Pesto Chicken Caprese Salad

$- 2 boneless, skinless chicken breasts - ½ cup basil pesto (store-bought or homemade) - 2 cups cherry tomatoes, halved - 1 cup fresh mozzarella balls (bocconcini) - 2 cups mixed greens (such as arugula and spinach) For this dish, I use fresh and bright ingredients. The chicken breasts are the star of the show, juicy and tender after grilling. I love using basil pesto for its rich flavor. Cherry tomatoes add a sweet burst, while fresh mozzarella brings a creamy touch. Mixed greens are essential for a crunchy base. - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish - Balsamic glaze for drizzling (optional) I drizzle olive oil on the chicken to help it grill nicely. I season with salt and pepper to enhance the flavor. Fresh basil leaves make a lovely garnish. If you want extra flavor, balsamic glaze is a great choice! It adds sweetness and tang. {{ingredient_image_1}} First, preheat your grill or stovetop grill pan over medium-high heat. This step helps ensure even cooking. While the grill heats up, rub the chicken breasts with olive oil. This adds flavor and helps the spices stick. Next, season the chicken with salt and pepper on both sides. This simple seasoning will enhance the overall taste of the dish. Once your grill is ready, brush the chicken breasts generously with basil pesto on one side. Place the chicken pesto-side down on the grill. Grill the chicken for 6-7 minutes. Flip the chicken and brush the other side with more pesto. Grill for another 6-7 minutes. Your chicken is done when it reaches an internal temperature of 165°F (75°C). After grilling, let the chicken rest for 5 minutes before slicing it into strips. In a large bowl, combine the mixed greens, halved cherry tomatoes, and mozzarella balls. This mix adds color and freshness to your salad. Toss the salad gently with a drizzle of olive oil and season with salt and pepper to taste. Next, add the sliced chicken on top. Garnish with fresh basil leaves for added flavor. If you like, drizzle balsamic glaze over the salad for a touch of sweetness. Enjoy this fresh and flavorful dish! To make your chicken juicy, follow these steps: - Even Cooking: Start by preheating your grill. A hot grill cooks chicken evenly. - Use Oil and Seasoning: Rub the chicken with olive oil. This adds flavor and helps prevent sticking. - Check Doneness: Cook until the chicken reaches 165°F (75°C). Use a meat thermometer for best results. - Rest the Chicken: After grilling, let the chicken rest for five minutes. This keeps it juicy and flavorful. For the best salad, keep these tips in mind: - Washing Greens: Rinse your mixed greens under cold water. Use a salad spinner to dry them well. - Preparing Tomatoes and Mozzarella: Cut cherry tomatoes in half and ensure mozzarella balls are ready to go. - Drizzling Oil and Balsamic Glaze: When drizzling olive oil, do it slowly for even coverage. Apply balsamic glaze last for a beautiful finish. These tips will help you create a delicious and fresh Pesto Chicken Caprese Salad! Pro Tips Choose the Right Pesto: Using homemade basil pesto can elevate the flavor of your chicken. However, if you're pressed for time, a high-quality store-bought version will work just fine. Rest the Chicken: Allowing the grilled chicken to rest for 5 minutes before slicing helps retain its juices, ensuring each bite is tender and flavorful. Mix Greens Wisely: Combining a variety of greens like arugula and spinach not only adds texture but also a range of flavors, making the salad more interesting. Drizzle with Balsamic Glaze: A light drizzle of balsamic glaze adds a sweet and tangy finish to the salad, enhancing the overall flavor profile and presentation. {{image_2}} You can easily switch things up in your Pesto Chicken Caprese Salad. Instead of chicken, try grilled shrimp or tofu. Both options offer great protein and flavor. Shrimp cooks fast and adds a nice twist. Tofu is perfect for a lighter, vegetarian choice. You can also add more veggies to boost the salad. Crisp cucumbers bring a refreshing crunch. Bell peppers add sweetness and color. Feel free to mix and match your favorite veggies. This flexibility lets you create a unique dish each time. When it comes to pesto, you have choices! You can use store-bought pesto for quick prep or make your own for a fresh taste. Homemade pesto lets you control the flavor and ingredients. If you want something special, try flavor variations. Sun-dried tomato pesto gives a rich, tangy taste. Arugula pesto adds a peppery kick. Each type brings a new experience to your salad. Experiment with different pesto flavors to discover your favorite. To keep your Pesto Chicken Caprese Salad fresh, store the components separately. This way, the greens stay crisp, and the chicken remains juicy. Here’s how to do it: - Chicken: Place grilled chicken in an airtight container. It can last for up to 3 days in the fridge. - Salad: Store mixed greens, tomatoes, and mozzarella in another container. They will stay good for 2 days. - Pesto: If you have leftover pesto, keep it in a small jar with a thin layer of oil on top. It can last for about a week. Avoid mixing everything together until you’re ready to eat. This keeps the salad fresh and tasty. When reheating grilled chicken, you want it warm without drying it out. Here are some easy methods: - Microwave: Place chicken on a microwave-safe plate. Cover it with a damp paper towel. Heat in short bursts of 30 seconds until warm. - Stovetop: Heat a skillet on low. Add a splash of water. Place chicken in the skillet and cover. Cook for about 5 minutes or until heated through. - Oven: Preheat the oven to 350°F (175°C). Wrap chicken in foil and heat for 10-15 minutes. These methods keep the chicken moist and delicious, perfect for your salad! Yes, you can make this salad ahead. To keep it fresh, prep the ingredients separately. Store the mixed greens, cherry tomatoes, and mozzarella in airtight containers. Grill the chicken and let it cool before slicing. Keep the chicken in the fridge until you are ready to serve. Combine everything just before eating for the best taste. This salad goes well with many sides. Here are some ideas: - Garlic bread for a warm, crunchy bite. - A light soup, like minestrone, to balance the meal. - Roasted veggies for added flavor and color. - Quinoa or rice for a hearty touch. Check the chicken for a nice, golden color. The best way is to use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). If you cut into it, the juices should run clear, not pink. Proper cooking ensures you enjoy a safe and tasty dish. This article covered how to make a tasty Pesto Chicken Caprese Salad. We discussed the key ingredients like chicken, pesto, and fresh veggies. I shared easy steps for cooking the chicken and assembling the salad. You also learned tips for perfecting your cooking and storing leftovers. Lastly, I provided ideas for variations to keep the recipe fresh. Enjoy making this healthy dish that’s full of flavor! It's a simple recipe you can customize any way you like.$

Pesto Chicken Caprese Salad

A fresh and vibrant salad featuring grilled pesto chicken, cherry tomatoes, mozzarella, and mixed greens.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

2 pieces boneless, skinless chicken breasts
0.5 cup basil pesto
2 cups cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini)
2 cups mixed greens (such as arugula and spinach)
1 tablespoon olive oil
to taste salt and pepper
for garnish fresh basil leaves
for drizzling balsamic glaze (optional)

Instructions

Preheat your grill or stovetop grill pan over medium-high heat.
Rub the chicken breasts with olive oil and season with salt and pepper on both sides.
Brush the chicken breasts generously with the basil pesto on one side, then place them pesto-side down on the grill.
Grill the chicken for 6-7 minutes, then flip and brush the other side with more pesto. Grill for an additional 6-7 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing into strips.
In a large bowl, combine the mixed greens, halved cherry tomatoes, and mozzarella balls.
Toss the salad gently with a drizzle of olive oil and season with salt and pepper to taste.
Add the sliced chicken on top of the salad and garnish with fresh basil leaves.
Drizzle with balsamic glaze if desired for extra flavor.

Notes

Serve in a large, shallow bowl to showcase the vibrant colors of the salad. Consider arranging the salad ingredients separately for a beautiful layered effect before adding the chicken on top.

Keyword caprese, chicken, pesto, salad