Grilled Chicken Caprese over Arugula
Description
There’s something wonderfully effortless about Caprese. Juicy tomatoes, creamy mozzarella, fresh basil, and a drizzle of balsamic are already a winning combination. Add smoky grilled chicken and a bed of peppery arugula, and suddenly you’ve got a supper that feels special without making a production out of it. It’s fresh, satisfying, and just the sort of colorful plate I like to put on the table when I want dinner to look as good as it tastes.
Ingredients
Instructions
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1. Season the chicken. Place the chicken breasts in a shallow dish. Drizzle with 1 tablespoon of olive oil and sprinkle with garlic, Italian seasoning, salt, and pepper. Rub the seasoning evenly over both sides.
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2. Fire up the grill. Preheat your grill to medium-high heat. Grill the chicken for about 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
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3. Build the salad. Divide the arugula among four plates. Scatter the halved cherry tomatoes and fresh basil over the greens, then arrange the mozzarella slices on top.
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4. Add the chicken. Slice the rested chicken and place it over each bed of arugula.
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5. Finish it off. Drizzle each serving with the remaining olive oil and balsamic glaze. Serve immediately.
Note
Midge’s Tip: Let that grilled chicken rest before slicing. It keeps all those delicious juices where they belong, instead of decorating your cutting board.
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