Grilled chicken paired with tomatoes, mozzarella, basil, and balsamic reduction for a fresh, flavorful dish.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs (or mixed dried oregano and basil)
04 - ½ teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste
→ Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 2 large ripe tomatoes, sliced
08 - 9 ounces fresh mozzarella cheese, sliced
09 - 1 cup cherry tomatoes, halved
10 - 1 small red onion, thinly sliced
11 - ½ cup fresh basil leaves
→ Balsamic Reduction
12 - ½ cup balsamic vinegar
13 - 1 tablespoon honey
# How to Make It:
01 - Preheat a grill or grill pan over medium-high heat.
02 - In a small bowl, combine olive oil, Italian herbs, garlic powder, salt, and pepper. Rub the mixture evenly over both sides of the chicken breasts.
03 - Grill the chicken for 6 to 7 minutes per side, or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - While chicken grills, combine balsamic vinegar and honey in a small saucepan. Bring to a boil, then lower heat and simmer for 6 to 8 minutes, stirring occasionally, until syrupy. Remove from heat and let cool slightly.
05 - Arrange mixed greens on a large platter or individual plates. Top with sliced tomatoes, mozzarella, cherry tomatoes, red onion, and basil leaves.
06 - Layer the sliced grilled chicken over the salad.
07 - Drizzle balsamic reduction over salad just before serving.
