Ingredients:

  • 4 (approx. 6 oz each) Boneless, Skinless Chicken Breasts
  • 2 Tbsp Extra Virgin Olive Oil (for marinade)
  • 1 tsp Dried Basil
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Kosher Salt (for marinade)
  • 1/4 tsp Black Pepper, freshly ground (for marinade)
  • 1/4 cup Good Quality Extra Virgin Olive Oil (for vinaigrette)
  • 2 Tbsp Red Wine Vinegar
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, minced (for vinaigrette)
  • 1/2 tsp Granulated Sugar or Honey
  • Kosher Salt and Black Pepper, to taste (for vinaigrette)
  • 1 lb Mixed Tomatoes (e.g., cherry, grape, heirloom), halved or quartered
  • 1 cup, drained Bocconcini (mini mozzarella balls)
  • 1 packed cup Fresh Basil Leaves
  • 1/4 cup Red Onion, thinly sliced (optional)

Instructions:

  1. Pat the chicken breasts dry and combine them in a large bowl with the 2 Tbsp EVOO, dried basil, garlic powder, 1/2 tsp salt, and pepper. Toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours. Remove the chicken from the fridge 15 minutes before cooking.
  2. Prepare the Vinaigrette: In a small jar, combine the 1/4 cup EVOO, red wine vinegar, Dijon mustard, minced garlic, sugar/honey, salt, and pepper. Shake vigorously until the dressing is emulsified. Prepare the salad components: Halve the tomatoes, drain the Bocconcini, and thinly slice the red onion (if using). Gently combine the tomatoes, Bocconcini, and red onion in a serving bowl.
  3. Preheat your grill or skillet to medium-high heat and lightly oil the surface. Place the seasoned chicken breasts on the hot surface. Cook for 5–7 minutes per side, avoiding movement until a good sear is achieved. Continue cooking until the internal temperature registers 165°F (74°C). Immediately transfer the cooked chicken to a clean cutting board, cover loosely with foil, and let it rest for a crucial 5–10 minutes. Slice the chicken thinly against the grain.
  4. Assemble and Serve: Pour approximately half of the vinaigrette over the tomato/mozzarella mixture and toss gently. Arrange the sliced chicken artfully over the salad mixture. Scatter the fresh basil leaves over the top and drizzle the remaining vinaigrette lightly over the sliced chicken. Serve immediately.