Juicy grilled chicken over fresh greens with tomatoes, mozzarella, and basil in the classic Caprese style.
Ingredients
- 4 pounds chicken breasts (boneless, skinless)
- ½ cups olive oil
- ½ cups lemon juice
- 6 cloves garlic, minced
- 1 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoons dijon mustard
- ½ teaspoons sea salt
- ½ teaspoons ground black pepper
- 1 clove garlic, minced
- ⅕ cups balsamic vinegar
- ¾ cups olive oil
- 15 cups fresh spinach
- 2 pints cherry tomatoes
- 16 ounces fresh mozzerella cheese (pearls or slices)
- 2 handfuls fresh basil
- 3 pounds sweet potatoes, cleaned & cut into wedges
- 2 tablespoons olive oil
- 1 teaspoons salt
- 1 teaspoons ground black pepper
Instructions
- 1
Whisk together everything except for the chicken breasts in a large bowl.
- 2
Slice chicken into even-sized breast pieces and pound (easy if placed in a plastic bag first) until they are about equal thickness.
- 3
Add the chicken to the marinade and place in the fridge for at least 30 mins.
- 4
Grill chicken over medium-high heat until internal temperature reaches 165 degrees F (5-8 mins/side). Discard extra marinade.
- 5
Whisk together ingredients in a small bowl until oil is emulsified.
- 6
Store in a small container in the fridge until ready to eat.
- 7
Assemble salad by layering grilled chicken, cherry tomatoes, mozzerella cheese, and basil on top of the spinach. Drizzle with balsamic vinaigrette.
- 8
Toss sweet potatoes wedges in olive oil, salt, and pepper.
- 9
Grill over medium heat until tender and slightly charred - 8 mins on one side, 4 mins on the other side.
Equipment
- Instant Read Thermometer(specialized)
- Mixing Bowls
- Whisk