Pesto Chicken Caprese Salad
I made an amped-up caprese salad that includes chicken and pesto. It's an easy dish that's healthy, light, intensely flavorful, and ready in 20 minutes. I broke the recipe down into three easy sections: pesto, chicken, and caprese salad. The pesto is easy and comes together in a food processor in one minute. The chicken cooks in the pesto, keeping it tender and juicy and adding basil flavor. The cooked chicken is tossed with cherry tomatoes, fresh mozzarella, fresh basil, and balsamic reduction. All the textures and flavors complement each other beautifully.
I made an amped-up caprese salad that includes chicken and pesto. It's an easy dish that's healthy, light, intensely flavorful, and ready in 20 minutes. I broke the recipe down into three easy sections: pesto, chicken, and caprese salad. The pesto is easy and comes together in a food processor in one minute. The chicken cooks in the pesto, keeping it tender and juicy and adding basil flavor. The cooked chicken is tossed with cherry tomatoes, fresh mozzarella, fresh basil, and balsamic reduction. All the textures and flavors complement each other beautifully.
- 1 teaspoon lemon juice
- 1/4 cup freshly grated parmesan cheese
- 1/2 teaspoon freshly ground black pepper or to taste
- 1/4 cup pine nuts
- 1/2 teaspoon kosher salt or to taste
- 1/3 cup pesto
- about 1 1/4 pounds boneless skinless chicken brea diced into bite-sized pieces
- 1 cup tightly packed fresh basil leaves (from about one
- 1 cloves garlic to taste
- 1 teaspoon kosher salt plus more to taste if desired
- 1/2 teaspoon freshly ground black pepper or toâ taste
- 1/3 to 1/2 cupâ hemisfares extra virgin olive oil
- 2 tablespoonsâ hemisfares extra virgin olive oil
- 1 1/2 cups cherry or grape tomatoes halved if desired
- one 8-ounce container fresh mozzarella ‘pea drained
- about 10 fresh basil leaves torn in half
- 1 tablespoons balsamic reduction or balsamic glaze for drizzling or to taste (homemade or storebought)
- Carbohydrate 1.72916896029452 g
- Cholesterol 5.5 mg
- Fat 5.29836001002193 g
- Fiber 0.35661666848871 g
- Protein 3.241342085342 g
- Saturated Fat 1.33741900071811 g
- Serving Size 1 1 Serving (15g)
- Sodium 549.582954166965 mg
- Sugar 1.37255229180581 g
- Trans Fat 0.655121001559065 g
- Calories 65 calories
Step-by-step
- Pesto – To the canister of a food processor fitted with the S-blade, add the basil, pine nuts, parmesan, garlic, lemon juice (helps pesto from oxidizing as quickly), salt, pepper, and blend on high speed momentarily to break ingredients down. With the motor running, drizzle in the olive oil until the pesto is smooth and emulsified; set aside.
- Chicken – To a large skillet, add the olive oil, chicken, season with salt and pepper, and cook over medium-high heat; stir and flip intermittently so chicken cooks evenly. When chicken is about 90% cooked through, add the pesto, stir to combine, reduce the heat to low, and allow the chicken to simmer in the pesto for about 2 to 3 minutes, or until chicken is done (internal temp of 165F).
- Caprese Salad – To a large bowl, add the chicken including the pesto/pan juices, mozzarella, basil, evenly drizzle with balsamic, stir to combine, and serve immediately. Dish is best fresh. Extra pesto will keep airtight in the fridge for up to 3 days, noting it will oxidize as time passes although the lemon juice helps to minimize this.
A Light and Flavorful Summer Meal: Pesto Chicken Caprese Salad
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. But I've discovered a recipe that's become a lifesaver – a vibrant and flavorful Pesto Chicken Caprese Salad. This dish is not only incredibly tasty but also incredibly quick to make, perfect for those weeknights when time is precious. The combination of fresh basil, juicy chicken, creamy mozzarella, and tangy balsamic reduction creates a symphony of flavors that’s sure to impress the whole family.
The beauty of this recipe lies in its simplicity. It’s all about layering fresh, high-quality ingredients to let their natural flavors shine. The homemade pesto adds a depth of flavor that you simply can’t get from store-bought versions. The vibrant green pesto coats the tender chicken, infusing it with a delightful basil aroma. And the addition of the classic Caprese elements – sweet cherry tomatoes and creamy mozzarella – creates a textural contrast that elevates the dish.
Why This Salad is a Weeknight Winner:
- Speed: This salad comes together in under 20 minutes, making it perfect for busy weeknights.
- Health: Packed with fresh vegetables, lean protein, and healthy fats, this salad is a nutritious and satisfying meal.
- Flavor: The combination of pesto, chicken, and Caprese is a match made in culinary heaven. The fresh basil and balsamic reduction adds a burst of summery freshness to every bite.
- Versatility: This salad is easily adaptable to your liking. You can add other vegetables, use different types of cheese, or adjust the amount of balsamic to suit your taste.
Beyond the Recipe:
This Pesto Chicken Caprese Salad is more than just a meal; it's a celebration of fresh, seasonal ingredients. It's a reminder to slow down, appreciate the simple things, and savor the deliciousness of home-cooked food. For me, cooking is a form of self-care, a way to de-stress after a long day. And this recipe embodies that perfectly – it's quick, easy, and incredibly rewarding.
Beyond the practical benefits, this salad also represents a connection to the season. The use of fresh basil, ripe tomatoes, and creamy mozzarella evoke the essence of summer. It's a dish that captures the vibrant energy of the season, bringing a touch of sunshine to even the most hectic of evenings.
So, whether you’re a busy professional, a stay-at-home mom, or simply someone who appreciates a delicious and easy meal, I highly recommend giving this Pesto Chicken Caprese Salad a try. It’s a recipe that will quickly become a staple in your weeknight rotation. The compliments will surely roll in, but even more importantly, you'll enjoy a healthy, satisfying, and truly delightful dinner.
Tip: Prepare the pesto ahead of time and store it in the refrigerator for up to three days. This will save you even more time on busy weeknights.
