This recipe is taken from the 2013 Milk Calendar. Moist grilled chicken and a bed of greens added to the classic Caprese salad of garden ripe tomatoes with sweet, fresh bocconcini and spicy basil captures summer on a plate. It doesn’t even matter what time of year it is, you’ll love it!
- Prep: 15 min
- Cooking: 6 min - 8 min
- 1 lb (500 g) boneless skinless chicken breast cutlets
- 1/4 cup (60 mL) balsamic vinegar
- 3 tbsp (45 mL) olive oil
- 1 clove garlic minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 6 cups (1.5 mL) baby greens
- 8 1-1/2-inch (3.5 cm) balls Canadian Bocconcini cheese sliced (or 4 oz/125 g Canadian Mozzarella cheese)
- 4 medium tomatoes thinly sliced
- 1/4 cup (60 mL) thinly sliced fresh basil
Preheat barbecue grill to medium-high.
In a measuring cup or bowl, whisk together vinegar, oil, garlic, salt and pepper.
Place chicken in a shallow dish; pour in 2 tbsp (30 mL) of the dressing and stir to coat evenly. Place chicken on grill, cover and grill for about 4 min or until white around the edges and bottoms are browned; flip over, cover and grill for 2 to 4 min or until no longer pink inside. Transfer to a cutting board; let rest for 5 min.
Meanwhile, in a large bowl, toss greens with half of the remaining dressing; arrange on serving plates. Arrange cheese and tomato slices alternating in a half-circle on top of greens. Cut chicken into slices and arrange in the centre of the circle. Drizzle evenly with remaining dressing and sprinkle with basil.
If chicken breast cutlets aren’t available, buy 2 large boneless skinless breasts cut horizontally into about 1/2-inch (1 cm) thick slices. Pound any thicker places with a meat mallet to even thickness.
Use arugula mixed in with greens and top with crisped strips of prosciutto and grilled flatbread croutons.
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Top 5 Nutrients
|Calcium:||19 % / 206 mg|
|Vitamin B6:||62 %|
|Vitamin B12:||48 %|