Caprese Salad with Grilled Chicken

Name: Caprese Salad with Grilled Chicken
Cook time: 15 min
Yield: 4 servings
Cuisine: italian
Ingredients: 120 ml balsamic vinegar for reduction; 680 g boneless skinless chicken breast trimmed; 4 g fine salt divided; 1 g black pepper divided; 10 ml olive oil divided; 120 g mixed salad greens washed and dried; 480 g ripe tomatoes cut into wedges or thick slices; 225 g fresh mozzarella torn or sliced; 20 g fresh basil leaves whole leaves; 2 g fine salt divided; 1 g black pepper divided; 15 ml olive oil divided

A composed salad that combines grilled chicken with tomato, mozzarella, basil, and mixed greens. The balsamic reduction is prepared in advance so it has time to cool before serving, and the olive oil is split between the chicken and salad for even seasoning.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

120 ml balsamic vinegar for reduction
680 g boneless skinless chicken breast trimmed
4 g fine salt divided
1 g black pepper divided
10 ml olive oil divided
120 g mixed salad greens washed and dried
480 g ripe tomatoes cut into wedges or thick slices
225 g fresh mozzarella torn or sliced
20 g fresh basil leaves whole leaves
2 g fine salt divided
1 g black pepper divided
15 ml olive oil divided

Instructions

Make the balsamic reduction in advance: set a small saucepan over medium heat and add the balsamic vinegar. Simmer until reduced to about 45 ml and syrupy enough to coat a spoon, 8 to 12 minutes. Remove from the heat and let it cool while you prepare the rest of the salad. The reduction is glossy, thicker than vinegar, and cool enough to drizzle without steaming.
Pat the chicken dry. Season with 4 g of the salt and 1 g of the pepper, then rub with 10 ml of the olive oil. Chicken looks lightly coated and evenly seasoned.
Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for a total of 12 to 14 minutes, turning once, until the thickest part reaches 74 C and the surface has good browning. Rest 5 minutes, then slice. Chicken is browned outside, juices run mostly clear, and the center reaches 74 C after no more than 14 minutes of grilling.
In a large bowl, toss the greens, tomatoes, mozzarella, basil, remaining 2 g salt, remaining 1 g pepper, and 15 ml olive oil. Divide evenly among 4 plates. Salad is lightly dressed and the components are evenly distributed.
Top each salad with sliced chicken and drizzle with the cooled balsamic reduction. Serve immediately. Chicken is centered on the salad and the reduction forms a thin glossy drizzle.