Chicken Caprese Salad
Slow down and enjoy the rest of summer with a backyard gathering! Simple ingredients make the most memorable meals – especially when you’re cooking the best summer has to offer. Member’s Mark™ Black Peppercorn and Himalayan Pink Salt Grinders add fresh, aromatic flavor to grilled favorites and seasonal produce.
Ingredients
- 1 lb Boneless, skinless chicken breast
- 2 tsp Member's Mark™ Italian Seasoning
- Member's Mark™ Himalayan Pink Salt Grinder as desired
- 1 tsp Member's Mark™ Garlic Powder
- 1 tsp Member's Mark™ Onion Powder
- Member's Mark™ Black Peppercorn Grinder as desired
- 1 tbsp Member's Mark™ Extra Virgin Olive Oil
- 1 head Romaine lettuce (about 4 cups) chopped
- 1 cup Loosely packed basil leaves chopped
- 2 large Tomatoes quartered
- 8 oz Fresh mozzarella
For the Dressing
- 2 tbsp Balsamic vinegar
- 1 tbsp Honey
- Member's Mark™ Himalayan Pink Salt Grinder as desired
- Member's Mark™ Black Peppercorn Grinder as desired
- ¼ cup Member's Mark™ Extra Virgin Olive Oil
Instructions
- Pound the chicken by placing one chicken breast onto a sheet of parchment paper, then folding the paper over the chicken to cover completely. Using a rolling pin or meat mallet, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
- In a small bowl, combine Member's Mark™ Italian Seasoning, Member's Mark™ Himalayan Pink Salt Grinder, Member's Mark™ Garlic Powder, Member's Mark™ Onion Powder, and Member's Mark™ Black Peppercorn Grinder. Stir to combine. Drizzle the olive oil over the chicken, then rub to coat on all sides. Evenly sprinkle the chicken with the seasoning blend on both sides.
- Heat a grill over medium high heat. Grill the chicken for 5-6 minutes with the lid open; flip the chicken using tongs and grill 5-6 minutes on the other side, or until the internal temperature reads 165°F. Transfer the chicken to a cutting board and rest for 10 minutes. Cut against the grain into ½" wide slices.
- In a small bowl, combine the balsamic vinegar, honey, salt, and pepper. Whisk until well combined and the honey has dissolved. Slowly drizzle in the extra virgin olive oil while whisking constantly. Taste for seasoning and adjust the salt, pepper, or honey.
- Combine the romaine lettuce and ¾ cup of the basil leaves in a large bowl; drizzle with half the dressing, then toss until evenly coated.
- Dive the salad between four plates. Top each salad with tomatoes, fresh mozzarella pieces, and sliced chicken. Sprinkle the remaining basil leaves over the salad, then sprinkle everything with a few additional twists of salt and pepper grinders.