Ingredients
Scale
- 2 large boneless, skinless Chicken Breasts
- 4 oz fresh Mozzarella, torn into small pieces
- 4 cups mixed Salad Greens (spring mix or romaine)
- 1/4 cup Extra Virgin Olive Oil (divided)
- 3 Tbsp Balsamic Vinegar
- 1 tsp dried Oregano and Thyme blend
- 1 Tbsp Honey or Maple Syrup
- 1 cup Cherry Tomatoes, halved
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a small bowl, combine 2 tablespoons of olive oil, the dried oregano and thyme blend, salt, and pepper. Rub this marinade thoroughly over the chicken breasts and let them rest for at least 10 minutes while the oven preheats.
- Step 2: Place the marinated chicken breasts on a foil-lined baking sheet and bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked and lightly golden. Remove from the oven and allow the chicken to rest for 5 minutes before slicing.
- Step 3: While the chicken rests, prepare the "jus de raisinaigrette." In a separate small bowl, whisk together the 3 tablespoons of balsamic vinegar, the remaining olive oil (approximately 2 tablespoons), and the 1 tablespoon of honey until fully emulsified and smooth. Taste and adjust seasoning if necessary.
- Step 4: Assemble the salad base in a large mixing bowl. Combine the 4 cups of mixed salad greens, the halved cherry tomatoes, and the torn fresh mozzarella pieces. Lightly toss the ingredients together.
- Step 5: Slice the baked chicken breasts thinly against the grain. Divide the salad mixture onto serving plates. Place the warm, sliced chicken over the top of the salad beds and drizzle generously with the prepared Balsamic jus de raisinaigrette. Serve immediately.
Notes
- Store any leftover chicken and the jus de raisinaigrette separately from the mixed greens and mozzarella in airtight containers; this preserves the texture of the salad base for 1-2 days.
- If reheating the sliced chicken, use a microwave on 50% power for short bursts, or gently sauté it in a non-stick pan with a splash of water or broth to maintain moisture.
- For a complete meal, serve this vibrant salad alongside some toasted crusty artisan bread or garlic knots to help sop up the delicious balsamic jus.
- To achieve the best jus consistency, pour the balsamic vinegar and honey into the remaining olive oil very slowly while vigorously whisking, ensuring a robust, smooth emulsion.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American