YOUR SOLIN GENERATED RECIPE
Chicken Mozzarella Salad with Peanut Dressing
Pan-seared chicken and creamy mozzarella pearls are tossed with crisp garden vegetables in a velvety, savory peanut dressing.
INGREDIENTS
5 oz chicken breast
1 oz fresh mozzarella pearls
2 cup mixed baby greens
0.5 cup sliced cucumber
0.25 cup red bell pepper
0.5 tbsp extra virgin olive oil
1 tbsp natural peanut butter
1 tbsp rice vinegar
1 tsp tamari
0.25 tsp garlic powder
0.25 tsp ground ginger
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Pat the chicken breast dry and season both sides evenly with the sea salt and black pepper.
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
Add the chicken to the pan and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown.
While the chicken cooks, prepare the dressing by whisking together the peanut butter, rice vinegar, tamari, garlic powder, and ground ginger in a small bowl until smooth.
If the dressing is too thick, add a teaspoon of warm water at a time until it reaches a pourable, velvety consistency.
Remove the chicken from the pan and let it rest for 5 minutes before slicing into thin strips.
In a large bowl, combine the mixed baby greens, sliced cucumber, and red bell pepper.
Top the salad with the sliced chicken and the fresh mozzarella pearls.
Drizzle the peanut dressing over the top and toss gently to combine before serving.