Best 3 Super Green Salad With Chicken And Fresh Mozzarella Recipes

BALSAMIC-MOZZARELLA CHICKEN SALAD

Steps:

• In medium bowl, gently stir mozzarella, tomatoes and chicken. Drizzle with dressing; toss lightly.
• Line each of 4 plates with 3 lettuce leaves; spoon salad onto lettuce-lined plates. Garnish with basil.

CAPRESE CHICKEN SKILLET

Steps:

• In a small saucepan, combine ½ cup of the balsamic vinegar and 1 tablespoon of the honey. Gently simmer over medium- low heat, stirring occasionally, until thickened and reduced by a little more than half, about 15 minutes.
• Remove from the heat and set aside.
• While the balsamic reduces, arrange the chicken on a cutting board and stretch a large sheet of plastic wrap over the top. Lightly pound the chicken breasts into an even ½- inch thickness. Discard the plastic, then sprinkle the chicken with ¾ teaspoon of the salt and ¼ teaspoon of the pepper, seasoning both sides.
• In a large, heavy- bottomed skillet, heat 1 tablespoon of the oil over medium- high heat. Once the oil is hot but not smoking, add the chicken breasts top- sides down, being careful of oil that may splatter. Let cook undisturbed for 4 minutes, or until lightly browned.
• Flip and cook an additional 3 minutes. Check for doneness. The chicken should reach 165 degrees F at the thickest part when tested with an instant- read thermometer, and when sliced, the juices should run clear.
• If it needs additional time, flip again and continue cooking for a few minutes on each side, until done. The total cooking time will vary depending upon the size of your chicken. Remove to a plate and cover to keep warm.
• Without wiping out the pan, reduce the skillet heat to medium. Add the remaining tablespoon of oil, swirl to coat the pan, then add the red onion and let cook until slightly softened, about 3 minutes, scraping the browned bits off the bottom of the pan as it cooks.
• Add the garlic and let cook 30 seconds, just until fragrant.
• Add the tomatoes, thyme, and remaining 1 tablespoon balsamic vinegar, 1 teaspoon honey, ½ teaspoon salt, and ¼ teaspoon pepper. Increase the heat back to medium high and cook until the tomatoes begin to soften, about 2 minutes.
• Return the chicken to the pan, nestling it into the tomatoes, and scatter the mozzarella throughout.
• Cover the pan and remove from the heat. Let stand for 1 to 2 minutes to allow the mozzarella to become soft and melty.
• Uncover, drizzle the balsamic reduction over the top, and sprinkle with the fresh basil. Serve warm.

SUPER GREEN SALAD WITH CHICKEN AND FRESH MOZZARELLA

Steps:

• Add all the dressing ingredients to a jar. Close and shake vigorously to combine. Set aside.
• Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a medium skillet set over medium heat. Add the chicken breasts, cover, and cook for 4 minutes. Flip the chicken, cover, and cook for 3 more minutes. Remove from the heat and let rest, covered, for 5 minutes. Slice the chicken and set aside while you prepare the salad.
• In a large bowl, toss the Boston lettuce, kale, arugula, avocado, apple, and kiwi together. Drizzle with about 30 mL (2 tbsp) of the dressing, then toss to distribute. Season with salt and pepper. Divide the salad between 4 serving bowls. Garnish with sliced chicken and half a ball of Saputo Mozzarella Fresca Cheese. Drizzle each serving with a spoonful of dressing, then garnish with pumpkin seeds and chives. Serve immediately.