Chicken Caprese Salad
A colorful, protein-packed Chicken Caprese Salad featuring juicy chicken, fresh basil, grape tomatoes, mozzarella pearls, and homemade croutons. Lightly drizzled with olive oil and balsamic vinegar, it’s a fast, healthy, and satisfying meal that’s perfect for lunch, dinner, or meal prep.
Equipment
- 1 Large skillet
- 1 Cutting board
- 1 Sharp Knife
- 1 spatula or tongs
- 4 serving bowls
Ingredients
For the Croutons:
- 5 oz crusty bread cubed or torn
- 2 tbsp extra virgin olive oil
- ½ tsp kosher salt
- Freshly ground black pepper to taste
For the Chicken:
- 1 lb chicken breast
- 2 tsp Italian seasoning
- 1 tbsp olive oil
- ¼ tsp kosher salt
For the Salad:
- 6 oz fresh spinach
- 12 large basil leaves torn
- 10 oz grape tomatoes halved
- 8 oz mozzarella pearls
- 1 tbsp extra virgin olive oil plus extra for drizzling
- Balsamic vinegar or balsamic glaze to taste
- Basil Vinaigrette optional
Instructions
- Prepare the Croutons: Start by making the homemade croutons, which will add a crunchy texture to the salad. Take 5 ounces of crusty bread and cut it into bite-sized cubes, or tear it into rustic pieces with your hands for a more artisanal look. Heat a large skillet over medium heat and drizzle in 2 tablespoons of extra virgin olive oil. Add the bread pieces to the skillet, sprinkle with ½ teaspoon kosher salt and a pinch of freshly ground black pepper. Toss the bread in the oil to coat it evenly. Cook the bread for about 5 minutes, stirring occasionally so it browns evenly on all sides. The croutons are done when they are golden brown, crispy, and slightly fragrant. Transfer them to a plate and set aside to cool while you prepare the chicken.
- Season the Chicken: Next, prepare the chicken to be juicy and flavorful. Take 1 pound of chicken breast and slice each breast in half horizontally, creating four thin cutlets. This will help the chicken cook evenly and quickly. Sprinkle 2 teaspoons of Italian seasoning and ¼ teaspoon of kosher salt evenly over both sides of the cutlets. Make sure every piece is coated so each bite is flavorful.
- Cook the Chicken: Return the same skillet you used for the croutons to medium heat and add 1 tablespoon of olive oil.Allow the oil to shimmer but not smoke—it should be hot enough to sizzle when the chicken hits it. Carefully place the chicken cutlets in the skillet, ensuring they have space and aren’t crowded. Cook the chicken for 4 minutes on the first side without moving it, allowing a golden crust to form.Flip the cutlets using tongs or a spatula and cook for another 3 to 4 minutes on the second side, or until the chicken reaches an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and place it on a cutting board to rest for a few minutes.This step helps the juices redistribute, keeping the meat moist and tender.
- Prepare the Salad Base: While the chicken rests, assemble the fresh salad ingredients. Take 6 ounces of fresh spinach and place it in a large mixing bowl or divide it evenly among four individual serving bowls. Tear 12 large basil leaves into smaller pieces and sprinkle them over the spinach, releasing their aromatic oils. Next, slice 10 ounces of grape tomatoes in half and scatter them across the salad. Add 8 ounces of mozzarella pearls on top, ensuring each bowl gets a balanced amount. This combination creates a colorful, nutrient-rich base packed with vitamins, antioxidants, and plant-based protein.
- Assemble the Croutons and Chicken: Now, layer the salad with texture and flavor. Sprinkle the cooled homemade croutons evenly over the top of each salad. Slice the rested chicken cutlets into strips or bite-sized pieces and arrange them neatly on top of the greens. The warm chicken contrasts beautifully with the fresh, crisp vegetables and creamy mozzarella.
- Dress the Salad: To finish, add the dressing elements. Drizzle 1 tablespoon of high-quality extra virgin olive oil over each salad and a splash of balsamic vinegar or balsamic glaze to taste. If you’d like an extra layer of flavor, drizzle with prepared Basil Vinaigrette. Lightly toss the ingredients if desired, or leave the components layered for a more visually appealing presentation.
- Serve and Enjoy: Your Chicken Caprese Salad is now ready to serve. Each bowl should be a vibrant mix of colors and textures: juicy chicken, creamy mozzarella, sweet grape tomatoes, fragrant basil, crisp croutons, and fresh spinach. This salad can be enjoyed immediately for a quick lunch or dinner, or portioned into containers for a nutritious meal prep option. It’s satisfying, healthy, and packed with protein, fiber, and good fats.
Notes
- Use leftover roasted or rotisserie chicken for a faster prep option.
- For extra flavor, drizzle Basil Vinaigrette over the salad just before serving.
- Homemade croutons are best eaten fresh but can be stored in an airtight container for up to 2 days.
- Adjust the balsamic vinegar quantity to taste; balsamic glaze works well for a sweeter finish.
- Spinach can be substituted with arugula or mixed greens for variation.
- Mozzarella pearls can be replaced with sliced fresh mozzarella if preferred.
- Toast the croutons slowly to avoid burning and to get an even golden brown.
- This salad can easily be made gluten-free by using gluten-free bread for croutons.
