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.