Caprese Grilled Chicken Salad
Caprese Grilled Chicken Salad is a quick and easy main dish salad that's perfect for summer! You'll love the addition of the grilled balsamic marinated chicken and the creamy pesto dressing!
Servings: 4 servings
Ingredients
Chicken
- 1 1/4 pounds boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 1 tablespoon pesto
- 1 teaspoon olive oil
- 1 teaspoon honey
- Kosher salt and black pepper to taste
Salad
- 5 ounces baby spinach
- 1 cup cherry tomatoes, halved
- 1 cup mini fresh mozzarella balls
- Dried or fresh basil optional
Pesto Dressing
- 1/3 cup plain Greek yogurt
- 1/4 cup low fat milk
- 1 1/2 tablespoons pesto
- 2 tablespoons shredded parmesan cheese
- 1 tablespoon vinegar
- 1/4 teaspoon granulated garlic
- Kosher salt and black pepper to taste
Instructions
- In a small bowl whisk together all of the marinade ingredients.
- Season the chicken breasts with salt and pepper then place them in a gallon size freezer bag. Pour the marinade over the chicken and seal the bag pressing out all the air as you do. Massage the marinade into the chicken then place it in the refrigerator to marinate for an hour or overnight.
- Preheat grill to medium-high heat and spray or brush the grates with oil. Place the chicken on the grill and grill for approximately 4-6 minutes per side depending on the size and thickness of the chicken. Remove from the grill and let it rest for at least 5 minutes before slicing.
- Combine all of the ingredients for the dressing in a small bowl. Whisk together until combined and taste for seasoning.
- Place the spinach on a serving platter or bowl. Arrange the tomatoes, mozzarella balls and sliced chicken on top of the spinach. Top with a sprinkle of kosher salt, fresh ground black pepper and dried basil. Drizzle the salad with the dressing or serve on the side.
Nutrition
Calories: 366kcal | Carbohydrates: 8g | Protein: 48g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 345mg | Fiber: 1g | Sugar: 5g