4 boneless chicken breasts

1 can (10 oz.) chick peas (drained)

3/4 lb. fresh mozzarella balls

2 carrots (diced)

1 celery stalk (diced)

1/4 cup red onion (diced)

1/2 cup balsamic vinegar plus 2 tbs.

1/4 cup olive oil plus 2 tbs.

1 tsp. sea salt

1/2 tsp. black pepper


1. In a Ziploc bag, add chicken breasts with a 1/4 cup of balsamic vinegar and 1/4 cup olive oil. Let marinate in refrigerator for 2 hours.

2. Grill chicken on both sides for about 10 minutes each. (depends on the thickness of chicken breasts) Chicken should be white on the inside when cooked.

3. In a large bowl, add chick peas, mozzarella balls, carrots, celery, red onion, 2 tbs. of olive oil,  2 tbs. balsamic vinegar, salt and pepper. Mix well.

Serve chick pea salad on the side of grilled chicken breast.