Description
Deliciously marinated chicken on a bed of greens with basil, mozzarella, tomatoes, and a homemade balsamic vinaigrette (prep time includes marinating chicken).
Ingredients
Scale
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1/2 tablespoon olive oil
- 1/2 tablespoon balsamic vinegar
- 1 garlic clove, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried thyme
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
For the Salad
- 8 ounces small mozzarella balls, halved
- 1 cup cherry tomatoes, halved
- 1 bunch fresh basil leaves, roughly chopped (about 15 leaves)
- 1 avocado, thinly sliced (optional)
- 4-6 cups spring greens mix
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1/2 teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- Preheat oven to 400°F. Grease a small baking dish or oven safe skillet. In a large bowl or ziploc bag, coat chicken in marinade ingredients. Marinate in the fridge for 30 minutes to an hour.
- Place marinated chicken in the prepared dish. Bake for 25-30 minutes until chicken is cooked through and no longer pink (temps at 165°F). Change oven to broil and cook as desired for coloring (around 2-3 minutes). Remove from oven. Let rest in a warm place for 5 minutes.
- While chicken is resting, whisk together all ingredients for the vinaigrette in a small bowl. Set aside.
- In a large salad bowl, toss together the greens, basil, tomatoes, mozzarella, and vinaigrette.
- Slice chicken as desired. Top salad with chicken, avocado if using, any remaining fresh basil, and freshly ground black pepper. Serve chicken warmed or chilled.
- Prep Time: 30 minutes
- Cook Time: 25 minutes