GRILLED CHICKEN SALAD WITH BUFFALO MOZZARELLA , ROASTED PEPPERS AND OLIVES

Ingredients Weight Measure
Chicken breasts, 4 oz., grilled 8 ea.
TABASCO® brand Garlic Pepper Sauce 2 oz.
Micro greens 4 cups
Red peppers, roasted, sliced in 1" strips 24 oz.
Buffalo mozzarella 16 oz.
Black olives, cured 1 cup
Balsamic vinegar 1/2 cup
Olive oil 1 cup

Method

  1. Brush chicken thoroughly with TABASCO® Garlic Pepper Sauce and grill or broil until thoroughly cooked.
  2. Cool and slice chicken breasts thinly into strips.
  3. Place 1/2 cup micro greens in center of each plate.
  4. Arrange chicken, peppers, olives and mozarella around micro greens and drizzle with balsamic vinegar and olive oil.

Yield: 8 servings