Ingredients
- Boneless skinless chicken breasts
- Balsamic vinegar
- Pesto
- Baby spinach
- Cherry tomatoes
- Mini mozzarella balls
- Greek yogurt
Instructions
- Prepare the marinade by whisking together balsamic vinegar, pesto, olive oil, honey, salt, and pepper.
- Season chicken breasts and marinate them in the mixture for at least one hour or overnight.
- Grill the marinated chicken over medium-high heat for 4–6 minutes on each side until fully cooked. Let it rest before slicing.
- Combine Greek yogurt, low-fat milk, pesto, parmesan cheese, vinegar, granulated garlic, salt, and pepper to create the dressing.
- Assemble the salad by layering baby spinach, sliced grilled chicken, halved cherry tomatoes, and mozzarella balls on a serving platter. Drizzle with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg