About the Dish

  • Chicken Breast

    Chicken Breast

  • Mayonnaise

    Mayonnaise

  • Lemon

    Lemon

  • Cherry Heirloom Tomatoes

    Cherry Heirloom Tomatoes

  • Cucumber

    Cucumber

  • Basil

    Basil

METHOD

1
Season chicken on all sides with a total 1/4 teaspoon kosher salt. Set aside at room temperature.
2
Prepare your mise en place: Remove stem and cut tomato into 1/2-inch-thick wedges. Peel, halve, remove seeds and thinly slice cucumber. Remove basil leaves from sprigs and rough chop. Zest lemon. Zest, halve and juice lemon. Cut mozzarella into 1/2-inch chunks.
3
Place cheese on plate lined with paper towels. Sprinkle cheese with 1/4 teaspoon kosher salt. Allow cheese to rest at least 5 minutes.
4
While cheese sits, make the dressing: In a mixing bowl combine mayonnaise, olive oil, lemon zest and 1 teaspoon lemon juice (reserve leftover lemon juice for step 6). Whisk ingredients together until emulsified.
5
Place a skillet over medium-high heat, and add 2 teaspoons cooking oil. When oil is shimmering add chicken breasts. Cook without turning or stirring until browned on the bottom, 2-3 minutes. Flip and continue cooking until the chicken is opaque all the way through, firm to the touch, and browned on the second side, 1-2 minutes more. Remove chicken from the pan, and set aside.
6
In a mixing bowl gently combine tomato, cucumber, mozzarella, basil, 2 teaspoons lemon juice (reserve remaining juice for another use), remaining 1 teaspoon olive oil and 1/4 teaspoon kosher salt. Taste and adjust seasoning with additional kosher salt, if desired.
7
Thinly slice each chicken breast, and fan out over each plate. Drizzle with lemon dressing. Spoon tomato mixture on the side, and enjoy!

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