Chicken Caprese Salad Recipe

INGREDIENTS

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Pat the chicken dry. Drizzle the chicken with olive oil, rubbing it all over the chicken to coat. Season both sides with Italian seasoning, salt, and pepper.2 boneless, skinless chicken breasts,½ tablespoon olive oil,1 teaspoon Italian seasoning,½ teaspoon kosher salt,½ teaspoon ground black pepper
Place the chicken on the prepared sheet pan and bake for 25-30 minutes until the chicken is cooked through and the juices run clear.
While the chicken cooks, whisk together all the dressing ingredients except the olive oil. Slowly stream in the olive oil while whisking.¼ cup balsamic vinegar,1 teaspoon maple syrup,1 clove garlic,2 teaspoons Dijon mustard,1 teaspoon Italian seasoning,½ teaspoon kosher salt,Freshly ground black pepper,¼ cup extra-virgin olive oil
Remove the chicken from the oven and let it rest for 10 minutes to seal in the juices, then slice.
To assemble the salad, add the spring mix to a bowl and pour over just enough dressing to coat. Divide into serving bowls.6 cups spring mix
Top with the cooked and sliced chicken, mozzarella, cherry tomatoes, and basil. Drizzle with more dressing and serve.8 ounces mini mozzarella balls,1 cup cherry tomatoes,¼ cup fresh basil

You can use boneless, skinless chicken thighs instead of breasts.
You can use brown sugar in place of the maple syrup.
You could also skip the homemade dressing and use store-bought balsamic instead to save time.
Feel free to use your favorite mix of salad greens, such as Romaine, butter lettuce, arugula, or spinach.
If you can’t find mini mozzarella balls, you can chop up a larger ball into bite-sized pieces.
You can use grape tomatoes or a large chopped tomato in place of the cherry tomatoes.
Feel free to add chopped avocado or diced red onion for a twist.
Cook the chicken until it registers 165°F internally at the thickest point.
Let the chicken rest for at least 10 minutes before slicing to lock in the juices.
Try not to over-dress the salad, or it will turn soggy.
If you plan to have leftovers, it’s best to store the salad, dressing, and chicken separately and assemble the salad just before eating.

Storage: Store chicken Caprese salad in an airtight container in the refrigerator for up to 3 days.