Italian Chicken Salad à la Angela, Chef Cathi and Nin

Italian Chicken Salad à la Angela, Chef Cathi and Nin
Recipe courtesy of Chef Cathi Britt
4 servings

4 chicken breasts, boneless and skinless
(2 cups) shredded mozzarella
1 c. balsamic vinegar
2 tsp. minced garlic
2 tsp. freshly chopped basil or 1 tsp. dried basil
4 c. cherry tomatoes, quarters (cups should be filled with tomatoes that are already quartered)
1c. shredded carrots (optional)
6 c. mixed greens or baby greens
3 T. extra virgin olive oil
1 c. toasted pine nuts

• In large baggie, pour ½ c. balsamic vinegar add chicken, basil and garlic.
• Make sure to seal bag shake bag well to coat.
• Place bag in the refrigerator and allow to marinate for 30 minutes or overnight.
• Warm 3 T. olive oil in a large pan on stove top. Take chicken out of bag and place in pan. Cook just until chicken is done. Cover with lid and let rest.
• Divide greens into six plates top with tomatoes, pine nuts and carrots if desired. • Place chicken breast on cutting board and cut in to slices.
• Top with chicken strips.
• Top with mozzarella cheese.

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