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- 2 boneless, skinless chicken breasts - 1 cup fresh basil pesto - 2 cups cherry tomatoes - 8 oz fresh mozzarella balls - 2 cups mixed salad greens - 1/4 cup balsamic glaze - Salt and pepper - 2 tablespoons olive oil The main ingredients create a rich mix of flavors. The chicken adds protein and texture. Pesto gives a fresh, herb taste. Cherry tomatoes add a burst of sweetness. Mozzarella brings creaminess. Mixed greens add crunch and color. - Fresh basil for garnish - Avocado slices - Nuts or seeds for crunch Optional add-ins let you personalize your salad. Fresh basil enhances the aroma and taste. Avocado adds creaminess and healthy fats. Nuts or seeds give a delightful crunch. Feel free to mix and match these extras to make it your own! - Preheat your grill or grill pan over medium-high heat. - Season the chicken breasts with salt, pepper, and half a cup of basil pesto. Make sure the chicken gets a good coat of the pesto. - Grill the chicken for 6 to 7 minutes on each side. Use a meat thermometer to check if the internal temperature hits 165°F (75°C). - Once done, take the chicken off the grill and let it rest for a few minutes. This helps keep it juicy. - In a large bowl, mix the salad greens, halved cherry tomatoes, and mozzarella balls. - Slice the rested chicken into strips and add it to the bowl with the salad mixture. - Drizzle the remaining pesto and balsamic glaze over the salad. - Toss everything gently to combine and taste it. Add more salt and pepper if needed. To get the best grill marks, start with a clean grill. Preheat it well. Place the chicken on the hottest part of the grill. Leave it alone for a few minutes. This helps sear the meat. Turn the chicken only once. For chicken breasts, grill for 6-7 minutes per side. If your chicken is thicker, add a few more minutes. Always check that it reaches 165°F (75°C). Presentation makes your dish shine! Serve the salad in a large, shallow bowl. Arrange the chicken slices on top for a beautiful look. Drizzle extra balsamic glaze over everything. Sprinkle fresh basil leaves for color. You can also add cherry tomato halves around the edge. Prep ingredients ahead of time for easy meals. You can chop the salad greens and slice the tomatoes early. Store them in the fridge in airtight containers. For leftovers, keep the salad and chicken separate. This helps keep the salad fresh. Use glass containers for best results. Enjoy your Pesto Chicken Caprese Salad for lunch or dinner. {{image_2}} You can make this salad vegetarian by swapping chicken for grilled vegetables. Grilled zucchini, bell peppers, and eggplant work great. They add a nice smoky flavor and pair well with pesto. Just slice your veggies, brush with olive oil, and grill until tender. This change still keeps the dish vibrant and full of taste. To amp up the flavor, try adding different herbs or spices. Fresh mint or parsley can brighten the dish. You could also sprinkle in some red pepper flakes for a kick. For cheese lovers, incorporate unique cheese varieties like goat cheese or feta. These options create a new twist on the classic Caprese flavor. For a gluten-free salad, use a gluten-free balsamic glaze. Many brands offer this option, and it tastes just as good. You can also change the salad greens. Instead of mixed greens, try using kale or baby spinach. Both options add nutrients and flavor while keeping the salad gluten-free. To keep your Pesto Chicken Caprese Salad fresh, store it in an airtight container. This way, you prevent moisture loss and keep flavors intact. I recommend using glass containers for easy cleaning and visibility. You can also use BPA-free plastic containers if you prefer. Make sure to eat the salad within three days. The chicken and veggies taste best when fresh. If you notice the salad starting to wilt or the chicken drying out, it’s time to toss it. You can freeze the grilled chicken, but I do not recommend freezing the salad. Fresh greens and tomatoes do not freeze well. They become mushy when thawed. For freezing chicken, allow it to cool completely. Then, wrap the chicken tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag and remove as much air as possible. Label the bag with the date. The chicken can stay in the freezer for up to three months. When ready to eat, thaw the chicken in the fridge overnight. Reheat it on the grill or in a skillet before adding it back to your salad. This gives you a fresh taste without waste! Yes, you can use store-bought pesto. It saves time and still tastes great. Homemade pesto has a fresher flavor. You control the ingredients, like using more nuts or cheese. Store-bought is often thicker, while homemade is usually more vibrant. Both options work well in this salad. You can store Pesto Chicken Caprese Salad in the fridge for up to three days. Keep it in an airtight container. The salad may lose some texture over time. If you want the best taste, eat it fresh. If you add dressing, use it right away. You can use grilled shrimp, turkey, or tofu instead of chicken. Each option adds its unique taste and texture. Shrimp cooks quickly and pairs well with pesto. Turkey can give a lighter flavor. Tofu is great for a vegetarian option. This Pesto Chicken Caprese Salad combines fresh ingredients and grilling skills to create a tasty meal. You learned how to prepare and grill chicken, mix salad greens, and add delicious touches like pesto and balsamic glaze. Remember, you can experiment with options like grilled veggies or different cheeses for variety. Follow the tips for storing leftovers and meal prep to enjoy this dish later. With a few simple steps, you can create a flavorful, fresh salad everyone will love. Your kitchen will shine with these easy recipes!

Pesto Chicken Caprese Salad

Discover the perfect fusion of flavors with this Pesto Chicken Caprese Salad! Juicy grilled chicken is paired with vibrant cherry tomatoes, creamy mozzarella, and a drizzle of balsamic glaze, all served on a bed of fresh greens. This easy recipe can be made in just 30 minutes and is a delightful addition to your meal rotation. Click through to explore how to create this refreshing dish that will impress friends and family!
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Ingredients
  

2 boneless, skinless chicken breasts

1 cup fresh basil pesto (store-bought or homemade)

2 cups cherry tomatoes, halved

8 oz fresh mozzarella balls (bocconcini), sliced or halved

1/4 cup balsamic glaze

2 cups mixed salad greens (arugula, spinach, or romaine)

Salt and pepper to taste

2 tablespoons olive oil

Instructions
 

Preheat the grill or a grill pan over medium-high heat.

    Season the chicken breasts with salt, pepper, and 1/2 cup of the basil pesto. Make sure the chicken is evenly coated.

      Grill the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes.

        While the chicken is resting, prepare the salad. In a large bowl, combine the mixed salad greens, halved cherry tomatoes, and mozzarella balls.

          Slice the grilled chicken into strips and add it to the salad mixture.

            Drizzle the remaining basil pesto over the salad, along with the balsamic glaze, and gently toss to combine.

              Taste and adjust the seasoning with more salt and pepper if needed.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                  - Presentation Tips: Serve the salad in a large, shallow bowl or platter, arranging the chicken slices on top. Drizzle with additional balsamic glaze and sprinkle with fresh basil leaves for garnish.