Pesto Chicken Caprese Salad (Printable Recipe)
Tender chicken with homemade pesto, mozzarella pearls and tomatoes, drizzled with balsamic glaze for a 20-minute Mediterranean delight.
# Ingredients You'll Need:
→ Pesto
01 -
1 cup tightly packed fresh basil leaves (about 4 ounces)
02 -
¼ cup pine nuts
03 -
¼ cup freshly grated parmesan cheese
04 -
1 to 3 cloves garlic, according to taste
05 -
1 teaspoon lemon juice
06 -
1 teaspoon kosher salt
07 -
½ teaspoon freshly ground black pepper
08 -
⅓ to ½ cup extra virgin olive oil
→ Chicken
09 -
2 tablespoons extra virgin olive oil
10 -
1¼ pounds boneless skinless chicken breast, diced into bite-sized pieces
11 -
½ teaspoon kosher salt
12 -
½ teaspoon freshly ground black pepper
13 -
⅓ cup prepared pesto
→ Caprese Salad
14 -
1½ cups cherry or grape tomatoes, halved if desired
15 -
225g 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 for drizzling
# Steps to Follow:
01 -
In a food processor fitted with the S-blade, combine basil, pine nuts, parmesan, garlic, lemon juice, salt, and pepper. Pulse briefly to break down ingredients. With the motor running, gradually drizzle in olive oil until the pesto is smooth and emulsified.
02 -
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook, stirring occasionally until nearly cooked through (about 5 minutes).
03 -
When chicken is about 90% cooked, add pesto and stir to coat evenly. Reduce heat to low and simmer for 2-3 minutes until chicken reaches an internal temperature of 74°C (165°F).
04 -
Transfer chicken with pesto sauce to a large bowl. Add mozzarella pearls, tomatoes, and torn basil leaves. Drizzle with balsamic reduction, toss gently to combine, and serve immediately.
# Extra Tips:
01 -
Extra pesto will keep in an airtight container in the refrigerator for up to 3 days. The lemon juice helps minimize oxidation, though the color may darken slightly over time.
02 -
This dish is best enjoyed fresh and warm.