Caprese Chicken with Salad

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.

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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.

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Filed under poultry, salads

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