Moist grilled chicken and a bed of greens added to the classic Caprese salad of garden ripe tomatoes with sweet, fresh bocconcini, and spicy basil, captures summer on a plate. It doesn’t even matter what time of year it is, you’ll love it!
|1.||Preheat barbecue grill to medium-high.|
|2.||In a measuring cup or bowl, whisk together vinegar, oil, garlic, salt and pepper.|
|3.||Place chicken in a shallow dish; pour 2 tbsp (30 mL) of the dressing and stir to coat evenly. Place chicken on the grill, cover and grill for about 4 minutes or until white around the edges and bottoms are browned; flip over, cover and grill for 2-4 minutes, or until no longer pink inside. Transfer to a cutting board; let rest for 5 minutes.|
|4.||Meanwhile, in a large bowl, toss greens with half of the remaining dressing; arrange on serving plates. Arrange cheese and tomato slices alternating in a half-circle on top of the greens. Cut chicken into slices and arrange it in the center of the circle. Drizzle evenly with the remaining dressing and sprinkle with basil.|
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.