Chicken Caprese Salad
- PREP 20min
- COOK 20min
- TOTAL 40min
Delicious warm or cold, this chicken Caprese salad is the ultimate summer dinner. Be sure to choose ripe, high-quality tomatoes for the best flavor. Mozzarella is traditional in a Caprese salad, but this version is just as good with feta or creamy goat cheese.
You Will Need
- Lemon Basil Chicken Breasts
2 boneless, skinless chicken breasts, about 6 ounces each
¼ cup fresh lemon juice
3 garlic cloves, minced
2 tablespoons chopped fresh basil
½ teaspoon fine sea salt
Pinch crushed red pepper flakes
2 teaspoons extra-virgin olive oil, for cooking
- Caprese Salad
¾ pound ripe tomatoes, at room temperature
2 teaspoons extra-virgin olive oil
Salt and fresh ground black pepper
2 ounces fresh mozzarella cheese
Handful fresh basil leaves, torn into pieces
2 cups baby spinach leaves
Directions
1Marinate the chicken: In a resealable plastic bag or shallow dish, combine the lemon juice, garlic, basil, salt, and red pepper flakes. Add the chicken breasts, seal the bag, and move the chicken around so it’s evenly coated in the marinade. Let it sit for 20 to 30 minutes at room temperature or up to 2 hours in the refrigerator.
2Make the salad: About 20 minutes before serving, prepare the Caprese salad. Chop the tomatoes into bite-size chunks and add them to a medium bowl. Season with ¼ teaspoon of salt and a few grinds of black pepper. Add the olive oil, stir gently, and let sit for 15 minutes so the tomatoes release their juices. Taste and adjust with more salt and pepper, if needed. Tear or cube the mozzarella and stir it into the tomatoes.
3Cook the chicken: When ready to cook, brush off any extra garlic from the chicken and pat the surface dry. Heat olive oil in a medium skillet (with a lid) over medium-high heat. When the oil looks hot and shimmery, add the chicken breasts. Cook for 2 to 3 minutes, until golden on the bottom.
4Finish cooking: Flip the chicken, reduce the heat to low, and cover the pan with a lid. Cook for 10 to 20 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
5Rest and serve: Transfer the chicken to a plate, cover loosely with foil, and let rest for 5 minutes, before slicing into thick slices. Make a bed of spinach on each plate, then top with sliced chicken. Spoon a generous amount of the tomato and mozzarella mixture over the chicken. Drizzle some of the flavorful juices from the bottom of the bowl over everything. Finish with torn basil leaves, and enjoy!
Adam and Joanne's Tips
- The nutrition facts provided below are estimates.