Ingredients
Scale
- For the Marinade
- 2 tbsp balsamic vinegar
- 1 1/2 tbsp olive oil
- 3/4 tsp garlic powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes
- 32 oz chicken breasts (halved horizontally into thin cutlets)
- For the Salad
- 5 cups romaine lettuce (chopped into 1-inch pieces)
- 1 1/2 cups cherry tomatoes (halved)
- 3/4 cup fresh mozzarella pearls
- 1/3 cup fresh basil (chiffonade)
- 1/4 cup balsamic glaze
Instructions
- In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, dried basil, dried oregano, sea salt, black pepper, and red pepper flakes until well combined. Pat the chicken breast cutlets dry with paper towels, then place them on a cutting board or plate. Generously coat both sides of each cutlet with the marinade mixture, using your hands to work it into the meat. Let the chicken sit at room temperature for 10 minutes.
- Heat your air fryer to 400°F (or preheat oven to 425°F if using conventional oven). Arrange the marinated chicken cutlets in a single layer in the air fryer basket or on a baking sheet, working in batches if needed to avoid overcrowding. Cook for 12-14 minutes in an air fryer (or 15-18 minutes in a conventional oven) until the chicken is golden brown and cooked through, with an internal temperature of 165°F. Flip the cutlets halfway through cooking for even browning.
- Remove the cooked chicken from the heat and let it rest for 5 minutes on a clean cutting board. After resting, slice each cutlet into bite-sized pieces or strips.
- While the chicken rests, pour the balsamic glaze into a small saucepan and bring it to a gentle simmer over medium heat. Let it reduce for 2-3 minutes, stirring occasionally, until thick and syrupy. Remove from heat and set aside to cool slightly.
- In a large bowl, combine the chopped romaine lettuce, halved cherry tomatoes, fresh mozzarella pearls, and sliced chicken. Gently toss everything together to distribute the ingredients evenly.
- Divide the salad mixture between serving plates or bowls. Top each portion with fresh basil chiffonade and drizzle the warm balsamic glaze over the top before serving.
Notes
- For extra flavor, marinate the chicken for up to 2 hours in the refrigerator.
- You can substitute spinach or mixed greens for romaine lettuce.
- Fresh mozzarella pearls work best, but chopped mozzarella can also be used.
- This salad is delicious served warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Air Fryer / Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 875
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 52 g
- Saturated Fat: 14 g
- Unsaturated Fat: 34 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 82 g
- Cholesterol: 220 mg