CHICKEN CAPRESE SALAD RECIPE (20-MIN MEAL!)

INGREDIENTS

Tap underlined ingredients to see where to get them.

FOR THE CHICKEN:

• 2 tbsp Balsamic vinegar
• 1 tbsp Olive oil
• 1/2 tsp Garlic powder
• 1 tsp Dried basil
• 1/2 tsp Dried oregano
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 4 8-oz Boneless skinless chicken breasts

FOR THE SALAD:

• 5 cups Romaine lettuce (chopped)
• 1 cup Cherry tomatoes (halved)
• 1/2 cup Fresh mozzarella balls
• 1/4 cup Fresh basil (cut into ribbons)
• 1/4 cup Balsamic glaze

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. In a large bowl, whisk together balsamic vinegar, olive oil, garlic powder, dried basil, dried oregano, sea salt, and black pepper. Add the chicken breasts and turn to coat in the marinade. Set aside to marinate for at least 10 minutes, or marinate in the fridge for up to 8 hours.
2. Cook chicken breasts in the air fryer like this or in the oven like this. (Use the ingredients above, and check these links for cook times and temperatures based on your preferred method.)
3. Let the chicken rest for 5 minutes, then slice against the grain. Cover to keep warm.
4. Meanwhile, make the balsamic glaze like this.
5. In a large salad bowl, combine lettuce, tomatoes, mozzarella balls, and chicken.
6. Sprinkle the salad with basil leaves and drizzle with balsamic glaze.