Chicken and Caprese Salad | Dairy Farmers of Manitoba

Grilled Chicken Caprese Salad

PREP TIME

15 min.

COOK TIME

6-8 min.

Serving Size

4 servings

Moist grilled chicken and a bed of greens added to the classic Caprese salad of garden ripe tomatoes with sweet, fresh bocconcini, and spicy basil, captures summer on a plate. It doesn’t even matter what time of year it is, you’ll love it!

Ingredients

  • 1 lb (500 g) boneless skinless chicken breast cutlets
  • 1/4 cup (60 mL) balsamic vinegar or red wine vinegar
  • 3 Tbsp (45 mL) olive oil
  • 1 clove of garlic, minced
  • 1/4 tsp (1mL) each, salt and pepper
  • 6 cups (1.5 L) of baby greens
  • 8 (1-1/2 inch/3.5 cm) balls of Canadian Bocconcini cheese, sliced or (4 oz./125g Canadian Mozzarella cheese)
  • 4 medium tomatoes, thinly sliced
  • 1/4 cup (60 mL) thinly sliced fresh basil

Directions

1. Preheat barbecue grill to medium-high.

2. In a measuring cup or bowl, whisk together vinegar, oil, garlic, salt and pepper.

3. Place chicken in a shallow dish; pour 2 tbsp (30 mL) of the dressing and stir to coat evenly. Place chicken on the grill, cover and grill for about 4 minutes or until white around the edges and bottoms are browned; flip over, cover and grill for 2-4 minutes, or until no longer pink inside. Transfer to a cutting board; let rest for 5 minutes.

4. Meanwhile, in a large bowl, toss greens with half of the remaining dressing; arrange on serving plates. Arrange cheese and tomato slices alternating in a half-circle on top of the greens. Cut chicken into slices and arrange it in the center of the circle. Drizzle evenly with the remaining dressing and sprinkle with basil.

 

Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.

Tips

  • If chicken breast cutlets aren’t available, buy 2 large boneless skinless breasts cut horizontally into about 1/2″ (1 cm) thick slices. Pound any thicker places with a meat mallet to even thickness.
  • For the adventurous: use arugula mixed in with greens and top with crisped strips of prosciutto and grilled flatbread croutons.