Balsamic Chicken and Caprese Salad
Easy balsamic marinade with a tomato, mozzarella and fresh basil salad
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Balsamic chicken
- 1 1/2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 5 leaves basil
- 1 clove garlic
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 chicken breasts
Caprese Salad
- 1 large heirloom tomato
- 4-5 cherry tomatoes
- 6 slices fresh mozzarella
- 1/4 cup balsamic vinegar
- 10 basil leaves
- drizzle olive oil
- salt and pepper
Make the marinade for the chicken by mixing together the balsamic vinegar, olive oil, cut up basil leaves, minced clove of garlic and salt and pepper. Stir until all combined. Pour over chicken breasts in a plastic bag. Seal the bag and massage the marinade into the chicken. Allow to sit for 15 minutes.
After the chicken has marinated place in the basket of an air fryer. Cook at 400 F for 12-15 minutes until cooked all the way through. If you don't have an air fryer you can grill it, pan fry it or cook in the oven.
While the chicken is cooking place 1/4 cup balsamic vinegar in a small pan and heat over medium heat for 10 minutes until reduced to a thick sauce. Be sure to swirl the pan every couple of minutes so it doesn't burn. Remove from heat and allow to cool for a few minutes. They also make store bought balsamic reduction or glaze that you can use as well.
Assemble the salad by layering slices of the heirloom tomato with mozzarella cheese onto two plates. Add the cherry tomatoes cut in half and the basil leaves evenly amongst both plates. Drizzle olive oil over the tomatoes and the balsamic reduction. Season with salt and pepper.
Slice the chicken and enjoy alongside the salad.
Keyword caprese salad, chicken marinade