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High-Protein Caprese Chicken Salad

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Total Time 20 minutes
Servings: 1
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 150 g boneless skinless chicken breast
  • 80 g fresh mozzarella sliced
  • 2 medium ripe tomatoes sliced, or 1 cup cherry tomatoes halved
  • Small handful of fresh basil leaves
  • 1 tsp olive oil for cooking
  • 1/2 tsp dried Italian seasoning
  • Salt and pepper to taste
  • 1 tsp extra virgin olive oil to drizzle over the salad
  • 1 tbsp balsamic glaze store-bought or reduced balsamic vinegar
  • Optional: a pinch of flaky sea salt and cracked black pepper to finish

Method
 

  1. Season the chicken breast on both sides with Italian seasoning, salt, and pepper.
  2. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden brown and cooked through to 165°F (74°C).
  3. Rest the chicken for 3 minutes, then slice thinly on the diagonal.
  4. Arrange the tomato slices across a wide plate in a loose overlapping pattern.
  5. Alternate slices of fresh mozzarella between the tomato slices.
  6. Lay the warm sliced chicken over and between the tomato and mozzarella.
  7. Scatter fresh basil leaves generously over everything.
  8. Drizzle the extra virgin olive oil over the plate.
  9. Drizzle the balsamic glaze in a zigzag pattern over the entire plate.
  10. Finish with a pinch of flaky sea salt and cracked black pepper if using. Serve immediately.

Notes

Fresh mozzarella is the ingredient that makes this dish work — avoid the pre-shredded or processed versions which have a completely different texture and flavour. A ball of fresh mozzarella typically costs around two dollars and is worth every cent for a dish where it is the centrepiece. Balsamic glaze sold in a small bottle at most grocery stores lasts for months and costs around two to three dollars — it is one of the highest visual and flavour impact condiments per dollar in Italian-style cooking.