Chicken Caprese Salad
Servings 4 servings
Calories 593kcal
Ingredients
- 5 tablespoons olive oil divided
- 1 teaspoon powder garlic
- 1 teaspoon dried basil
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 1/2 pounds chicken thighs skinless + boneless
- 5 cups Romaine chopped
- 1 cup cherry tomatoes sliced in half
- 1/2 cup fresh mini mozzarella balls
- 1/4 cup basil leaves thinly cut into ribbons
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
Instructions
- Whisk 2 tablespoons olive oil, garlic powder, dried basil, 1 teaspoon salt, and 1/2 teaspoon pepper together.
- Place chicken in a shallow dish, and spoon the marinade over the top. Set aside as you chop/prep the veggies.
- Meanwhile, start the balsamic reduction by bringing the balsamic vinegar to a boil in a small saucepan, and reducing it to a simmer immediately (it will burn if boiled too long). Simmer until the liquid has reduced by half and the balsamic coats the back of a spoon, about 10-12 minutes, then remove from heat and whisk in the honey. Allow reduction to cool.
- Heat a large skillet over medium. Sear the chicken on each side until cooked through, internal temp will be 165 when done. Set cooked chicken aside on a plate and allow it to cool for at least 10 minutes before slicing it into thin strips
- In a large bowl, toss the romaine, tomatoes and mozzarella in completely cooled balsamic reduction, plus 2 remaining tablespoons of oil, 1 remaining teaspoon of salt, and 1/2 teaspoon pepper. Plate, and top with sliced chicken and basil. Enjoy!
Nutrition
Calories: 593kcal | Total Carbohydrates: 15g | Protein: 29g | Fat: 46g | Sodium: 1311mg | Fiber: 2g | Sugar: 11g | Net Carbs: 13g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com