Chicken Caprese Salad

This chicken caprese salad has all the fresh bright flavors of a classic caprese plus a protein boost from simple quick-marinated chicken cutlets. For extra convenience, buy pre-sliced chicken cutlets to streamline your prep. On sunny days, take the cooking outdoors and grill the chicken for an extra layer of flavor.

Course Main Course, Salad

Keyword Basil, Black Pepper, Chicken Breast, Garlic Powder, Grape Tomatoes, Honey, Mozzarella Cheese, Romaine Lettuce, Salt

Cooking Method Stovetop

Prep Time 20

Servings

Calories 369kcal

Author EatingWell.com

Equipment

Medium Mixing Bowl
Small Mixing Bowl
Large Skillet Or grill pan
Stovetop

Ingredients

⅓ cup Balsamic Vinegar
2 Tablespoons Olive Oil Divided, +1 teaspoon
2 teaspoons Dijon Mustard
1 teaspoon Black Pepper
2½ teaspoons Honey
¾ teaspoon Salt
½ teaspoon Garlic Powder
2 Chicken Breast Boneless, cut in half, about 8 ounces
8 cups Romaine Lettuce Chopped
1 pound Grape Tomatoes Halved, about 3 cups
8 ounces Mozzarella Cheese

Instructions

Whisk vinegar, 2 tablespoons oil, mustard and pepper in a medium bowl until well combined. Transfer 6 tablespoons of the mixture to a small bowl. Whisk honey into the reserved mixture in the small bowl; set aside.
Add 1/2 teaspoon salt, Italian seasoning and garlic powder to the remaining mixture in the medium bowl; whisk until combined. Add chicken; toss to coat completely. Let stand, covered, at room temperature for 30 minutes.
Preheat a grill pan over medium heat, 3 to 5 minutes. Brush with the remaining 1 teaspoon oil. Add the chicken; cook, turning once, until grill marks appear on both sides and a thermometer inserted into the thickest parts registers 165°F, about 10 minutes. Transfer to a cutting board; let stand for 5 minutes. Slice.
Arrange romaine, tomatoes, mozzarella and basil on a large platter; sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced chicken and drizzle with the reserved balsamic mixture.

Nutrition