chicken caprese salad

This week enjoy chicken caprese salad a bright fresh meal with a great protein boost to keep you fueled throughout your day!

Active Time: 20 mins             Total Time: 1 Hour           Servings: 4 Servings 

Serving Size = 3 oz. chicken & 2½ cups salad

Calories: 426kcal      Carbohydrates: 21g        Protein: 39g        Fat: 22g

Ingredients/ Equipment:

• 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

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.

Original recipe can be found at EatingWell here!