Description
A refreshing chicken caprese salad with mozzarella, tomatoes, and a balsamic vinaigrette.
Ingredients
Scale
- 1 ½ tablespoon olive oil
- 1 (6-ounce) boneless skinless chicken breast
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- 2 ounces bocconcini
- 10 red or yellow cherry or grape tomatoes
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- fresh basil leaves (optional)
Instructions
- Cook the Chicken: Heat 1/2 tablespoon of olive oil in a 10-inch skillet over medium-high heat for about 30 seconds. Season the chicken with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add the chicken to the skillet and cook, stirring occasionally, until fully cooked, about 5 to 6 minutes. Transfer to a medium bowl.
- Add the Salad Ingredients: Add the mozzarella and cherry tomatoes to the bowl with the chicken.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, remaining 1 tablespoon olive oil, Italian seasoning, garlic powder, and remaining salt and black pepper.
- Dress the Salad: Pour the vinaigrette over the chicken mixture and gently toss until evenly coated.
- Serve: Serve immediately. Garnish with fresh basil, if desired.
Notes
- Use a non-stick skillet for better results.
- For added flavor, marinate the chicken in olive oil and seasonings for an hour before cooking.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Pan-fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg