Juicy grilled chicken layered with mozzarella, tomatoes, basil, and finished with balsamic glaze.
# What You Need:
→ Grilled Chicken
01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Salad
07 - 4 cups mixed salad greens
08 - 2 large ripe tomatoes, sliced
09 - 8 ounces fresh mozzarella, sliced
10 - 1/2 cup fresh basil leaves
11 - 1/4 small red onion, thinly sliced
→ Balsamic Glaze
12 - 1/2 cup balsamic vinegar
13 - 1 tablespoon honey
→ Serving
14 - 2 tablespoons extra-virgin olive oil
15 - Salt and pepper to taste
# How To Make It:
01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Set aside to cool.
02 - In a shallow dish, mix olive oil, Italian herbs, garlic powder, salt, and black pepper. Add chicken breasts, turning to coat evenly. Let marinate for 10 minutes if time permits.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice into strips.
04 - Arrange mixed greens on a platter or individual plates. Layer with tomato slices, mozzarella slices, and fresh basil leaves. Scatter red onion slices if using.
05 - Top salad with sliced grilled chicken. Drizzle with extra-virgin olive oil and season lightly with salt and pepper.
06 - Finish with a generous drizzle of balsamic glaze. Serve immediately.
