Grilled Chicken Caprese Salad

Name: Grilled Chicken Caprese Salad
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
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)

This 20-minute, high-protein, Grilled Chicken Caprese Salad is made with grilled chicken breast cutlets, topped with fresh mozzarella, tomatoes, basil and balsamic glaze, served over a bed of arugula.

⏱️ 25 min 🔪 Prep: 10 min 🔥 Cook: 15 min 📊 Medium 👁️ 26 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

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)

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