Quick marinated chicken breast roasted alongside fresh bell pepper chopped up over fresh greens, finished with capers, provolone and torn prosciutto. This salad is so full of flavor and quick to make. You’re going to love it!
INGREDIENTS – serves 2
1/4c balsamic vinegar
1/4t dried basil
1 garlic clove, grated
1T maple syrup or honey
1/3c olive oil
1 chicken breast
1 bell pepper, quartered, ribs and seeds removed
4-6c romaine, chopped (any greens really)
2 slices prosciutto, torn
1-2 slices provolone, cut up
Preheat oven to 375°F. Add balsamic, basil, oregano, salt, garlic, maple and olive oil to a jar, screw on the lid and shake it up to combine. Place the chicken breast in a bowl or dish and pour about 1/2 of the dressing on the chicken and set the rest aside far away from the raw chicken. Make sure the chicken is fully coated in the marinade and let it sit for 15-30 minutes. Place on a baking sheet with the bell pepper (skin side up) and roast for 30-35 minutes. Rest for 10-15 minutes. Then, slice the chicken and peppers up.
Assemble your salad, place the greens in a large bowl or plate, top with chicken, peppers, capers, prosciutto and provolone, finish with the remaining dressing.