Pesto Chicken Caprese Salad
User Reviews
4.6
30 reviews
Excellent
Pesto Chicken Caprese Salad
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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!
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Ingredients
Pesto
- 1 cup tightly packed fresh basil leaves from about one 4-ounce container
- ¼ cup pine nuts
- ¼ 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
- ½ teaspoon freshly ground black pepper or to taste
- ⅓ to ½ cup HemisFares Extra Virgin Olive Oil
Chicken
- 2 tablespoons HemisFares Extra Virgin Olive Oil
- about 1 1/4 pounds boneless skinless chicken breast diced into bite-sized pieces
- ½ teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ⅓ cup pesto
Caprese Salad
- 1 ½ 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
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Instructions
Make the Pesto:
- 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.
- With the motor running, drizzle in the olive until the pesto is smooth and emulsified; set aside.
Make the Chicken:
- 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.
- 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:
- 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.
Notes
- 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
Show Details
Serving
1
Calories
793kcal
(40%)
Carbohydrates
22g
(7%)
Protein
62g
(124%)
Fat
51g
(78%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
33g
Cholesterol
173mg
(58%)
Sodium
1454mg
(61%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 793kcal | 40% |
| Carbohydrates | 22g | 7% |
| Protein | 62g | 124% |
| Fat | 51g | 78% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 33g | 194% |
| Cholesterol | 173mg | 58% |
| Sodium | 1454mg | 61% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
30 reviews
Excellent
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