Balsamic Grilled Chicken Caprese Salad
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 5g||25%|
|Total Carbs 25g||8%|
|Dietary Fiber 7g||28%|
|Vitamin A 130%|
|Vitamin C 120%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 cupplain yogurt
1/2 cupbasil leaves
1/2 cupscallions, roughly chopped
2 tbsplemon juice
3 tbspolive oil
1/4 tspblack pepper
4 cupsromaine lettuce hearts, chopped
2 cupsradicchino, chopped
1 large bell pepper, chopped
1 cupcanned chickpeas, drained and rinsed
1 cupcherry tomatoes, havled
1/2 cupblack or green olives, sliced
1/2 cupmini mozzarella balls
1/4 cuptoasted pumpkin seeds
In a blender or food processor, combine the yogurt, basil, scallions, parsley, garlic, lemon juice, 2 tablespoons of olive oil, 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Blend until smooth. Cover and chill until ready to use.
Season the chicken breasts with the remaining olive oil, salt and pepper. Heat a skillet or grill pan over medium-high heat. Grill the chicken breasts for 3 to 4 minutes on each side until done. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Transfer chicken to a cutting board. Let rest for 2 to 3 minutes, then chop into bite-sized pieces.
In a large bowl, combine chopped romaine and chopped grilled chicken, then use tongs to toss with as many salad toppings as you like. Drizzle with enough creamy herb dressing to coat all your salad ingredients.
Serve your Restaurant Style Chicken Chopped Salad with extra dressing on the side.
TIP: For individual salads, fill small bowls with personalized salad ingredients, add dressing and toss together with tongs, right in the bowl. Transfer salad to an individual serving plate and enjoy!
Restaurant Style Chicken Chopped SaladAdd Your Comment