Grilled chicken with fresh mozzarella, tomatoes, basil, and balsamic glaze over mixed greens.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 pounds)
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ Salad
07 - 7 ounces fresh mozzarella balls, sliced or torn
08 - 3 medium ripe tomatoes, sliced or diced
09 - 1 cup fresh basil leaves
10 - 4 cups mixed salad greens, such as arugula or spinach
→ Balsamic Reduction
11 - 1/2 cup balsamic vinegar
12 - 1 tablespoon honey
→ Finishing
13 - 2 tablespoons extra-virgin olive oil
14 - Sea salt and black pepper to taste
# How-To Steps:
01 - Preheat grill or grill pan to medium-high heat, allowing adequate time for proper temperature stabilization.
02 - Slice chicken breasts horizontally to create 4 thinner cutlets. Drizzle with olive oil and distribute Italian herbs, garlic powder, salt, and pepper evenly across all surfaces.
03 - Grill chicken for 4 to 5 minutes per side until fully cooked and juices run clear. Transfer to cutting board and rest for 5 minutes, then slice into strips.
04 - In small saucepan, combine balsamic vinegar and honey. Bring to gentle boil, reduce heat to low, and simmer 5 to 7 minutes while stirring occasionally until sauce reaches syrupy consistency. Remove from heat and cool slightly.
05 - Arrange mixed salad greens in serving bowls. Layer with grilled chicken slices, mozzarella, tomatoes, and fresh basil leaves.
06 - Drizzle each bowl with extra-virgin olive oil and balsamic reduction. Season with sea salt and black pepper according to preference.
07 - Present immediately while chicken remains warm and ingredients maintain optimal texture contrast.
