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Caprese Chicken Salad

A delightful mix of juicy chicken, fresh tomatoes, creamy mozzarella, fragrant basil, and a drizzle of balsamic glaze, making it perfect for busy weeknights or lunch gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken breasts Boneless; chicken thighs can be substituted.
  • 8 oz Fresh mozzarella Use fresh for best flavor; can substitute bocconcini or dairy-free version.
  • 1 cup Cherry tomatoes Heirloom varieties can be used for a twist.
  • 1/2 cup Fresh basil leaves Dried basil can be used if fresh is unavailable.
  • 1 Tbsp Balsamic glaze Can be homemade or store-bought.
  • 2 Tbsp Olive oil Extra virgin offers the best flavor.
  • to taste dash Salt and pepper Essential for seasoning.

Method
 

Preparation
  1. Season the chicken breasts liberally with salt and pepper on both sides.
  2. Heat olive oil in a skillet over medium heat. Cook chicken for 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F.
  3. Remove the chicken from the skillet and let it rest for a few minutes.
  4. While the chicken rests, halve the cherry tomatoes and chop the fresh basil. Combine in a large bowl.
  5. Slice the chicken into strips and add to the bowl.
  6. Tear the mozzarella into bite-sized pieces and toss gently with the chicken and vegetables.
  7. Drizzle with balsamic glaze and more olive oil, then season with salt and pepper. Toss to combine.
  8. Transfer to a serving dish and serve immediately, or chill for later.

Notes

Use the freshest ingredients possible. Prepare chicken ahead of time and slice just before serving for convenience. Can be served over arugula, with crusty bread, or in a tortilla.