until charred and cooked through.
5.To a large salad bowl add the romaine lettuce and top with remaining prepped veggies. Toss in the mozzarella balls and sliced grilled chicken.
6.Drizzle with the remaining dressing and toss to combine.
