Grilled Chicken Caprese Salad

Prep Time: 30 minutes

Yield: 10

Ingredients

• 4 pounds chicken breasts (boneless, skinless)
• ½ cups olive oil
• ½ cups lemon juice
• 6 cloves garlic, minced
• 1 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 tablespoons dijon mustard
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper
• 1 clove garlic, minced
• ⅕ cups balsamic vinegar
• ¾ cups olive oil
• 15 cups fresh spinach
• 2 pints cherry tomatoes
• 16 ounces fresh mozzerella cheese (pearls or slices)
• 2 handfuls fresh basil
• 3 pounds sweet potatoes, cleaned & cut into wedges
• 2 tablespoons olive oil
• 1 teaspoons salt
• 1 teaspoons ground black pepper

Instructions

1. Whisk together everything except for the chicken breasts in a large bowl.
2. Slice chicken into even-sized breast pieces and pound (easy if placed in a plastic bag first) until they are about equal thickness.
3. Add the chicken to the marinade and place in the fridge for at least 30 mins.
4. Grill chicken over medium-high heat until internal temperature reaches 165 degrees F (5-8 mins/side). Discard extra marinade.
5. Whisk together ingredients in a small bowl until oil is emulsified.
6. Store in a small container in the fridge until ready to eat.
7. Assemble salad by layering grilled chicken, cherry tomatoes, mozzerella cheese, and basil on top of the spinach. Drizzle with balsamic vinaigrette.
8. Toss sweet potatoes wedges in olive oil, salt, and pepper.
9. Grill over medium heat until tender and slightly charred - 8 mins on one side, 4 mins on the other side.

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