This chicken caprese salad has all the fresh bright flavors of a classic caprese plus a protein boost from simple quick-marinated chicken cutlets. For extra convenience, buy pre-sliced chicken cutlets to streamline your prep. On sunny days, take the cooking outdoors and grill the chicken for an extra layer of flavor.
Ingredients
- 1/3 cup aged balsamic vinegar
- 2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided
- 2 teaspoons dijon mustard
- 1 teaspoon ground pepper
- 2 1/2 teaspoons honey
- 3/4 teaspoon salt, divided
- 1/2 teaspoon salt-free italian seasoning (such as dash)
- 1/2 teaspoon garlic powder
- 2 (8-ounce) boneless skinless chicken breasts, cut in half horizontally
- 8 cups coarsely chopped romaine lettuce hearts
- 1 pound grape tomatoes, halved horizontally (about 3 cups)
- 1 (8-ounce) container fresh small mozzarella cheese balls in water, drained
- 1 cup loosely packed fresh basil leaves
Directions
- Whisk vinegar, 2 tablespoons oil, mustard and pepper in a medium bowl until well combined. Transfer 6 tablespoons of the mixture to a small bowl. Whisk honey into the reserved mixture in the small bowl; set aside.
- Add 1/2 teaspoon salt, Italian seasoning and garlic powder to the remaining mixture in the medium bowl; whisk until combined. Add chicken; toss to coat completely. Let stand, covered, at room temperature for 30 minutes.
- Preheat a grill pan over medium heat, 3 to 5 minutes. Brush with the remaining 1 teaspoon oil. Add the chicken; cook, turning once, until grill marks appear on both sides and a thermometer inserted into the thickest parts registers 165°F, about 10 minutes. Transfer to a cutting board; let stand for 5 minutes. Slice.
- Arrange romaine, tomatoes, mozzarella and basil on a large platter; sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced chicken and drizzle with the reserved balsamic mixture.