INGREDIENTS
2 cloves garlic
2 c. basil leaves, plus more for garnish
2 tbsp. white wine vinegar
1/3 c. plus 4 tablespoons extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
2 8-oz. chicken breasts
3 c. shredded romaine
8 oz. fresh small mozzarella balls, drained
12 oz. cherry tomatoes, halved
Freshly grated Parmesan, for garnish
DIRECTIONS
- Make vinaigrette: Place garlic, basil, and vinegar in a blender. With the motor running, slowing drizzle in 1/3 cup plus 2 tablespoons oil until fully incorporated. Season with salt and pepper and set aside.
- Brush 1 tablespoon oil over each chicken breast and season with salt and pepper. Place a grill pan over medium-high heat and brush with remaining tablespoon oil. Sear each breast 2 minutes on each side. Lower heat to medium, cover, and continue to cook until chicken has cooked through, 8 to 10 minutes.
- Transfer chicken to a cutting board and let rest, 5 minutes, then slice chicken on a bias into thin, long strips.
- Add romaine into a bowl and top with mozzarella balls, halved cherry tomatoes, and chicken strips. Drizzle with vinaigrette and garnish with fresh basil and Parmesan.
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CL::JG
