Grilled Chicken Caprese Salad

Enjoy a 30-minute high-protein grilled chicken caprese salad for an easy summer meal. It's made with thin chicken cutlets and sliced tomatoes topped with fresh mozzarella and basil drizzled with a balsamic glaze.

Another option is to purchase a bottle of balsamic glaze for this salad. The recipe, adapted from skinnytaste.com, serves 4.

Ingredients: 

• 4 chicken breast cutlets
• 1 teaspoon dried Italian seasoning
• 6 cups chopped romaine or arugula
• Sliced tomatoes
• 2 tablespoons fresh basil leaves
• Salt and pepper to taste
• Fresh basil leaves
• Balsamic glaze (recipe below)

Directions:

• Line a baking sheet with foil. Arrange the cutlets on the foil. Sprinkle each cutlet with 1/4 teaspoon Italian seasoning and 1 tablespoon balsamic glaze (recipe below). 
• Grill chicken at 350 degrees for 6 minutes a side. Add cheese to each cutlet and cook for 1 minute more to melt. Let meat rest for 10 minutes.
• Divide romaine or arugula among 4 plates. Place sliced tomatoes over romaine or arugula. 
• Place chicken cutlet over sliced tomatoes. Drizzle with balsamic glaze. Top with fresh basil leaves. 

Balsamic Glaze Ingredients:

• 4 tablespoons dark balsamic vinegar (good quality) 
• 1/2 teaspoon Dijon mustard
• 2-1/2 teaspoons real maple syrup
• Dash sea salt and ground pepper
• 4 tablespoons olive oil (good quality) 

Directions:

• Place all ingredients in a blender and mix well. 
• Divide the balsamic glaze in half. One portion is for grilling chicken cutlets, and the rest is for the salad.