Ingredients:

  • 4 medium Chicken Breasts (boneless, skinless), trimmed
  • 2 Tbsp Extra Virgin Olive Oil (for searing)
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Tbsp High-Quality Balsamic Vinegar
  • 2 Tbsp Fresh Lemon Juice
  • 6 Tbsp Extra Virgin Olive Oil (for dressing)
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, finely minced or grated
  • 1 tsp Honey or Maple Syrup
  • Salt and Pepper, to taste (for dressing)
  • 5 lbs Mixed Heritage or Cherry Tomatoes, halved, quartered, or sliced
  • 8 oz Fresh Mozzarella Balls (Bocconcini or Pearls), drained
  • 1/4 medium Red Onion, thinly sliced
  • 1 packed cup Fresh Basil Leaves, torn
  • 2 cups Rocket (Arugula) or Baby Spinach (optional base)

Instructions:

  1. Pat the chicken breasts thoroughly dry. In a bowl, toss the chicken with 2 Tbsp olive oil, salt, pepper, oregano, and garlic powder. Set aside to marinate for approximately 15 minutes.
  2. Whisk the Dressing: Combine balsamic vinegar, lemon juice, Dijon mustard, minced garlic, and honey/maple syrup in a small bowl. Slowly whisk in the 6 Tbsp of olive oil until the dressing is slightly thickened. Season generously with salt and pepper, adjusting for taste.
  3. Sear the Chicken: Heat a heavy-bottomed skillet over high heat until smoking hot. Add the seasoned chicken and sear for 4–6 minutes per side until a deep crust forms and the internal temperature reaches 165°F (74°C). Remove and rest for 5–7 minutes before slicing against the grain into 1/2-inch thick pieces.
  4. Assemble the Salad: Spread the rocket or spinach (if using) on a large platter. Scatter the prepared tomatoes, mozzarella balls, and thinly sliced red onion over the base. Artfully arrange the sliced, rested chicken over the salad ingredients.
  5. Dress and Finish: Drizzle approximately two-thirds of the prepared balsamic dressing over the chicken and salad. Toss gently. Scatter the fresh, torn basil leaves generously over the entire salad. Serve immediately.