1 pint King Orchards fresh strawberries, rinsed, hulled and quartered
A handful of fresh basil leaves, about ¼ cup
4 ounces fresh mozzarella pearls
Mixed greens, or lettuce of your preference
Olive oil, to taste
Alden Mill House Miracle Blend seasoning, to taste
In large bag, marinate chicken breasts with ½ cup balsamic vinegar and a few dashes of Miracle Blend. Set aside in the fridge for 4 hours.
Meanwhile, use the remaining half of your balsamic and reduce that in a pan on medium low heat, until reduced by half. Do not boil as it may burn. When reduced, place in a container and cool completely before using on the salad.
While your grill heats up, prepare your salad ingredients. Place your mixed greens in a large bowl for serving. “Chiffonade” cut the basil by stacking the leaves, rolling up into a bundle and thinly slicing the rolled bundles. Wash, hull and quarter strawberries, set aside.
When grill is hot, clean the grates with a brush to make sure the chicken does not stick. Grill chicken on each side for about 6 minutes or until cooked all the way through. Set aside chicken breasts to rest before slicing, it will help them stay moist.
Assemble your salad. Greens as the base, topped with sliced chicken, quartered King Orchard strawberries, mozzarella, balsamic glaze, olive oil and you basil. This combo with provide you with the best contrast for color.
Serve at a cookout or with your favorite group of people – this one can feed around 4 to 6 people. Enjoy!
