During the long work week, I’m always on the lookout for quick-fix meals. And during summer, it’s a plus if I don’t have to crank up the oven. That’s why I love this Balsamic Chicken Caprese Salad recipe. It’s packed with farmstand freshness. Best of all, with a whopping 37 grams of protein, it makes a satisfying supper for hot summer nights.
Caprese salad is an Italian appetizer consisting of sliced tomatoes, fresh mozzarella and basil drizzled with olive oil and sometimes balsamic glaze. It’s one of my favorite warm weather treats. For our recipe, we opt for mozzarella balls and cherry tomatoes. They make an adorable presentation served over peppery arugula. Then add sliced rotisserie chicken, basil and drizzle with a quick balsamic vinaigrette. Toasted pine nuts deliver just the right amount of crunch. Once you dig in, we know you’ll be hooked. Give this toss a try, then let us know if you have a favorite dinner salad.
Yields
Total Time
Prep Time
Ingredients
- ¼ cup pine nuts
- 2 Tbs. balsamic vinegar
- 1 clove garlic, minced
- 5 Tbs. olive oil
- 8 cups baby arugula, 4-0z.
- 1 (8 oz.) cont. cherry-size fresh mozzarella balls (ciliegine), halved
- 2 cups grape cherry tomatoes, halved
- 1½ cups fresh basil leaves
- 3 cups sliced cooked chicken (14 oz.)
Instructions
PrintIn dry nonstick skillet over medium heat, toast pine nuts, stirring occasionally, until golden, 3 min. Reserve.
In small bowl, combine vinegar, garlic, 1/4 tsp. salt and 1/8 tsp. pepper; slowly whisk in olive oil until combined.
On platter, toss arugula, mozzarella balls, tomatoes and basil. Top with cooked chicken and pine nuts. Drizzle with dressing.
Nutrition
- Calories: 562
- Total Fat: 43 gram
- Saturated Fat: 12 gram
- Protein: 37 gram
- Carbohydrates: 7 gram
- Fiber: 2 gram
- Cholesterol: 121 mg
- Sugar: 4 gram
- Sodium: 268 mg
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