Grilled Chicken paillards with cherry tomatoes and arugula
The combination of grilled chicken cherry tomatoes arugula and basil drizzled with fig balsamic vinegar Is super fresh and delicious. This is a recipe that I've made many times even before my heart attack it is low in sodium and guaranteed to be a hit at any outdoor barbecue super simple, super fast, super low sodium 85 milligrams.
Ingredients
- 2 boneless skinless chicken breasts (about 6 ounces each)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 pint cherry tomatoes halved
- 1/4 cup fresh basil leaves torn
- 1/4 cup fig balsamic vinegar
- 1/4 cup low-sodium mozzarella cheese sliced
- 2 cups arugula
Instructions
- Pound the chicken breasts to a thickness of about 1/4 inch.
- Season the chicken breasts with salt and pepper.
- Heat the olive oil in a large skillet or grill pan over medium-high heat.
- Cook the chicken breasts for 3-4 minutes per side, or until cooked through.
- Transfer the chicken breasts to a plate and let them rest for a few minutes.
- While the chicken is resting, grill the cherry tomatoes for 2-3 minutes per side, or until they are warmed through and slightly charred.
- To assemble the salads, place a chicken breast on each serving plate. Top with the grilled tomatoes, mozzarella cheese, and arugula.
- Drizzle with the fig balsamic vinegar and serve immediately.
- Enjoy!
Notes
Tips:
If you don't have a mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the chicken breasts.
If you don't have fig balsamic vinegar, you can use regular balsamic vinegar or another type of vinegar that you like.
If you don't have fig balsamic vinegar, you can use regular balsamic vinegar or another type of vinegar that you like.
Nutrition
Sodium: 100mg
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