Ingredients
Scale
- 1 1/4 pounds boneless skinless chicken breasts
- 2 tablespoons balsamic vinegar
- 1 tablespoon pesto
- 1 teaspoon olive oil
- 1 teaspoon honey
- Kosher salt and black pepper to taste
- 5 ounces baby spinach
- 1 cup cherry tomatoes, halved
- 1 cup mini fresh mozzarella balls
- 1/3 cup plain Greek yogurt
- 1/4 cup low fat milk
- 1 1/2 tablespoons pesto
- 2 tablespoons shredded parmesan cheese
- 1 tablespoon vinegar
- 1/4 teaspoon granulated garlic
- 2 tablespoons fresh parsley, finely chopped
Instructions
- In a small bowl, whisk together balsamic vinegar, pesto, olive oil, honey, salt, and pepper for the marinade.
- Season chicken breasts with salt and pepper; place in a gallon-size freezer bag with the marinade. Seal and refrigerate for at least 1 hour or overnight.
- Preheat grill to medium-high heat; cook marinated chicken for 4–6 minutes per side until fully cooked. Let rest before slicing.
- In another bowl, combine Greek yogurt, milk, pesto, parmesan cheese, vinegar, garlic powder, salt, and pepper for the dressing; whisk until smooth.
- On a serving platter or large bowl, layer spinach followed by sliced chicken, cherry tomatoes, and mozzarella. Drizzle with pesto dressing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 salad plate (about 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 105mg