PDF 
Campari Tomatoes are expensive, really expensive, so I usually pass them by. This week they were on sale though, two containers for $5.00 – so I splurged. They were perfectly round, plump little beauties and I happen to have an abundance of fresh basil in my garden, so I bought some fresh mozzarella from the deli counter (It’s not buffalo mozzarella, but it’s the closest thing I can get here) and decided to make a dinner of it. Here’s what we did:
- 1 large bunch of mixed greens
- 12 Campari tomatoes (or whatever ripe, beautiful tomatoes you can get your hands on) sliced into rounds
- 1 cucumber peeled and sliced into rounds
- 2 balls of the freshest mozzarella you can find – buffalo is best – this is not the time for the mozz. that comes in squares that you use for lasagna
- 1 package of thin slices chicken breast (boneless skinless)
- Extra Virgin Olive Oil (The best you have)
- balsamic vinegar (the best you have)
- a handful of basil leaves, cleaned and cut in a chiffonade
- salt and pepper to taste
Coat with non-stick cooking spray and preheat your grill pan. When it’s hot, put the chicken on the grill. Grill until you have great grill marks on one side, about 4 minutes. Flip and grill till the other side about four minutes – if your chicken isn’t cooked all the way through, flip again but place in a different direction to get cross hatch marks. Continue until chicken is cooked through (I slice into the thickest part and make sure there’s no pink) set aside and allow to rest.
Prepare all your vegetables and in four bowls start to assemble your salad. Equal parts of mixed greens, then cucumber, then tomato, and chunks of mozzarella.
Slice your chicken breast, place on top and drizzle olive oil and balsamic vinegar over the top. Sprinkle with basil.
Salt and pepper to taste and serve.
So easy and so delicious. This is one of our favorite “go to” dinners. It literally takes about 15 minutes.
It is OK to use my photos or content provided a link back and proper crediting is given
Find Me: