Balsamic Mozzarella Chicken Salad
Is anyone else ready for spring? I don’t have much room to complain while living in Charleston. I think mentally it feels like I didn’t get a “real” summer in 2020 so winter has felt so much longer.
No matter what the temperature is outside, this warm chicken salad is packing some flavor! An incredibly easy meal with plenty of greens and an intensely good hit of balsamic vinegar.
Balsamic Mozzarella Chicken Salad
2 servings
4 large chicken thighs
2 tsp salt
1 tsp black pepper
1 TBS ghee or coconut oil
2 tsp Italian seasoning
2/3 cup balsamic vinegar
1 clove garlic
4 cups spring mix
2 TBS fresh parsley
2 TBS fresh basil
3/4 cup sliced cucumber
1 oz mozzarella
Tools: skillet, small pan, knife
Prep: Mince garlic clove, slice herbs, thinly slice cucumber, & chop spring mix if desired
In small pan, add 2/3 cup balsamic over medium heat with minced garlic. Once the vinegar begins to simmer, turn down to low, set timer for 3 minutes. After slowly simmering for 3 minutes, remove from heat. Set aside.
Season chicken thighs with salt, pepper, and Italian seasoning
Heat skillet with ghee or oil on high heat
Sear chicken thighs on one side for around 6-8 minutes or until they easily flip (no sticking or resistance) and are golden brown.
Repeat the process on the other side, cooking for 6-8 minutes. Temp to verify chicken is cooked though OR slice into a thick part of the thigh to verify it is fully cooked. Set chicken aside to rest for 5 minutes
While chicken is resting, prepare the salad by dividing the spring mix between 2 bowls, topping with the parsley, basil, and cucumber
Slice the chicken and add to the salad. Top with the mozzarella.
Pour over the balsamic garlic dressing and serve
Speed it Up
Use pre-minced garlic
Prep in Advance
Cook the chicken in advance and re-warm the slices in a skillet
