# Components:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs (or mixed dried oregano and basil)
04 - ½ teaspoon garlic powder
05 - Salt and freshly ground black pepper to taste
→ Salad
06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 2 large ripe tomatoes, sliced
08 - 9 ounces fresh mozzarella cheese, sliced
09 - 1 cup cherry tomatoes, halved
10 - 1 small red onion, thinly sliced
11 - ½ cup fresh basil leaves
→ Balsamic Reduction
12 - ½ cup balsamic vinegar
13 - 1 tablespoon honey
# Directions:
01 - Preheat grill or grill pan over medium-high heat.
02 - Combine olive oil, Italian herbs, garlic powder, salt, and pepper in a small bowl. Rub mixture evenly over chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Set aside to rest for 5 minutes, then slice thinly.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat to simmer for 6 to 8 minutes, stirring occasionally until syrupy. Remove from heat and let cool slightly.
05 - Arrange mixed salad greens on a large platter or individual plates. Top with sliced tomatoes, mozzarella, cherry tomatoes, red onion, and basil leaves.
06 - Layer sliced grilled chicken over the assembled salad.
07 - Drizzle balsamic reduction over salad just before serving.
