Pesto Chicken Caprese Salad: 20-Minute Mediterranean Delight
Juicy chicken coated in homemade basil pesto tossed with fresh mozzarella pearls and cherry tomatoes, ready in just 20 minutes for a flavorful meal.
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Cooking tools:
- Food processor
- Skillet
- Instant-read thermometer
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
Ingredients
- 1 cup tightly packed fresh basil leaves (about 4 ounces)
- ¼ cup pine nuts
- ¼ cup freshly grated parmesan cheese
- 1 to 3 cloves garlic, according to taste
- 1 teaspoon lemon juice
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ⅓ to ½ cup extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 1¼ pounds boneless skinless chicken breast, diced into bite-sized pieces
- ½ teaspoon kosher salt
- ⅓ cup prepared pesto
- 1½ cups cherry or grape tomatoes, halved if desired
- 225g fresh mozzarella 'pearls' or small mozzarella balls, drained
- 10 fresh basil leaves, torn in half
- 1 to 2 tablespoons balsamic reduction or balsamic glaze for drizzling
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