Chicken Caprese Salad

Hey foodies!

Looking to add a fresh and flavorful dish to your menu this week? Look no further than Caprese Chicken Salad! This dish is perfect for a light and satisfying meal, and it’s a breeze to make.

To start, gather your ingredients. You’ll need chicken breasts, mixed baby greens or spinach leaves, cherry tomatoes, mozzarella pearls, fresh asparagus, balsamic vinegar, honey, Dijon mustard, salt, and pepper.

Start by grilling the chicken until it’s cooked through and tender. While the chicken is resting, grill the asparagus until it’s nice and crisp. In the meantime, whip up a delicious balsamic dressing by reducing balsamic vinegar with honey, Dijon mustard, salt, and pepper.

Toss together the baby greens, tomatoes, mozzarella, and asparagus in a large bowl. Top it off with sliced chicken and a drizzle of the balsamic dressing.

And there you have it – a colorful, flavorful, and oh-so-delicious Caprese Chicken Salad that will have your taste buds singing. Trust me, one bite and you’ll be hooked!

So why wait? Give this recipe a try and let me know how it turns out. Happy cooking and enjoy!

Caprese Chicken Salad

Add it to your menu this week

Makes 3-4 servings
Ingredients:
1 pound chicken breasts (about 2 large halved to make 4 fillets)
16-24 oz. mixed baby greens/spinach leaves
1 pint cherry tomatoes, halved
6 oz mozzarella pearls
8 oz fresh asparagus, tough ends trimmed, cut into halves on diagonal
Balamic Dressing:
3/4 cup quality balsamic vinegar
2 Tbsp honey
1/2 tsp prepared Dijon mustard
sea salt and pepper to taste

Preheat a large skillet over medium-high heat.
Rub the chicken with 2 Tbsp of olive oil, salt, pepper and paprika.
Grill chicken for 5-7 minutes on each side, or until chicken is cooked through and tender. Remove chicken from the grill and let it rest for 5 minutes before slicing.
In the same skillet, grill the asparagus for 3-4 minutes depending on thickness…keeping it crisp.
To make the Balsamic Dressing, bring balsamic vinegar to a boil in a small saucepan, then reduce the heat to a
simmer, stirring often. Cook until reduced in volume by half, about 8 minutes and just thick enough to coat the back of a woodrn spoon. Whisk in remaining dressing ingredients.
Toss spinach, asparagus, tomatoes and mozzarella in a large
bowl. Top with chicken and drizzle with balsamic dressing.