Ingredients
Scale
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp olive oil
- 3/4 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 32 oz chicken breasts, halved horizontally into cutlets
- 5 cups romaine lettuce, chopped
- 1 1/2 cups cherry tomatoes, halved
- 3/4 cup fresh mozzarella pearls
- 1/3 cup fresh basil, chiffonade
- 1/4 cup balsamic glaze
Instructions
- Whisk balsamic vinegar, olive oil, garlic powder, basil, oregano, salt, pepper, and red pepper flakes.
- Coat chicken cutlets thoroughly and rest for 10 minutes.
- Cook chicken in air fryer at 400°F for 12–14 minutes or oven at 425°F for 15–18 minutes until 165°F internal temperature.
- Rest chicken for 5 minutes, then slice into strips.
- Simmer balsamic glaze for 2–3 minutes until thickened slightly.
- Combine lettuce, tomatoes, mozzarella, and chicken in a bowl.
- Toss gently and top with basil and balsamic glaze before serving.
Notes
- Letting chicken rest improves juiciness.
- Do not over-reduce balsamic glaze to avoid burning.
- Serve immediately for best freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Air Fryer / Oven
- Cuisine: Italian