Chicken Caprese Salad

Ingredients

1/3 cup aged balsamic vinegar

2 tablespoons extra-virgin olive oil plus 1 teaspoon, divided

2 teaspoons Dijon mustard

1 teaspoon ground pepper

2 1/2 teaspoons honey

3/4 teaspoon salt, divided

1/2 teaspoon salt-free Italian seasoning

1/2 teaspoon garlic powder

2 (8-ounce) boneless skinless chicken breasts, cut in half horizontally

8 cups coarsely chopped romaine lettuce hearts

1-pound grape tomatoes, halved horizontally (about 3 cups)

1 (8-ounce) container fresh small mozzarella cheese balls in water, drained

1 cup loosely packed fresh basil leaves

Directions:

Step 1

Whisk vinegar, 2 tablespoons oil, mustard and pepper in a medium bowl until well combined.

Transfer 6 tablespoons of the mixture to a small bowl.

Whisk honey into the reserved mixture in the small bowl; set aside

Step 2

Add 1/2 teaspoon salt, Italian seasoning and garlic powder to the remaining mixture in the medium bowl; whisk until combined.

Add chicken; toss to coat completely. Let stand, covered, at room temperature for 30 minutes.

Step 3

Preheat a grill pan over medium heat, 3 to 5 minutes. Brush with the remaining 1 teaspoon oil.

Add the chicken; cook, turning once, until grill marks appear on both sides and a thermometer inserted into the thickest parts registers 165°F, about 10 minutes.

Transfer to a cutting board; let stand for 5 minutes. Slice.

Step 4

Arrange romaine, tomatoes, mozzarella and basil on a large platter; sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced chicken and drizzle with the reserved balsamic mixture enjoy!