Best Chicken Caprese Salad Recipes

CAPRESE SALAD WITH CHICKEN

Steps:

• Whisk balsamic vinegar, olive oil, brown sugar, garlic, dried basil, and salt together in a bowl. Place chicken thighs in a separate bowl and pour 1/4 cup dressing on top2, reserving remaining dressing for the salad.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill chicken over indirect heat, turning occasionally, until juices run clear, 18 to 20 minutes. Watch carefully to prevent burning. Set aside for 5 minutes before slicing.
• Combine salad greens, avocado, tomatoes, mozzarella cheese, and basil in a bowl. Drizzle with remaining dressing and toss to combine. Top with grilled chicken.

CHICKEN SALAD CAPRESE

Steps:

• In a large bowl, combine the first 6 ingredients. In a small bowl, whisk the oil, garlic, salt and pepper; drizzle over chicken mixture and toss to coat. Refrigerate until serving., Cut baguettes into 1/2-in. slices. Place on ungreased baking sheets. Bake at 425° for 2-4 minutes or until lightly browned. Cut garlic in half lengthwise; rub over bread. Brush with oil and sprinkle with salt. Bake 2-3 minutes longer or until crisp. Serve crostini with salad.

PARMESAN POTATO CRUSTED CHICKEN WITH ORZO CAPRESE SALAD

Steps:

• In a shallow dish, mix together potato flakes, Parmesan cheese, garlic powder, oregano, 1 teaspoon salt and 1/2 teaspoon pepper.
• Dip chicken, first in beaten eggs and then in potato mixture, coating all sides well.
• In large skillet over medium high heat, place oil. Add chicken and cook until browned, about 3 minutes per side. Remove chicken to baking sheet and place in 350° F oven for about 15 minutes or until internal temperature reaches 165°F
• In large bowl, mix together orzo, mozzarella, sun dried tomatoes and oil, basil and garlic. Season to taste with salt and pepper.
• Slice the tomatoes and arrange on 4 plates.
• Mound 1/4 of salad on tomatoes on each plate and add a chicken breast. Enjoy!

CHICKEN CAPRESE WEDGE SALAD WITH BACON

Steps:

• Place bacon in single layer on microwaveable plate. Microwave on HIGH 1 min. Transfer to cutting board; coarsely chop bacon. Reserve for later use.
• Place 1 lettuce wedge on each of 4 serving plates.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving; sprinkle with reserved bacon.

CHICKEN CAPRESE QUINOA SALAD

Steps:

• Combine the quinoa ingredients in a slow cooker and turn on. If you do not have a slow cooker, you can cook your quinoa the traditional way on the stovetop. While quinoa is cooking, combine pesto ingredients in a food processor and blend for about 2 minutes, scraping down the sides every 30 seconds. Once the pesto is prepared, prep your remaining salad ingredients (cutting tomatoes, shredding chicken, cubing the mozzarella.) If you happen to be able to find fresh Mozzarella definitely give that a try! When quinoa is done cooking, let cool for about 10 minutes in a separate bowl (you don't want the mozzarella to get all melted when combining.) Add pesto to the quinoa and toss until quinoa is completely coated. Lastly, add in tomatoes, chicken, mozzarella and salt. Toss to combine. This salad tastes great served cold. I like to refrigerate it for at least an hour before serving, but if you'™re really hungry, it's OK to eat it warm. Hope you enjoy!

CHICKEN CAPRESE WEDGE SALAD WITH BACON

Steps:

• Place bacon in single layer on microwaveable plate. Microwave on HIGH 1 min. Transfer to cutting board; coarsely chop bacon. Reserve for later use.
• Place 1 lettuce wedge on each of 4 serving plates.
• Top with all remaining ingredients except dressing.
• Drizzle with dressing just before serving; sprinkle with reserved bacon.

CHICKEN "CAPRESE" SALAD

Steps:

• Dice tomato(es) and combine in bowl with salt, olive oil, basil & garlic, let flavors combine for 5 minutes (the salt will draw out the juice from the tomatoes).
• Add diced grilled chicken and stir to combine.
• Top with freshly ground black pepper (optional) or for a spicier twist add a few shakes of dried Red Pepper Flakes.
• Refrigerate until ready to eat (the diced chicken will absorb some of the liquid from the tomatoes giving it TONS of great flavor).