Description
A 20-minute, high-protein salad with grilled chicken cutlets, fresh mozzarella, grape tomatoes, basil, and balsamic glaze served over arugula.
Ingredients
- 4 4-ounce chicken breast cutlets, pounded thin
- 1 tsp extra virgin olive oil
- 1 tsp kosher salt and fresh black pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp dried Italian seasoning
- 6 cups baby arugula
- 4 oz fresh mozzarella, sliced thin
- 3 cups grape tomatoes, halved
- 2 tbsp balsamic glaze
- 2 tbsp fresh basil leaves, chopped
Instructions
- Season chicken with olive oil, salt, garlic powder, Italian seasoning, and black pepper.
- Preheat grill to medium-high. Clean and oil grates. For grill pan, heat and spray with oil.
- Divide arugula evenly on 4 plates (about 1 1/2 cups each).
- Grill chicken 2–3 minutes per side until cooked through. Top with mozzarella and cook 1 more minute to melt.
- Transfer chicken to plates over arugula. Top with grape tomatoes, drizzle with balsamic glaze, and sprinkle basil.
Notes
- Use store-bought thin cutlets or slice your own chicken breasts and pound thin.
- Substitute arugula with mixed greens or butter lettuce.
- Replace mozzarella with burrata if desired.
- No grill? Use a stovetop grill pan.
- Optional vinaigrette: balsamic vinegar, olive oil, Dijon, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Salad
- Method: Grill
- Cuisine: American-Italian