This 15-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.
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
Directions
- 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.
