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Say goodbye to winter comfort foods and hello to fresh spring salads! We don’t know about you, but we can’t wait to pick up crunchy romaine and fresh arugula to prepare this seasonal, light dish. Bon Appetit!
Chicken Caprese Salad
- 1 lb chicken tenders
- 2 c romaine, shredded
- 1 c arugula
- 8 oz mozzarella
- 12 oz cherry tomatoes
- 1 tbsp extra-virgin olive oil
- ⅓ c olive oil
- Fresh ground pepper
- Sea salt
- 2 cloves garlic
- 2 c basil
- 2 tbsp white wine vinegar
- Prepare vinaigrette. Blend garlic, vinegar and basil in a blender or food processor. Pour in olive oil and blend again. Add salt and pepper, then set aside.
- Add a tablespoon of olive oil to a large skillet. On medium heat, add the chicken tender pieces. Salt and pepper the chicken.
- Cover and let cook for 8 to 10 minutes, flipping halfway through.
- Take chicken off the stove and set aside on a cutting board.
- Chop romaine and arugula. Place in serving bowl.
- Halve the cherry tomatoes and thinly slice the mozarella. Add to the greens.
- Cut up the tenders, place them atop the caprese salad.
- Drizzle with vinaigrette, add basil and parmesan for garnish. Serve.
Nutrition Facts: 450 kcals, 13g carbs, 26g fat, 34g protein, 912 mg sodium, 70 mg cholesterol per serving.