
Yields:
4
Prep Time:
10 mins
Total Time:
30 mins
We knew chicken was what Caprese was missing.
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Ingredients
- 2
cloves garlic
- 2 cups
basil leaves, plus more for garnish
- 2 Tbsp.
white wine vinegar
- 1/3 cup
plus 4 tablespoons extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
- 2
8-oz. chicken breasts
- 3 cups
shredded romaine
- 8 oz.
fresh small mozzarella balls, drained
- 12 oz.
cherry tomatoes, halved
Freshly grated Parmesan, for garnish
Directions
- Step 1Make vinaigrette: Place garlic, basil, and vinegar in a blender. With the motor running, slowing drizzle in 1/3 cup plus 2 tablespoons oil until fully incorporated. Season with salt and pepper and set aside.
- Step 2Brush 1 tablespoon oil over each chicken breast and season with salt and pepper. Place a grill pan over medium-high heat and brush with remaining tablespoon oil. Sear each breast 2 minutes on each side. Lower heat to medium, cover, and continue to cook until chicken has cooked through, 8 to 10 minutes.
- Step 3Transfer chicken to a cutting board and let rest, 5 minutes, then slice chicken on a bias into thin, long strips.
- Step 4Add romaine into a bowl and top with mozzarella balls, halved cherry tomatoes, and chicken strips. Drizzle with vinaigrette and garnish with fresh basil and Parmesan.
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