Take advantage of the season’s best produce with this nontraditional version of the ever-popular caprese salad. Sun-ripened peaches and tomatoes join lean, tender grilled chicken and fresh basil on a bed of baby spinach. Dotted with fresh mozzarella and drizzled with a sweet, tangy balsamic reduction, this may be the perfect summer salad. To prepare the chicken on the stovetop, use a grill or sauté pan over medium-high heat, flipping the meat once until cooked through. For a vegetarian option, substitute grilled seitan for the chicken or omit altogether.
Time-saving tip: Skip the balsamic reduction and serve with your favorite store-bought low-fat balsamic vinaigrette.
|½ cup balsamic vinegar|
|1 pound thinly sliced boneless, skinless chicken breasts or chicken cutlets, trimmed of any visible fat|
|4 cloves of garlic, minced|
|6 cups baby spinach|
|2 small peaches, cut into wedges|
|1 large tomato or 2 small, cut into wedges|
|¼ cup sliced red onion, more or less to taste|
|½ cup fresh basil leaves|
|4 ounces fresh mozzarella|
- Heat balsamic vinegar in a small saucepan over medium-low heat until just barely simmering. Continue to heat the vinegar for 8 to 10 minutes, stirring frequently so it does not burn, or until the vinegar is reduced by half and just beginning to thicken. Remove from heat and pour into a heatproof serving container. Allow the reduction to cool to room temperature; it will continue to thicken as it cools.
- Preheat grill to medium-high. Place chicken breasts in a non-reactive dish and toss with minced garlic and the juice of 1 lemon. Set aside for 15 minutes. Do not leave chicken in marinade for extra time or it may become tough.
- While the grill is heating and the chicken is marinating, prepare the salad. Add spinach to a large platter and top with peach and tomato wedges and red onion slices. Tear bite-sized pieces of fresh mozzarella and scatter over top. Sprinkle basil leaves over the top, tearing into smaller pieces first if large or leaving them whole if small.
- Oil the grill grates and remove chicken from marinade. Grill with the lid closed for 3 to 4 minutes on one side. Flip and cook for an additional 1 to 2 minutes or until cooked through. Allow to rest for 5 to 10 minutes before slicing into bite-sized pieces. Scatter chicken slices over the prepared salad and serve with balsamic reduction.
|Calories||345||Total Fat||10 g|
|Saturated Fat||3 g||Monounsaturated Fat||0 g|
|Polyunsaturated Fat||0 g||Trans Fat||0 g|
|Cholesterol||80 mg||Sodium||187 mg|
|Potassium||1150 mg||Total Carbohydrate||17 g|
|Dietary Fiber||5 g||Sugars||10 g|
See more of the fresh, fun and healthy recipes on our Wellness blog.