Perfectly pan-fried chicken strips are slathered with melted mozzarella and sit atop a fluffy bulgur wheat base. The balsamic-marinated tomato and basil pesto drizzle brings the classic caprese flavour profile together beautifully. Bellissima!
Italian Chicken & Mozzarella Salad
Italian Chicken & Mozzarella Salad
with basil pesto & bulgur wheat
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Balsamic Vinegar
- Bulgur Wheat
- Chicken
- Free-range Chicken Mini Fillets
- Grated Mozzarella Cheese
- Green Leaves
- Pesto Princess Basil Pesto
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 100ml [200ml]|#7DA0D7of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MARINATO THE Tomato
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the Tomato and toss until coated. Set aside to marinate for serving.
CHEESY Chicken
Pat the Chicken mini fillets dry with paper towel. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. During the final minute, top the chicken mini fillets with the cheese, and cover with the lid. Remove from the heat and set aside to rest for 3 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 5ml olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the bulgur, the green leaves, the Tomato and the marinade, and seasoning.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered Chicken and drizzle over the loosened basil pesto. Divine!
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 100ml [200ml]|#7DA0D7of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MARINATO THE Tomato
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the Tomato and toss until coated. Set aside to marinate for serving.
CHEESY Chicken
Pat the Chicken mini fillets dry with paper towel. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. During the final minute, top the chicken mini fillets with the cheese, and cover with the lid. Remove from the heat and set aside to rest for 3 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 5ml olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the bulgur, the green leaves, the Tomato and the marinade, and seasoning.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered Chicken and drizzle over the loosened basil pesto. Divine!
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 300ml [400ml]|#7DA0D7of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MARINATO THE Tomato
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the Tomato and toss until coated. Set aside to marinate for serving.
CHEESY Chicken
Pat the Chicken mini fillets dry with paper towel. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. During the final minute, top the chicken mini fillets with the cheese, and cover with the lid. Remove from the heat and set aside to rest for 3 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 5ml olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the bulgur, the green leaves, the Tomatoes and the marinade, and seasoning.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered Chicken and drizzle over the loosened basil pesto. Divine!
BULGUR WHEAT
Boil the kettle. Place the bulgur wheat in a bowl with 300ml [400ml]|#7DA0D7of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork.
MARINATO THE Tomato
In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the Tomato and toss until coated. Set aside to marinate for serving.
CHEESY Chicken
Pat the Chicken mini fillets dry with paper towel. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. During the final minute, top the chicken mini fillets with the cheese, and cover with the lid. Remove from the heat and set aside to rest for 3 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 5ml olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the bulgur, the green leaves, the Tomatoes and the marinade, and seasoning.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered Chicken and drizzle over the loosened basil pesto. Divine!
Frequently Asked Questions
What is the preparation time for Italian Chicken & Mozzarella Salad?
The preparation time for Italian Chicken & Mozzarella Salad with basil pesto & bulgur wheat is between 15 and 30 minutes.
What is the total time required to make Italian Chicken & Mozzarella Salad with basil pesto & bulgur wheat?
The total time required to make Italian Chicken & Mozzarella Salad with basil pesto & bulgur wheat is between 30 and 45 minutes.
How many servings does Italian Chicken & Mozzarella Salad provide?
4 servings
What are the main ingredients in Italian Chicken & Mozzarella Salad?
Balsamic Vinegar, Bulgur Wheat, Chicken, Free-range Chicken Mini Fillets, Grated Mozzarella Cheese, Green Leaves, Pesto Princess Basil Pesto, Tomato, Tomatoes
What is the nutritional information of Italian Chicken & Mozzarella Salad?
Calories: 752, Carbs: 78 grams, Fat: grams, Protein: 55.2 grams, Sugar: 6.8 grams, Salt: 406 grams
How do I prepare Italian Chicken & Mozzarella Salad?
MARINATO THE TOMATO: In a bowl, combine the vinegar, a drizzle of olive oil, a sweetener (to taste), and seasoning. Add the tomato and toss until coated. Set aside to marinate for serving. CHEESY CHICKEN: Pat the chicken mini fillets dry with paper towel. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the chicken mini fillets until golden and cooked through, 1-2 minutes per side. During the final minute, top the chicken mini fillets with the cheese, and cover with the lid. Remove from the heat and set aside to rest for 3 minutes. BULGUR WHEAT: Boil the kettle. Place the bulgur wheat in a bowl with 100ml [200ml]|#7DA0D7of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and set aside until rehydrated, 15-20 minutes. Fluff with a fork. LOOSEN THE PESTO: In a small bowl, combine the pesto with 5ml olive oil and 5ml of hot water. BRING IT TOGETHER: In a salad bowl, combine the bulgur, the green leaves, the tomato and the marinade, and seasoning. TANGY FEAST!: Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Divine!
What should be prepared from my kitchen to make Italian Chicken & Mozzarella Salad?
Balsamic Vinegar, Bulgur Wheat, Chicken, Free-range Chicken Mini Fillets, Grated Mozzarella Cheese, Green Leaves, Pesto Princess Basil Pesto, Tomato, Tomatoes
How many calories does Italian Chicken & Mozzarella Salad have?
752 calories
How much fat content does Italian Chicken & Mozzarella Salad have?
grams
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