Pesto Chicken Caprese Salad
Yield: 4

Pesto Chicken Caprese Salad

Prep Time 12 minutes
Cook Time 7 minutes
Additional Time 1 minute
Total Time 20 minutes

Homemade pesto coats every bite of JUICY chicken, tomatoes, and fresh mozzarella in this chicken caprese salad! Ready in 20 minutes and loaded with flavor!



  • 1 cup tightly packed fresh basil leaves (from about one 4-ounce container)
  • 1/4 cup pine nuts
  • 1/4 cup freshly grated parmesan cheese
  • 1 to 3 cloves garlic, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon kosher salt, plus more to taste if desired
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/3 to 1/2 cup HemisFares Extra Virgin Olive Oil


  • 2 tablespoons HemisFares Extra Virgin Olive Oil
  • about 1 1/4 pounds boneless skinless chicken breast, diced into bite-sized pieces
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/3 cup pesto

Caprese Salad

  • 1 1/2 cups cherry or grape tomatoes, halved if desired
  • one 8-ounce container fresh mozzarella ‘pearls’ or small mozzarella balls, drained
  • about 10 fresh basil leaves, torn in half
  • 1 to 2 tablespoons balsamic reduction or balsamic glaze for drizzling, or to taste


Make the Pesto:

  1. To the canister of a food processor fitted with the S-blade, add the basil, pine nuts, parmesan, garlic, lemon juice (helps pesto from oxidizing as quickly) salt, pepper, and blend on high speed momentarily to break ingredients down.
  2. With the motor running, drizzle in the olive until the pesto is smooth and emulsified; set aside.

Make the Chicken:

  1. To a large skillet, add the olive oil, chicken, season with salt and pepper, and cook over medium-high heat; stir and flip intermittently so chicken cooks evenly.
  2. When chicken is about 90% cooked through, add the pesto, stir to combine, reduce the heat to low, and allow the chicken to simmer in the pesto for about 2 to 3 minutes, or until chicken is done (internal temp of 165F).

Assemble the Caprese Salad:

  1. To a large bowl, add the chicken including the pesto/pan juices, mozzarella, basil, evenly drizzle with balsamic, stir to combine, and serve immediately. Dish is best fresh.


  • Extra pesto will keep airtight in the fridge for up to 3 days, noting it will oxidize as time passes although the lemon juice helps to minimize this.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 793Total Fat: 51gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 173mgSodium: 1454mgCarbohydrates: 22gFiber: 2gSugar: 15gProtein: 62g