Ingredients
Scale
- ¼ cup red wine vinegar
- 2 tablespoons virgin olive oil
- 3 teaspoons light brown sugar
- 1 teaspoon minced garlic
- 1 tablespoon fresh basil, finely chopped
- 1 teaspoon salt
- 4 chicken breast fillets, skinless and boneless
- 5 cups Romaine lettuce, chopped
- 1 cup cherry tomatoes, sliced
- ½ cup bocconcini
- ¼ cup fresh basil leaves, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Whisk together the marinade ingredients. Coat chicken with 4 tablespoons of marinade; reserve the rest for dressing.
- Heat 1 teaspoon oil in a skillet over medium-high heat. Cook chicken until internal temp reaches 165°F. Let rest and slice.
- Assemble salad with lettuce, cherry tomatoes, bocconcini, and sliced chicken. Drizzle with reserved dressing, sprinkle basil, and season with salt and pepper.
Notes
- Marinate chicken ahead for extra flavor.
- Can substitute bocconcini with mozzarella balls.
- Perfect for meal prep or quick lunches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grill/Skillet
- Cuisine: Italian