Pesto Chicken Caprese Salad (Print-Friendly Version)
Tender chicken coated in homemade basil pesto tossed with fresh mozzarella, tomatoes, and a balsamic drizzle.
# What You Need:
→ Pesto
01 -
1 cup tightly packed fresh basil leaves
02 -
1/4 cup pine nuts
03 -
1/4 cup freshly grated parmesan cheese
04 -
1 to 3 cloves garlic, to taste
05 -
1 teaspoon lemon juice
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
1/3 to 1/2 cup extra virgin olive oil
→ Chicken
09 -
2 tablespoons extra virgin olive oil
10 -
1 1/4 pounds boneless, skinless chicken breast, diced into bite-sized pieces
11 -
1/2 teaspoon kosher salt
12 -
1/2 teaspoon freshly ground black pepper
13 -
1/3 cup pesto
→ Caprese Salad
14 -
1 1/2 cups cherry or grape tomatoes, halved if desired
15 -
8 ounces fresh mozzarella pearls or small mozzarella balls, drained
16 -
10 fresh basil leaves, torn in half
17 -
1 to 2 tablespoons balsamic reduction or balsamic glaze
# How to Make It:
01 -
In a food processor fitted with the S-blade, combine basil, pine nuts, parmesan, garlic, lemon juice, salt, and pepper. Blend to break ingredients down. With the motor running, drizzle in olive oil until the pesto is smooth and emulsified. Set aside.
02 -
In a large skillet over medium-high heat, add olive oil and chicken. Season with salt and pepper. Cook, stirring and flipping intermittently, until chicken is 90% cooked. Add pesto, stir to combine, reduce heat to low, and simmer for 2 to 3 minutes until chicken is cooked through (internal temperature of 165°F).
03 -
In a large bowl, combine chicken with pesto and pan juices, mozzarella, basil, and balsamic reduction. Stir to combine and serve immediately.
# Important Notes:
01 -
Extra pesto can be stored airtight in the fridge for up to 3 days. Lemon juice helps slow oxidation.