Grilled Chicken Caprese Salad
In just 20 minutes, you can whip up this delicious Grilled Chicken Caprese Salad, packed with protein. Tender grilled chicken breast cutlets are layered with creamy fresh mozzarella, juicy tomatoes, fragrant basil, and a drizzle of balsamic glaze, all resting on a vibrant bed of arugula.
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Ingredients
- 4 4-ounce chicken breast cutlets
- 1 teaspoon extra virgin olive oil
- 6 cups baby arugula
- 4 ounces fresh mozzarella
- 3 cups grape tomatoes
- 2 tablespoons balsamic glaze
- 2 tablespoons fresh basil leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
Equipment Needed
- Grill Pan or grill
Instructions
- 1
Rub the chicken with 1 teaspoon of extra virgin olive oil, followed by a sprinkle of salt, garlic powder, Italian herbs, and freshly cracked pepper.
- 2
Heat the grill to a medium-high temperature, then clean and lightly oil the grates to avoid any sticking. For those using a grill pan, set it over medium-high heat and apply a cooking spray.
- 3
Arrange 1 1/2 cups of arugula on each of the four plates, ensuring an even distribution.
- 4
Grill the chicken for 2 to 3 minutes per side until it is thoroughly cooked; then, place mozzarella on top. Allow it to cook for an additional minute to achieve a nice melt, and then carefully transfer the chicken to the prepared plates.
- 5
Garnish the chicken with halved cherry tomatoes and drizzle with balsamic glaze. Conclude with a scattering of fresh basil leaves on top.
Nutrition Information
Notes & Tips
- You can buy thin sliced chicken cutlets at the store or cut your own. Slice boneless, skinless chicken breasts vertically so you end up with wide, thin pieces and if needed, you can pound them thinner with a mallet.
- Variations: