Easy Caprese Chicken Salad
Ingredients
- Marinade/Dressing:
- ¼ cup red wine vinegar
- 2 tablespoons virgin olive oil
- 3 teaspoons light brown sugar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon salt
- Salad:
- 4 chicken breast fillets, skinless and boneless
- 5 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, sliced
- ½ cup bocconcini
- ¼ cup fresh basil leaves, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a bowl, whisk together the marinade ingredients until well combined. Place the chicken in a shallow dish and coat it with 4 tablespoons of the marinade, ensuring even coverage. Set aside the remaining marinade to use as a dressing.
- Heat 1 teaspoon of oil in a large grill pan or skillet over medium-high heat. Cook the chicken on both sides until golden brown and crispy. Use a meat thermometer to check that the internal temperature has reached at least 165°F before removing it from the heat. Let the chicken rest before slicing.
- Slice the chicken into strips and assemble the salad with lettuce, avocado slices, tomatoes, mozzarella cheese, and the cooked chicken.
- Sprinkle fresh basil on top, drizzle with the reserved dressing, and season with salt and pepper before serving.
Serving: 1cup, Calories: 255kcal, Carbohydrates: 7g, Protein: 27g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.01g, Cholesterol: 77mg, Sodium: 1023mg, Potassium: 667mg, Fiber: 2g, Sugar: 5g, Vitamin A: 5440IU, Vitamin C: 13mg, Calcium: 84mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!