This is really easy – just what I came up with for a healthy dinner after we got home from a heavy-eating weekend in Pittsburgh.
3 chicken breasts, halved
six mini mozzarella balls, halved
10 grape tomatoes, halved
1/2 cup balsamic vinegar
5 basil leaves, chopped
salt and pepper
4.5-5 cups greens (I used baby Romaine)
1 large heirloom tomato, sliced
1 cucumber, sliced
3 tbsp red wine vinegar
4 tbsp olive oil
In a small saucepan, heat up balsamic vinegar until reduced to thick.
While the vinegar is reducing, heat up a pan with 1 tbsp oil. Season chicken with salt and pepper and sear on both sides. Cook until cooked through.
In a small bowl, combine mozzarella, basil and grape tomatoes.
In a larger bowl, add red wine vinegar and remaining olive oil. Toss salad greens, cucumber and tomato with dressing.
To plate, put a piece of chicken on the plate with 1/3 mozzarella mixture. Drizzle chicken with balsamic. Put 1/3 of the salad on the other half of each plate.