Name: Grilled Chicken Caprese Salad
Yield: 4 servings
Cuisine: American-Italian
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

5 steps

Season the chicken with 1 teaspoon extra virgin olive oil, salt, garlic powder, Italian seasoning and fresh pepper.

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.

Divide the arugula, 1 1/2 cups each on 4 plates.

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

Top the chicken with cherry tomatoes and drizzle with balsamic glaze. Finish with fresh basil.

Progress

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