Balsamic Chicken Caprese Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
- 2 tablespoons olive oil
- salt and pepper for seasoning
- 1 or 2 medium tomatoes diced (i used roma, vine-ripened or cherry tomatoes may be substituted)
- about 1.25 pounds boneless cut into 1/2-inch pieces
- 1/4 cupâ marzettiâ® simply dressedâ® balsamic salad dress plus more for dressing the salad
- 2 to 3 tablespoons balsamic vinegar plus more for dressing the salad
- 4 cups romaine or italian lettuce blend
- 3/4 cup fresh mozzarella (i usedâ small balls called cilieg another type of mozzarella may be substituted)
- 3/4 cup english cucumber diced (regular cucumbers may be substituted)
- 2 to 3 tablespoons fresh basil or to taste finely minced
- Carbohydrate 0.70785 g
- Cholesterol 0 mg
- Fat 1.70895000072367 g
- Fiber 0.0975 g
- Protein 0.12675 g
- Saturated Fat 0.240225000099924 g
- Serving Size 1 1 Serving (21g)
- Sodium 0.423750000014473 mg
- Sugar 0.61035 g
- Trans Fat 0.0527175000195973 g
- Calories 18 calories
To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is 90% cooked through. Stir and flip intermittently to ensure all sides cook evenly. Add 3 tablespoons Balsamic Salad Dressing, 1 tablespoon balsamic vinegar, stir to combine and make sure all pieces of chicken are coated. Cook for another 1 to 2 minutes over medium heat or until chicken is cooked through. Allow chicken to rest in pan, off the heat, while you plate the salad. To a large platter or bowl, add the lettuce, tomatoes, mozzarella, cucumber, chicken, and evenly sprinkle with basil. Drizzle with salad dressing and balsamic vinegar, to taste. Toss to combine and serve immediately.
