Description
A fresh and flavorful Caprese Grilled Chicken Salad combining juicy grilled chicken breasts marinated in a zesty balsamic pesto mixture, paired with baby spinach, cherry tomatoes, and creamy mozzarella balls. Finished with a tangy Greek yogurt dressing, this salad offers a perfect blend of Italian-inspired tastes in a light and satisfying meal.
Ingredients
Scale
For the Chicken Marinade
- 1 1/4 pounds boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 2 tablespoons pesto
- Olive oil (about 2 tablespoons)
- 1 tablespoon honey
- Salt, to taste
- Pepper, to taste
For the Salad
- 5 ounces baby spinach
- 1 cup cherry tomatoes, halved
- 1 cup mini fresh mozzarella balls
For the Dressing
- 1/3 cup plain Greek yogurt
- 2 tablespoons low-fat milk
- 1 tablespoon pesto
- 1 tablespoon grated parmesan cheese
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
Instructions
- Prepare the Marinade: In a bowl, whisk together balsamic vinegar, pesto, olive oil, honey, salt, and pepper until well combined to create a flavorful marinade for the chicken.
- Marinate the Chicken: Season the chicken breasts with salt and pepper. Place them in a resealable freezer bag along with the marinade, seal tightly, and refrigerate for at least 1 hour to allow the flavors to infuse.
- Grill the Chicken: Preheat a grill to medium-high heat. Remove chicken from the marinade and grill for 4-6 minutes on each side or until the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing to retain juices.
- Make the Dressing: In a bowl, whisk together Greek yogurt, low-fat milk, pesto, parmesan cheese, balsamic vinegar, garlic powder, salt, and pepper until the dressing is smooth and creamy.
- Assemble the Salad: On a serving platter or large bowl, layer the baby spinach, halved cherry tomatoes, and mini mozzarella balls. Top with sliced grilled chicken and drizzle the prepared dressing over the salad just before serving for a fresh, balanced dish.
Notes
- Marinate the chicken for longer than 1 hour if possible, even overnight, to deepen the flavor.
- Use fresh mozzarella balls for authentic texture and taste in the salad.
- Grill the chicken carefully to avoid overcooking and drying it out.
- The dressing can be made ahead and stored in the refrigerator for 1-2 days.
- Serve with crusty bread or on a bed of quinoa for added heartiness if desired.
