Pesto Chicken Caprese Salad

There’s something so refreshing about a summer meal that combines flavor and color, and that’s why I love Pesto Chicken Caprese Salad. Picture a gathering of friends on a sunny afternoon, the aroma of fresh basil and grilled chicken wafting through the air. This dish not only pleases the palate but also offers a vibrant feast for the eyes. I’ve always had a soft spot for Caprese salads, and when I decided to add a twist with homemade pesto and tender chicken, it became an instant favorite!

The best part? It’s easy to prepare and perfect for lazy weekends or as a centerpiece for a summer barbecue. You can make it as a side or a main dish, and it never fails to impress. Whether you’re lounging by the pool or hosting a family dinner, Pesto Chicken Caprese Salad brings a touch of Italian charm to your table.

What’s In This Pesto Chicken Caprese Salad

In crafting the perfect Pesto Chicken Caprese Salad, every ingredient plays a vital role in harmonizing flavors and textures. The fresh ingredients work together beautifully, with the bright basil and juicy tomatoes offering a fresh, crisp base while the chicken provides satisfying protein.

• 1 cup tightly packed fresh basil leaves, from about one 4-ounce container – The star of the show, basil infuses the pesto with aromatic flavor.
• ¼ cup pine nuts – These nuts add a delightful crunch and a hint of sweetness to the pesto.
• ¼ cup freshly grated parmesan cheese – A must for authentic pesto, it lends a salty richness.
• 1 to 3 cloves garlic, to taste – Adds depth and a punch of flavor.
• 1 teaspoon lemon juice – Keeps the pesto bright and prevents browning.
• 1 teaspoon kosher salt, plus more to taste if desired – Enhances all other flavors.
• ½ teaspoon freshly ground black pepper, or to taste – Adds a touch of heat.
• ⅓ to ½ cup HemisFares Extra Virgin Olive Oil – The oil helps emulsify the pesto and adds richness.
• 2 tablespoons extra virgin olive oil – For cooking the chicken and adding flavor.
• 1 ¼ pounds boneless skinless chicken breast, diced into bite-sized pieces – Provides protein and heartiness to the salad.
• ½ teaspoon kosher salt, or to taste – For seasoning the chicken.
• ½ teaspoon freshly ground black pepper, or to taste – To season the chicken.
• ⅓ cup pesto – The flavorful sauce that ties everything together.
• 1 ½ cups cherry or grape tomatoes, halved if desired – Adds a burst of sweetness and color.
• one 8-ounce container fresh mozzarella ‘pearls’ or small mozzarella balls, drained – Creamy texture that complements the salad.
• 10 leaves fresh basil, torn in half – For garnish and additional flavor.
• 1 to 2 tablespoons balsamic reduction or balsamic glaze for drizzling, or to taste – Adds a sweet and tangy finish.

How to Assemble Pesto Chicken Caprese Salad

Assembling Pesto Chicken Caprese Salad is a joy that brings together the freshness of your ingredients. Each step reveals the beautiful colors, and the fragrance of the basil will have everyone flocking to the table.

1. Start by preparing your pesto. In a food processor fitted with the S-blade, add the tightly packed basil leaves, pine nuts, parmesan cheese, garlic, lemon juice, kosher salt, and black pepper. Blend on high speed, breaking down the ingredients until they are finely chopped. Don’t rush this step; you want to ensure everything is well combined.
2. With the motor still running, slowly drizzle in the HemisFares Extra Virgin Olive Oil until the pesto is smooth and emulsified. Set this vibrant mixture aside. It will be the star of your dish!
3. Next, heat a large skillet over medium-high heat and add the olive oil. Once shimmering, toss in the diced chicken breast. Season with kosher salt and black pepper to taste. Sear the chicken, stirring and flipping occasionally, until it’s golden brown and cooked through.
4. When the chicken is about 90% cooked, add the prepared pesto to the skillet. Stir well to coat the chicken evenly, allowing it to simmer in the pesto for about 2 to 3 minutes. This is when the chicken absorbs all those wonderful flavors.
5. While the chicken simmers, grab a large mixing bowl. Add the cooked chicken along with all the pesto and pan juices. Toss in the halved cherry tomatoes, drained mozzarella pearls, and the torn fresh basil. This colorful mixture is a feast for both the eyes and the palate.
6. Drizzle with balsamic reduction or glaze for a touch of sweetness, then gently stir to combine all the ingredients. Be careful not to mash the mozzarella. You want it to stay intact and add that lovely creamy texture.
7. Serve immediately while the dish is still warm. The combination of hot chicken, fresh salad, and melted cheese will delight your friends and family. You can also enjoy it chilled, making it a versatile dish for any occasion.

Make It Your Own

There’s always room for creativity in the kitchen, and Pesto Chicken Caprese Salad is no exception. Here are a few tips to customize this dish to fit your taste.

• Storage: Store leftover salad in an airtight container in the fridge for up to 2 days. The flavors will deepen over time, but it’s best enjoyed fresh.
• Freezing: You can freeze the pesto for up to three months, but avoid freezing the assembled salad as the textures will change.
• Pairing: Serve alongside garlic bread or a light, crisp white wine (non-alcoholic options work too!) for a complete meal.
• Variations: Try adding roasted vegetables like zucchini or bell peppers for extra flavor and nutrition.
• Make it seasonal: Incorporate seasonal vegetables that you have on hand, such as asparagus or corn, to keep the dish vibrant and fresh.
• Protein options: If you’re not a fan of chicken, replace it with grilled shrimp or tofu for a different protein source.

Serving This Pesto Chicken Caprese Salad

Serving Pesto Chicken Caprese Salad is as enjoyable as making it! Here are some ideas to elevate your serving game:

• Picnic Perfect: This salad is ideal for outdoor gatherings. Pack it in a cooler and serve it on a blanket at your favorite park.
• Potluck Win: Bring this dish to a potluck, and you’ll be the star of the show. The vibrant colors and fresh ingredients will have everyone asking for the recipe.
• Elegant Dinner: Serve it as a light starter for a dinner party. It pairs wonderfully with grilled fish or a light pasta dish.
• Lunch Option: Enjoy it as a refreshing lunch during the week. The salad is filling enough to keep you satisfied until dinner.
• Seasonal Serving: This salad is a summer favorite, making it perfect for barbecues, garden parties, and family reunions.
• Garnish Wisely: Don’t forget to garnish with extra torn basil leaves or even a sprinkle of balsamic drizzle for that extra touch of elegance.

FAQ

Conclusion

The beauty of Pesto Chicken Caprese Salad lies in its fresh ingredients and vibrant flavors that celebrate summer. It’s a dish that can easily adapt to your personal tastes and makes any meal feel special. I invite you to give this delightful salad a try; it’s sure to become a staple in your kitchen. Each bite delivers a burst of flavor and reminds us of the simplicity and joy of cooking with fresh produce.

Pesto Chicken Caprese Salad

The ultimate summer dish loaded with flavor! Pesto Chicken Caprese Salad combines fresh basil, juicy tomatoes, and tender chicken, all drizzled with balsamic reduction. An easy weeknight dinner that will impress your guests and satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 7 minutes mins

Total Time 19 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Equipment

• Food Processor
• Large Skillet
• Large Mixing Bowl

Ingredients

  

• 1 cup basil leaves
• ¼ cup pine nuts
• ¼ cup 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 black pepper or to taste
• ⅓ to ½ cup HemisFares Extra Virgin Olive Oil
• 2 tablespoons extra virgin olive oil
• 1 ¼ pounds chicken breast diced into bite-sized pieces
• ½ teaspoon kosher salt or to taste
• ½ teaspoon black pepper or to taste
• ⅓ cup pesto
• 1 ½ cups cherry or grape tomatoes halved if desired
• one 8-ounce container mozzarella ‘pearls’ or small mozzarella balls, drained
• 10 leaves basil torn in half
• 1 to 2 tablespoons balsamic reduction or balsamic glaze for drizzling, or to taste

Instructions

 

• To the canister of a food processor fitted with the S-blade, add the basil, pine nuts, parmesan cheese, garlic, lemon juice, kosher salt, and black pepper. Blend on high speed momentarily to break ingredients down.
• With the motor running, drizzle in the HemisFares Extra Virgin Olive Oil until the pesto is smooth and emulsified; set aside.
• To a large skillet, add the extra virgin 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).
• 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

• Storage: 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.

Keyword Caprese Salad, Chicken Salad, Healthy Summer Recipes, Pesto Salad

Previous PostPomegranate Molasses Coffee Cake

Next Post Cream Puff Cake

Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!