Grilled Balsamic Chicken Caprese Salad
All the flavors of a caprese salad with grilled balsamic chicken.
Servings: 4 people
Ingredients
- For chicken:
- 2 small chicken breasts
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon olive oil
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 teaspoon honey
- For balsamic reduction:
- 1/3 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon sugar
- 1/2 teaspoon salt
- pinch black pepper
- 1 tablespoon olive oil
- For salad:
- 6 cups spring mix - I usually grab 6 handfuls instead of measuring it out
- 1 1/2 cups cherry tomatoes
- 8 ounces mozzarella pearls or fresh mozzarella sliced into bite size pieces
- 1/3 cup loosely packed fresh basil - sliced into a chiffonade cut or roughly torn
Instructions
- To prepare chicken:
- Mix together balsamic vinegar, Worcestershire sauce, olive oil, black pepper, salt, garlic powder, and honey in a large zip-lock bag.
- Add chicken breast to bag with sauce and mix around so chicken gets nicely coated. You can refrigerate for 15 minutes or longer for a stronger marinade or grill straight from this point.
- Heat grill to 400 F.
- Add chicken breast and baste with remaining marinade from the bag every 5-10 minutes until marinade is gone and chicken is cooked though to 165 f. internal temperature. about 25-30 minutes, depending on the thickness of your chicken.
- Let chicken rest for a few minutes then slice into strips to serve on your salad.
- to make balsamic reduction:
- Add the balsamic vinegar, honey, sugar, salt, pepper and olive oil to a small sauce pan and whisk together over low heat until sugar and honey dissolve and stir until the balsamic vinegar thickens slightly, about 3 minutes.
- Remove from heat and refrigerate reduction until it cools.
- For assembly:
- Add spring mix, grilled chicken slices, tomatoes, mozzarella pearls, fresh basil and drizzle with the balsamic reduction over the top.
- Enjoy!