Balsamic Chicken Caprese Salad
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š„š§ Enjoy this Balsamic Chicken Caprese Salad made with juicy balsamic coated chicken, fresh veggies, and creamy mozzarella cheese, ready to eat in 15 minutes!
Servings: 4 servings
Calories: 517cal
Equipment
Ingredients
- 2 tablespoons olive oil
- about 1.25 pounds skinless boneless chicken breast diced into bite-sized pieces
- salt and pepper for seasoning
- Ā¼ cup MarzettiĀ® Simply DressedĀ® Balsamic Salad Dressing
- 2 to 3 tablespoons balsamic vinegar plus more for dressing the salad
- 4 cups romaine or Italian lettuce blend
- 1 or 2 medium tomatoes diced (I used Roma, vine-ripened or cherry tomatoes may be substituted)
- Ā¾ cup fresh mozzarella I used small balls called ciliegine; another type of mozzarella may be substituted
- Ā¾ cup English cucumber diced (regular cucumbers may be substituted)
- 2 to 3 tablespoons fresh basil or to taste finely minced
Instructions
- To a large skillet, add the olive oil, chicken, evenly season with salt andĀ pepper, and cook over medium-high heat for about 5 minutes, or until chicken is 90% cooked through. Stir and flip intermittently to ensure all sides cook evenly.
- Add 3 tablespoons Balsamic Salad Dressing, 1 tablespoon balsamic vinegar, stir to combine andĀ make sure all pieces of chicken are coated.
- Cook for another 1 to 2 minutes over medium heat or until chicken is cooked through. Allow chicken to rest in pan, off the heat, while you plate the salad.
- To a large platter or bowl, add the lettuce, tomatoes, mozzarella, cucumber, chicken, and evenly sprinkle with basil.
- Drizzle withĀ salad dressing and balsamic vinegar, to taste. Toss to combine and serve immediately.
Notes
If you can't find this dressing in your area, I recommend another balsamic-based dressing. Or my homemade balsamic reduction would be especially delicious here!Ā
Nutrition
Serving: 1serving | Calories: 517cal | Carbohydrates: 13g | Protein: 54g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 152mg | Sodium: 662mg | Fiber: 4g | Sugar: 8g
