Chicken Salad Ala Roma Recipe

Pound and Marinate

If chicken breasts are thick, butterfly or pound to an even 1/2-inch thickness so they cook evenly. In a bowl, combine 1 tablespoon olive oil, 1 tsp minced garlic, 1/2 tsp Italian seasoning, 1/2 tsp kosher salt and 1/4 tsp black pepper. Rub mixture over both sides of the chicken. Let rest 10–15 minutes (or up to 1 hour refrigerated).

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grates or pan with oil. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Remove from heat and let rest 5 minutes, then slice thinly on the bias.

Emulsify

In a small bowl or jar combine 3 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/4 tsp minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Whisk while slowly pouring in 6 tablespoons extra-virgin olive oil until the dressing is thickened and emulsified. Alternatively, put all ingredients in a jar, secure lid and shake vigorously. Taste and adjust seasoning or sweetness to taste.

Place 5 cups mixed salad greens in a large bowl or divide among plates. Arrange sliced grilled chicken over the greens.

Slice the roma tomato into wedges or thick slices and distribute over the salad.

Add 1/2 cup roasted red peppers, drained and sliced, spreading them evenly.

Tear or slice 4 oz fresh mozzarella and scatter atop the salad.

Scatter torn basil leaves over the salad if using.

Season the assembled salad lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper, then drizzle the balsamic vinaigrette over the salad — start with about 2–3 tablespoons and add more to taste. Toss gently to combine or leave arranged and serve with dressing on the side.

Serve immediately. Leftover dressing can be refrigerated up to 5 days; store chicken separately to preserve greens.