Ingredients
4 boneless chicken breasts (6 oz each)
4 cups arugula
1 cup cherry tomatoes, halved
4 oz fresh mozzarella, cubed
3 tbsp olive oil
1 clove garlic
1/2 cup fresh basil leaves
1/4 cup grated Parmesan (or nutritional yeast for vegan option)
Salt and pepper to taste
Optional: red onion slices or toasted pine nuts
Instructions
Preheat grill to medium-high heat
Whisk olive oil, garlic, salt, and pepper for marinade
Marinate chicken breasts for 15 minutes
Grill chicken for 5-7 minutes per side, until fully cooked
Reserve 2 tbsp marinade for dressing (discard excess)
Blend basil, reserved marinade, and half the Parmesan in food processor until smooth
Toss arugula, cherry tomatoes, and mozzarella in a large bowl
Divide salad into 4 bowls and top with grilled chicken
Drizzle basil pesto over each serving
Garnish with remaining Parmesan and optional additions
Notes
Make pesto ahead and store in the fridge for 3-4 days
Substitute feta for mozzarella if preferred
Add cooked quinoa or chickpeas for extra protein
Marinate chicken overnight for deeper flavor
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Grilling, Tossing
- Cuisine: Mediterranean
- Diet: High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg