Grilled Chicken Salad with Pesto and Mozzarella
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Ingredients
- 2 Chicken breasts
- 2 tbsp Olive oil
- Salt
- Black pepper
- Garlic powder
- Dried oregano
- Fresh basil leaves
- Toasted pine nuts
- 2 Garlic cloves
- Grated Parmesan cheese
- Extra-virgin olive oil
- Lemon juice
- Mixed greens
- Cherry tomatoes
- Red onion
- Fresh mozzarella cheese
- Toasted pine nuts
- Extra-virgin olive oil
- Red wine vinegar
- Dijon mustard
- Garlic clove
- Honey
- Black pepper
- Lemon wedges
- Crusty bread or pita
Directions
Preparing the Chicken
Rinse the chicken breasts and pat them dry with paper towels.
In a small bowl, mix together olive oil, salt, black pepper, garlic powder, and dried oregano.
Rub the seasoning mixture all over the chicken breasts, coating them evenly.
Allow the chicken to marinate at room temperature for 30 minutes.
Grilling the Chicken
Preheat your grill or grill pan to medium-high heat.
Grill the chicken breasts for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (75°C).
Transfer the grilled chicken to a cutting board and let it rest for 5 minutes before slicing.
Making the Pesto
In a food processor, combine the fresh basil leaves, toasted pine nuts, minced garlic, and grated Parmesan cheese. Pulse until coarsely chopped.
With the machine running, slowly pour in the olive oil and lemon juice until the pesto reaches your desired consistency.
Season with salt and black pepper, and pulse a few more times to combine.
Assembling the Salad
In a large bowl, toss together the mixed greens, halved cherry tomatoes, and thinly sliced red onion.
Slice or tear the grilled chicken into bite-sized pieces.
Add the sliced grilled chicken and diced or torn fresh mozzarella cheese to the salad bowl.
If using, sprinkle some toasted pine nuts over the top.
Making the Dressing (if not using pesto)
In a small bowl or jar, whisk (or shake) together the olive oil, red wine vinegar, Dijon mustard, minced garlic, honey, salt, and black pepper until well combined.
Serving
If using the pesto as a dressing, drizzle it over the assembled salad and toss gently to coat.
If using the vinaigrette dressing, drizzle it over the salad and toss gently to coat.
Serve the grilled chicken salad immediately, garnished with lemon wedges.
Offer crusty bread or pita on the side, if desired.
