Monday, August 6, 2012

Laura’s Italian Chicken Breast Salad

The nutrition facts for this satisfyingly delicious salad were designed at Calorie Count.

Laura’s Italian Chicken Breast Salad
serves 4


1 cup halved cherry tomatoes
2 small zucchini, sliced thin & cut into half moons
1 cup diced fresh mozzarella cheese
1/4 cup olive oil
1/4 cup balsamic vinegar
sea salt/cracked black pepper to taste
3 tsp dried oregano
1.5 tsp minced fresh rosemary
1.5 tsp garlic powder (avoid powder that has MSG!)
sea salt/cracked black pepper to taste
4 boneless, skinless chicken breasts (serving size: 4.5 ounces per person)
4 cups arugula
2 tablespoons chopped fresh basil


Combine the tomatoes, zucchini and cheese in a medium container.  Add the oil, vinegar, salt & pepper to taste, and mix well.  Cover and refrigerate until the chicken is ready.

In a small bowl, combine the oregano, rosemary, garlic powder, salt & pepper, and mix well.

Trim the fat off the chicken breasts.  Sprinkle the oregano mixture on both sides of the breasts.  Grill until done, OR:
        a. Heat a large skillet over medium heat, and coat the pan with olive oil spray.
        b. Once the oil is hot, add the breasts, 2 at a time to avoid overcrowding.
        c. Cook each breast 4-6 minutes per side, or until the center is no longer pink.

Once the chicken is done, let it rest for 2 minutes to avoid releasing juices.  Then slice each breast on the diagonal, creating strips of chicken.

Mix arugula and basil with the tomato mixture; arrange on a platter or in 4 individual bowls/plates.

Top with sliced chicken.

Cook's note:

I personally think that an entire chicken breast is too much meat for a serving, especially since chicken breasts seem to be growing bigger and bigger. I cook only two-three breasts, depending on size, and split them between the four servings. If you can find the nice small chicken breasts, so much the better.

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