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!
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.