Grilled Chicken Caprese SaladThursday, April 11, 2013
From our skinny table to yours ...
We are loving this warmer weather! Two major benefits of spring are getting extra exercise outside & craving light, fresh, healthy food vs. the heavy winter comfort foods.
Nothing says Spring like a beautiful salad for dinner! Tonight we're making a fresh tomato Caprese salad with roasted red peppers, sundried tomatoes and fresh basil. We topped our salad with grilled balsamic chicken but this would be just as delicious meat free as a vegetarian option. Drizzle with a touch of heart healthy extra virgin olive oil and finish off with balsamic vinegar.
Hope you enjoy this simple & delicious summer salad!
Nutrition Facts Per Serving
Dietary Fiber: 4.4
1/2 pound fresh mozzerella
1 pound thinly sliced chicken breast
10oz baby spinach
2 roasted red peppers
1/2 cup sundried tomatoes
4 vine ripe tomatoes
1 cup fresh basil
5 tsp extra virgin olive oil
1/2 cup +1 tbsp of balsamic vinegar
Salt & Pepper
Let's Get Cooking!
1. Add 1 tsp of olive oil to grill pan and heat to medium high heat. Season chicken with salt & pepper and grill for 4-5 minutes on each side until cooked through. Before removing chicken, add 1 tbsp balsamic vinegar to pan and flip chicken to glaze. Remove from pan and slice on an angle.
2. Slice roasted peppers, tomatoes & fresh mozzerella, halve sundried tomatoes and thinly slice basil leaves.
3. Plate up a bed of spinach and top with mozzerella, tomatoes, red peppers, sundried tomatoes, basil and chicken.
4. Drizzle each salad with one tsp of extra virgin olive oil and two tbsp of vinegar to finish.
Makes 4 healthy portions :)