Balsamic Chicken Caprese Salad

A bright, easy caprese-style salad topped with balsamic chicken for a quick weeknight meal.

Prep Time7

Cook Time7

Total Time15

Servings: 4 servings

2 tablespoons olive oil
1.25 pounds skinless boneless chicken breast diced into bite-sized pieces
salt for seasoning
black pepper for seasoning
1/4 cup Marzetti Simply Dressed Balsamic Salad Dressing
2 to 3 tablespoons balsamic vinegar plus more for dressing the salad
4 cups romaine or Italian lettuce blend
1 to 2 medium tomatoes diced (Roma, vine-ripened, or cherry may be substituted)
3/4 cup fresh mozzarella small balls (ciliegine) or other mozzarella, torn or halved
3/4 cup English cucumber diced (regular cucumber may be substituted)
2 to 3 tablespoons fresh basil finely minced, or to taste

Heat the large skillet over medium-high heat and add the olive oil.
Add the diced chicken to the skillet, season evenly with salt and pepper, and cook for about 5 minutes, stirring and flipping intermittently until the pieces are about 90% cooked.
Stir in 3 tablespoons balsamic salad dressing and 1 tablespoon balsamic vinegar, tossing to coat the chicken.
Cook for another 1 to 2 minutes over medium heat until the chicken is cooked through, then remove the skillet from the heat and let the chicken rest briefly in the pan.
On a large platter or in a large bowl, arrange the lettuce, diced tomatoes, mozzarella, and diced cucumber.
Add the cooked chicken on top and evenly sprinkle with the minced basil.
Drizzle with additional salad dressing and balsamic vinegar to taste, toss gently to combine, and serve immediately.