Sweet Heat Chicken Caprese (Edit recipe)

For the Glaze

1. In a small saucepan over medium heat, combine the balsamic vinegar, habanero jam and honey. Stir constantly until the jelly fully dissolves.
2. Once it starts to simmer, reduce the heat to low. Continue letting it simmer for 8–10 minutes, stirring occasionally, until it thickens into a glaze.
3. Remove from heat, stir in a pinch of salt, and let cool completely before using.

For the Chicken:

1. Note: Marinate chicken for at least 30 minutes to an hour, or overnight if time allows.
2. Cut chicken into bite-sized cubes by slicing lengthwise first, then cutting into smaller pieces.
3. Season with olive oil, salt, pepper, garlic powder, and amore seasoning. Place the chicken in the fridge for an hour or overnight to marinate.
4. Remove chicken from the fridge about 15–20 minutes before cooking to take the chill off.
5. Preheat air fryer to 390°F, then air fry chicken for 7–12 minutes, or until internal temperature reaches 165°F, shaking or flipping halfway through.
6. Let chicken cool at room temperature for about 20–30 minutes before refrigerating to chill completely.

For the Salad:

1. Layer the salad in a jar or bowl: start with chicken, then mozzarella, followed by cherry tomatoes. Add plenty of fresh basil on top.
2. Add a generous drizzle of the balsamic glaze.
3. Shake (if in a jar) or gently toss. Taste, adjust seasoning as needed and enjoy!