Chicken Caprese Salad
This Chicken Caprese Salad is fresh, vibrant, and ready in minutes, perfect for those nights when you want something wholesome but satisfying.
Ingredients
- 1 pound chicken breasts
- 1 teaspoon italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 6 cups fresh arugula
- 2 cups mozzarella pearls
- 2 cups cherry tomatoes, halved
- ¼ cup balsamic glaze
- 6 basil leaves, sliced
Instructions
- Season the chicken breasts with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat.
- Cook the chicken for about 6-7 minutes per side or until fully cooked (internal temperature of 165°F). Remove from heat.
- Arrange the fresh arugula on a large serving platter or in individual bowls. Add the chicken on top.
- Scatter mozzarella pearls and halved cherry tomatoes over the salad.
- Drizzle balsamic glaze over the chicken. Sprinkle sliced basil leaves on top. Serve immediately.
Nutrition
Notes
- Chicken Cooking Options: You can grill, bake, or pan-sear the chicken based on your preference. If baking, cook at 400°F for 20-25 minutes.
- Cheese Alternatives: If you don’t have mozzarella pearls, you can use fresh mozzarella slices or burrata.
- Greens Substitution: If arugula is too peppery for your taste, you can swap it with baby spinach or mixed greens.
- Meal Prep Tip: Cook the chicken in advance and store it in the fridge for easy meal prep. Assemble the salad just before serving to keep it fresh.
- Balsamic Glaze Substitute: If you don’t have balsamic glaze, reduce balsamic vinegar by simmering it until thickened.
- Resting the Chicken: Allow the chicken to rest for a few minutes after cooking to lock in the juices.
- Spice Variation: If you enjoy a hint of heat, add a pinch of red pepper flakes to the seasoning.
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