This Grilled Daring Plant Chicken and Stone Fruit Caprese Salad is ALL the flavors of summer in one bite. Layers of grilled plant chicken, juicy plums, basil, and creamy mozzarella, drizzled with a sweet and tangy balsamic reduction.
2-4Serves
10 minCook
30 minPrep
Whisk the oil and vinegar together and drizzle over the Daring plant chicken in a bowl. Sprinkle with the Italian seasoning and cover. Marinate the plant chicken for at least 30 minutes or marinate in the bag overnight.
Preheat your pan on medium high heat.
Add 1-2 Tbsp of oil to pan. Reduce heat to medium and add the Daring Pieces . Sautee the plant chicken for about 2-3 minutes on each side and continue to turn until fully cooked.
Meanwhile, wash and dice the pluots. Slice the basil. Take the balsamic reduction mozzarella cheese and vegan prosciutto (if using), out of the fridge.
Arrange the cooked Daring Pieces on a large platter and top with the diced pluots, mozzarella pearls, slices of vegan prosciutto, and fresh basil. Drizzle the balsamic reduction and season lightly with salt and pepper. Serve immediately and enjoy!
