Caprese Grilled Chicken Salad
User Reviews
4.5
Caprese Grilled Chicken Salad
Description
The Caprese Grilled Chicken Salad features boneless skinless chicken breast marinated in a blend of balsamic vinegar, pesto, olive oil, and honey, then grilled to develop a charred exterior and juicy interior. The salad base includes baby spinach, halved cherry tomatoes, and fresh mini mozzarella balls, topped optionally with basil for a hint of herbal aroma. The homemade pesto dressing combines Greek yogurt, milk, Parmesan cheese, and a touch of garlic for a creamy, tangy complement that enhances both the salad and the grilled chicken. This dish offers a satisfying mix of textures and flavors, from tender protein to crisp and fresh salad elements.
Serving this salad works well as a light main course for lunch or dinner, drawing upon familiar Caprese flavors enhanced by the grilled chicken. It can be paired with crusty bread or enjoyed on its own. The dressing can be prepared ahead and refrigerated, allowing for quick assembly when ready to eat. Resting the grilled chicken before slicing helps retain juices and flavor.
Ingredients
Chicken
- 1 1/4 pounds chicken breast boneless skinless
- 2 tablespoons balsamic vinegar
- 1 tablespoon pesto
- 1 teaspoon olive oil
- 1 teaspoon honey
- salt Kosher, to taste
- black pepper Kosher, to taste
Salad
- 5 ounces baby spinach
- 1 cup cherry tomatoes halved
- 1 cup mozzarella mini, fresh, balls
- basil optional, dried or fresh
Pesto Dressing
- 1/3 cup yogurt plain, Greek
- 1/4 cup milk low fat
- 1 1/2 tablespoons pesto
- 2 tablespoons Parmesan Cheese shredded
- 1 tablespoon vinegar
- 1/4 teaspoon granulated garlic
- salt Kosher, to taste
- black pepper Kosher, to taste
Instructions
- In a small bowl whisk together all of the marinade ingredients.
- Season the chicken breasts with salt and pepper then place them in a gallon size freezer bag. Pour the marinade over the chicken and seal the bag pressing out all the air as you do. Massage the marinade into the chicken then place it in the refrigerator to marinate for an hour or overnight.
- Preheat grill to medium-high heat and spray or brush the grates with oil. Place the chicken on the grill and grill for approximately 4-6 minutes per side depending on the size and thickness of the chicken. Remove from the grill and let it rest for at least 5 minutes before slicing.
- Combine all of the ingredients for the dressing in a small bowl. Whisk together until combined and taste for seasoning.
- Place the spinach on a serving platter or bowl. Arrange the tomatoes, mozzarella balls and sliced chicken on top of the spinach. Top with a sprinkle of kosher salt, fresh ground black pepper and dried basil. Drizzle the salad with the dressing or serve on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 48g | 96% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 120mg | 40% |
| Sodium | 345mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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