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Chicken Caprese Salad

We knew chicken was what Caprese was missing.

Total Time:


  • 2 garlic cloves
  • 2 c. basil leaves
  • 2 tbsp. white wine vinegar
  • 1/3 c. plus 4 tablespoons extra-virgin olive oil
  • kosher salt
  • Freshly ground black pepper
  • 2 8 oz. chicken breasts
  • 3 c. shredded romaine
  • 8 oz. fresh small mozzarella balls, drained
  • 12 oz. cherry tomatoes, halved
  • Fresh basil leaves, for garnish
  • Freshly grated Parmesan, for garnish


  1. Place garlic, basil, and vinegar in a blender. With the motor running, slowing drizzle 1/3 cup plus 2 tablespoons oil into blender until fully incorporated. Season with salt and pepper and set aside.
  2. Brush 1 tablespoon oil over each chicken breast and season with salt and pepper. Place a grill pan over medium-high heat and brush with remaining tablespoon oil. Sear each breast 2 minutes on each side. Lower heat to medium, cover, and continue to cook until chicken has cooked through, 8 to 10 minutes.
  3. Transfer chicken to a cutting board and let rest, 5 minutes. Slice chicken on a bias into thin, long strips.
  4. Pour romaine into a bowl and top with mozzarella balls, halved cherry tomatoes, and chicken strips. Drizzle with vinaigrette and finish with fresh basil leaves and grated Parmesan.