Balsamic Chicken Caprese Salad

• Produce

  • 2 tbsp Basil, fresh
  • 3/4 cup English cucumber
  • 4 cups Romaine or italian lettuce blend
  • 1 Tomatoes, medium

• Condiments

  • 2 tbsp Balsamic vinegar
  • 1/4 cup Marzetti simply dressed balsamic salad dressing

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3/4 cup Mozzarella, fresh

• Other

  • about 1.25 pounds boneless, cut into 1/2-inch pieces

Found on averiecooks.com

Description

Ingredients

• 2 tablespoons olive oil
• about 1.25 pounds boneless, cut into 1/2-inch pieces
• salt and pepper, for seasoning
• 1/4 cup Marzetti® Simply Dressed® Balsamic Salad Dressing, plus more for dressing the salad
• 2 to 3 tablespoons balsamic vinegar, plus more for dressing the salad
• 4 cups romaine or Italian lettuce blend
• 1 or 2 medium tomatoes, diced (I used Roma, vine-ripened or cherry tomatoes may be substituted)
• 3/4 cup fresh mozzarella (I used small balls called ciliegine; another type of mozzarella may be substituted)
• 3/4 cup English cucumber, diced (regular cucumbers may be substituted)
• 2 to 3 tablespoons fresh basil or to taste, finely minced

Directions

• To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is 90% cooked through. Stir and flip intermittently to ensure all sides cook evenly. Add 3 tablespoons Balsamic Salad Dressing, 1 tablespoon balsamic vinegar, stir to combine and make sure all pieces of chicken are coated. Cook for another 1 to 2 minutes over medium heat or until chicken is cooked through. Allow chicken to rest in pan, off the heat, while you plate the salad. To a large platter or bowl, add the lettuce, tomatoes, mozzarella, cucumber, chicken, and evenly sprinkle with basil. Drizzle with salad dressing and balsamic vinegar, to taste. Toss to combine and serve immediately.