Ingredients:

  • For the Chicken:
  • 1 lb boneless, skinless chicken breasts (about 450 g) — or 4 small breasts / 3 large breasts
  • 1 tbsp extra-virgin olive oil (15 ml)
  • 1/2 tsp kosher salt (or 1/4 tsp fine table salt)
  • 1/4 tsp freshly ground black pepper
  • 1 small garlic clove, minced (optional)
  • Zest of 1 lemon (optional)
  • For the Dressing:
  • 3 tbsp extra-virgin olive oil (45 ml)
  • 1 tbsp balsamic vinegar (15 ml) — or red wine vinegar
  • 1 tsp Dijon mustard (5 ml)
  • 1/2 tsp honey or maple syrup (2.5 ml) — optional
  • Salt and pepper to taste (about 1/4–1/2 tsp salt total)
  • For the Salad:
  • 12 oz cherry or grape tomatoes, halved (340 g) — OR 3–4 medium ripe tomatoes (about 500 g), cut into wedges
  • 1 cup fresh basil leaves, loosely packed (about 25–30 g), torn or left whole
  • 8 oz fresh mozzarella (bocconcini or ball), torn or sliced (225 g) — optional
  • 1/4 small red onion, thinly sliced (about 30 g) — optional
  • 2 cups mixed greens or arugula (about 60 g) — optional base
  • Freshly ground black pepper and flaky sea salt for finishing
  • Balsamic reduction or glaze, for drizzling (optional)

Instructions:

  1. Prep the chicken: Pat chicken dry; season with salt, pepper, minced garlic and lemon zest; drizzle with 1 tbsp olive oil. Optional: marinate 20–30 minutes in the fridge for more flavor.
  2. Make the dressing: Whisk together 3 tbsp olive oil, 1 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1/2 tsp honey or maple (if using), and salt and pepper in a small bowl or shake in a jar. Taste and adjust seasoning.
  3. Cook the chicken: Heat a grill pan or heavy skillet over medium-high until hot. Add a little oil if needed. Sear chicken 4–6 minutes per side (depending on thickness) until nicely browned and internal temperature reaches 165°F (74°C).
  4. Rest the chicken: Transfer the cooked chicken to a cutting board and let rest 5–8 minutes to retain juices before slicing.
  5. Prepare the salad components: Halve cherry tomatoes (or wedge larger tomatoes), tear basil leaves, thinly slice red onion, and cut or tear mozzarella. Toss tomatoes, basil, mozzarella and onion in a large bowl.
  6. Dress the salad: Add most of the dressing to the tomato mixture and gently toss to coat, reserving a little for finishing. Taste and season with salt and pepper; let sit 3–5 minutes to mingle flavors if desired.
  7. Slice the chicken: Slice rested chicken thinly against the grain into strips or medallions.
  8. Assemble and finish: Arrange mixed greens or arugula (if using) on a platter or plates. Pile dressed tomato mixture on top, place sliced chicken over or beside the salad, drizzle remaining dressing and a little balsamic glaze if using, and finish with extra basil and flaky sea salt.
  9. Serve: Serve immediately while chicken is warm. Leftovers keep well chilled for 1–2 days.