Time: 30 min.
Complexity: easily
Servings: 4

A hearty Italian-style salad bursting with vibrant flavors, juiciness, and the contrasting textures of tender chicken, soft mozzarella, and crispy breadcrumbs. Grilled chicken breast is sliced ​​and tossed with greens, chunks of bocconcini mozzarella, and fragrant basil. The highlight of this salad is the tomato dressing, made with both fresh plum tomatoes and rich sun-dried tomatoes. Blended with vinegar, Parmesan, and spices, the dressing is then tossed into the salad. Serve topped with toasted breadcrumbs, Parmesan, and parsley.

Ingredients:

• 2 boneless, skinless chicken breasts (about 0.5 kg)
• 1 plum tomato, halved
• 4 sun-dried tomatoes in oil + 2 tbsp. oil from a jar
• 2 tablespoons red wine vinegar
• 1 clove of garlic
• 0.5 tsp dried oregano
• 1 bunch fresh basil, torn
• 1/3 tbsp. grated parmesan
• 3 tablespoons extra-virgin olive oil
• 1 tbsp. breadcrumbs
• 2 tbsp chopped fresh parsley
• 8 cups Italian mixed salad greens or baby arugula
• 220 g of mozzarella bocconcini, cut into quarters

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, leaf lettuce, arugula, mozzarella bocconcini cheese, tomato sauce, Parmesan cheese, oregano, basil

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Preparation:

Step 1
• Preheat grill to high heat.
Step 2
• In a blender, puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves, and 2 tablespoons of Parmesan cheese until smooth and drizzle with the reserved tomato oil. Add 2-3 tablespoons of water if needed; season with salt and pepper to taste.
Step 3
• Slice the chicken breasts in half horizontally to make four 0.5 cm thick cutlets. Brush them with 1 tablespoon olive oil and season with black salt and pepper. Grill the chicken until crispy and charred, about 4 minutes, then turn and grill until cooked through, about 3 minutes more. Transfer to a cutting board.
Step 4
• In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil. Add the breadcrumbs, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 2 minutes. Add the remaining 3 tablespoons + 1 teaspoon Parmesan and the parsley and cook for about 1 minute more.
Step 5
• Combine the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.
  
  
  This dish is paired with a semi-dry white wine – Riesling “Le Cautab” Josmeyer.

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