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The Movers.com Blog » Blog Archive » Make this for dinner: Grilled Chicken and Caprese Salad

Make this for dinner: Grilled Chicken and Caprese Salad

grilled-chicken Surely no one wants to slave away in front of a hot stove in the summer. By no one, I mean me — so what do I do? I cook things outside on the grill, because it’s summer and grilled things taste better.

Here’s a simple recipe to get you started this week.

Grilled chicken and Caprese salad - A perfect recipe for the lazy, for the beginners, and for the really hungry.

I suggest enjoying it with some garlic bread and wine. Always with some wine. Then for dessert, some sort of summery cobbler with ice cream, because summer.

Ingredients:

  • Chicken breast
  • Fresh mozzarella
  • Fresh basil
  • Cherry tomatoes
  • Balsamic vinegar
  • Olive oil
  • Salt
  • Pepper

Directions:

Preheat your grill so you get a good sear on your chicken when you place it on the grill grates. You can brush the grates with nonstick grilling spray or olive oil so that your precious poultry doesn’t stick too much.

Usually, chicken breast is thicker on one side. If this is the case, try your best to either butterfly the chicken breast or flatten it out with a rolling pin or meat tenderizer. Making all the chicken a similar thickness will ensure even cooking and juicy meat. Dry meat is the enemy - always.

After your chicken is all flat, season it on both sides with salt, pepper and if you’d like, some Italian seasoning blend of your choice. Set aside until you’re ready to grill.

If you are using anything other than cherry or grape tomatoes for the salad, begin slicing them into bite-size pieces and toss them into a bowl. If you bought a large ball of mozzarella, slice that into bite-size pieces as well and toss those in the bowl. You could also buy bocconcini, which are little mozzarella balls to make your life easier.

Slice up a few leaves of the fresh basil and toss that into the bowl with the tomatoes and cheese.

Once the tomatoes, cheese and basil are in the bowl, drizzle in some balsamic vinegar, olive oil, salt and pepper to taste and set it all aside.

By now the grill should be hot enough for your chicken, so get to it. Grill that chicken. Because you made it all flat and even, it shouldn’t take much time to cook–probably three to four minutes per side or until a handy dandy meat thermometer reads 165 degrees F.

Just don’t forget to let the meat rest before you serve because: dry meat = the enemy.

Bring it all inside or dine al fresco.

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