Grilled Chicken Caprese Salad

Ingredients
- 4 4-ounce chicken breast cutlets (pounded thin)
- 1 teaspoon extra virgin olive oil
- 1 teaspoon kosher salt ( and fresh black pepper, to taste)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 6 cups baby arugula
- 4 ounces fresh mozzarella (sliced thin)
- 3 cups grape tomatoes (halved)
- 2 tablespoons balsamic glaze
- 2 tablespoons fresh basil leaves (chopped)
Instructions
- 1
Season the chicken with 1 teaspoon extra virgin olive oil, salt, garlic powder, Italian seasoning and fresh pepper.
- 2
Preheat the grill to medium-high, clean and oil the grates to prevent sticking. If using a grill pan, heat on medium-high heat and spray with oil.
- 3
Divide the arugula, 1 1/2 cups each on 4 plates.
- 4
Grill the chicken 2 to 3 minutes on each side, until cooked through then top with mozzarella. Cook 1 more minute, to melt then transfer to the 4 plates.
2 min - 5
Top the chicken with cherry tomatoes and drizzle with balsamic glaze. Finish with fresh basil.
Nutrition
Per serving (based on 4 servings)




