pesto chicken caprese salad
Homemade fresh basil pesto coats tender chicken, juicy grape tomatoes, and creamy mozzarella pearls in this quick and flavorful caprese salad. Ready in just 20 minutes, perfect for easy lunches or light dinners.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 cup fresh basil leaves tightly packed
- 0.25 cup pine nuts
- 0.25 cup Parmesan cheese freshly grated
- 2 cloves garlic minced
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper freshly ground
- 0.4 cup extra virgin olive oil
- 1.25 pound boneless skinless chicken breasts diced into bite-sized pieces
- 0.33 cup pesto
- 1.5 cups cherry or grape tomatoes halved
- 8 ounce fresh mozzarella pearls drained
- 10 leaves fresh basil torn in half
- 1.5 tablespoons balsamic glaze for drizzling
Instructions
Preparation Steps
- In a food processor, combine basil, pine nuts, Parmesan, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With processor running, slowly drizzle in olive oil until smooth and emulsified. Set pesto aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook, stirring frequently, until chicken is almost fully cooked, about 5 to 6 minutes.
- Add prepared pesto to chicken, stir to combine, reduce heat to low, and simmer for 2 to 3 minutes until chicken reaches an internal temperature of 165°F.
- In a large bowl, combine the pesto chicken with grape tomatoes, mozzarella pearls, and torn basil leaves. Drizzle with balsamic glaze and gently toss to mix. Serve immediately for best freshness.
Notes
This chicken pesto caprese salad is best enjoyed fresh but can be refrigerated for up to 2 days. Perfect for quick summer meals or meal prep.