kathie hoehnBalsamic Grilled Chicken Caprese Salad
In The Fresh Meat Case
Balsamic Grilled Chicken Caprese Salad
In The Fresh Meat Case
In The Fresh Meat Case
Made With:
PERDUE® PERFECT PORTIONS® Boneless Skinless Chicken Breast All Natural
PREP TIME: 15min COOK TIME: 10min
Serves 4
- 400
Calories - 40g
Protein - 440mg
Sodium - 6g
Sat. Fat - 9g
Sugar 
Ingredients
4 tbsp. balsamic vinegar
4 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. black pepper
2 large zucchini
2 cups tomatoes, chopped
4 oz. mozzarella pearls
1/4 cup fresh basil
1/4 cup toasted pine nuts
Step 1
Whisk
Whisk together the balsamic vinegar, olive oil, salt and black pepper. In a resealable plastic bag, combine the 4 chicken breasts and ½ of the balsamic dressing. Set the remaining dressing aside for serving. Marinate the chicken in the refrigerator for 10 to 15 minutes.
Step 2
Spiralize
With a mandoline, julienne peeler or spiral slicer, turn the zucchini into noodles. Onto a large platter, combine the zucchini noodles, chopped tomatoes and mozzarella pearls.
Step 3
Grill
Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade. Discard the marinade. Grill the chicken breasts for 3 to 4 minutes per side until done. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove from the grill and let rest for 2 to 3 minutes. Chop into bite-sized pieces.
Step 4
Serve
Top the platter of zucchini noodles, tomatoes and mozzarella with chicken pieces. Drizzle with remaining balsamic dressing and garnish with basil chiffonade and toasted pine nuts.
225 MIN
