Caprese Chicken Salad

Name: Caprese Chicken Salad
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Balsamic Vinegar; Chicken; Free-range Chicken Breast; Free-range Chicken Breasts; Grated Mozzarella; Green Leaves; Lemon; Lemons; Pesto Princess Basil Pesto; Plum Tomato; Plum Tomatoes; Pumpkin Seeds; White Quinoa

Perfectly pan-fried chicken breast slices slathered with melted mozzarella atop a basil pesto-laced fluffy quinoa base. Balsamic marinated tomato slices bring together the classic caprese favour profile beautifully.

Caprese Chicken Salad

with basil pesto, quinoa & lemon

4.7

63 reviews

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

POPPIN SEEDS
Place a pot (big enough for the quinoa) over a medium heat. When hot, toast the Pumpkin Seeds for 2-3 minutes until they start to pop and turn golden. Remove from the pot on completion.
FLUFFY QUINOA
Rinse the quinoa well. In the same pot, submerge the quinoa in 200ml of water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for 5 minutes. Stir through a squeeze of Lemon juice (to taste) and season.
MARNATION
In a bowl, place the Balsamic Vinegar, a drizzle of oil, some Lemon zest and seasoning. Mix until fully combined. Add the sliced tomato rounds and toss until coated. Set aside to marinate for serving.
CHEESY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. During the last 1-2 minutes top the breast with grated cheese and cover, letting the cheese melt. Remove from the pan on completion and set aside to rest for 5 minutes before slicing and seasoning.
BRING IT TOGETHER
Just before serving, remove the tomato slices from the marinade, reserving the marinade in the bowl. Toss the rinsed Green Leaves through the marinade until coated. In a separate bowl, mix the pesto with olive oil in 5ml increments until drizzling consistency.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy quinoa and lay over the dressed rocket, and the balsamic tomato rounds. Top with the succulent cheese-covered Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast slices and drizzle over the basil pesto. Scatter with toasted Pumpkin Seeds and side with a Lemon wedge. Divine!

Pumpkin Seeds - 10g
White Quinoa - 100ml
Lemon - 1
Balsamic Vinegar - 15ml
Plum Tomato - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
Grated Mozzarella - 50g
Green Leaves - 20g
Pesto Princess Basil Pesto - 15ml

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Serves 2

POPPIN SEEDS
Place a pot (big enough for the quinoa) over a medium heat. When hot, toast the Pumpkin Seeds for 2-3 minutes until they start to pop and turn golden. Remove from the pot on completion.
FLUFFY QUINOA
Rinse the quinoa well. In the same pot, submerge the quinoa in 400ml of water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for 5 minutes. Stir through a squeeze of Lemon juice (to taste) and season.
MARNATION
In a bowl, place the Balsamic Vinegar, a drizzle of oil, some Lemon zest and seasoning. Mix until fully combined. Add the sliced tomato rounds and toss until coated. Set aside to marinate for serving.
CHEESY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. During the last 1-2 minutes top each breast with grated cheese and cover, letting the cheese melt. Remove from the pan on completion and set aside to rest for 5 minutes before slicing and seasoning.
BRING IT TOGETHER
Just before serving, remove the tomato slices from the marinade, reserving the marinade in the bowl. Toss the rinsed Green Leaves through the marinade until coated. In a separate bowl, mix the pesto with olive oil in 5ml increments until drizzling consistency.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy quinoa and lay over the dressed rocket, and the balsamic tomato rounds. Top with the succulent cheese-covered Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast slices and drizzle over the basil pesto. Scatter with toasted Pumpkin Seeds and side with a Lemon wedge. Divine!

Pumpkin Seeds - 20g
White Quinoa - 200ml
Lemon - 1
Balsamic Vinegar - 30ml
Plum Tomato - 1
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
Grated Mozzarella - 100g
Green Leaves - 40g
Pesto Princess Basil Pesto - 30ml

Download the Recipe

Serves 3

POPPIN SEEDS
Place a pot (big enough for the quinoa) over a medium heat. When hot, toast the Pumpkin Seeds for 2-3 minutes until they start to pop and turn golden. Remove from the pot on completion.
FLUFFY QUINOA
Rinse the quinoa well. In the same pot, submerge the quinoa in 600ml of water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for 5 minutes. Stir through a squeeze of Lemon juice (to taste) and season.
MARNATION
In a bowl, place the Balsamic Vinegar, a drizzle of oil, some Lemon zest and seasoning. Mix until fully combined. Add the sliced tomato rounds and toss until coated. Set aside to marinate for serving.
CHEESY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. During the last 1-2 minutes top each breast with grated cheese and cover, letting the cheese melt. Remove from the pan on completion and set aside to rest for 5 minutes before slicing and seasoning.
BRING IT TOGETHER
Just before serving, remove the tomato slices from the marinade, reserving the marinade in the bowl. Toss the rinsed Green Leaves through the marinade until coated. In a separate bowl, mix the pesto with olive oil in 5ml increments until drizzling consistency.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy quinoa and lay over the dressed rocket, and the balsamic tomato rounds. Top with the succulent cheese-covered Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast slices and drizzle over the basil pesto. Scatter with toasted Pumpkin Seeds and side with a Lemon wedge. Divine!

Pumpkin Seeds - 30g
White Quinoa - 300ml
Lemons - 2
Balsamic Vinegar - 45ml
Plum Tomatoes - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
Grated Mozzarella - 150g
Green Leaves - 60g
Pesto Princess Basil Pesto - 45ml

Download the Recipe

Serves 4

POPPIN SEEDS
Place a pot (big enough for the quinoa) over a medium heat. When hot, toast the Pumpkin Seeds for 2-3 minutes until they start to pop and turn golden. Remove from the pot on completion.
FLUFFY QUINOA
Rinse the quinoa well. In the same pot, submerge the quinoa in 800ml of water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for 5 minutes. Stir through a squeeze of Lemon juice (to taste) and season.
MARNATION
In a bowl, place the Balsamic Vinegar, a drizzle of oil, some Lemon zest and seasoning. Mix until fully combined. Add the sliced tomato rounds and toss until coated. Set aside to marinate for serving.
CHEESY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. During the last 1-2 minutes top each breast with grated cheese and cover, letting the cheese melt. Remove from the pan on completion and set aside to rest for 5 minutes before slicing and seasoning.
BRING IT TOGETHER
Just before serving, remove the tomato slices from the marinade, reserving the marinade in the bowl. Toss the rinsed Green Leaves through the marinade until coated. In a separate bowl, mix the pesto with olive oil in 5ml increments until drizzling consistency.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy quinoa and lay over the dressed rocket, and the balsamic tomato rounds. Top with the succulent cheese-covered Chicken/" title="View all our recipes with Chicken at eCook">Chicken breast slices and drizzle over the basil pesto. Scatter with toasted Pumpkin Seeds and side with a Lemon wedge. Divine!

Pumpkin Seeds - 40g
White Quinoa - 400ml
Lemons - 2
Balsamic Vinegar - 60ml
Plum Tomatoes - 2
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
Grated Mozzarella - 200g
Green Leaves - 80g
Pesto Princess Basil Pesto - 60ml

Download the Recipe

Frequently Asked Questions

What is the preparation time for Caprese Chicken Salad?

The preparation time for Caprese Chicken Salad with basil pesto, quinoa & lemon is between 15 and 30 minutes.

What is the total time required to make Caprese Chicken Salad with basil pesto, quinoa & lemon?

The total time required to make Caprese Chicken Salad with basil pesto, quinoa & lemon is between 30 and 45 minutes.

How many servings does Caprese Chicken Salad provide?

4 servings

What are the main ingredients in Caprese Chicken Salad?

Balsamic Vinegar, Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Grated Mozzarella, Green Leaves, Lemon, Lemons, Pesto Princess Basil Pesto, Plum Tomato, Plum Tomatoes, Pumpkin Seeds, White Quinoa

What is the nutritional information of Caprese Chicken Salad?

Calories: 778, Carbs: 64 grams, Fat: grams, Protein: 60.5 grams, Sugar: 9.3 grams, Salt: 398 grams

How do I prepare Caprese Chicken Salad?

POPPIN SEEDS: Place a pot (big enough for the quinoa) over a medium heat. When hot, toast the pumpkin seeds for 2-3 minutes until they start to pop and turn golden. Remove from the pot on completion. FLUFFY QUINOA: Rinse the quinoa well. In the same pot, submerge the quinoa in 400ml of water and place over a medium-high heat. Pop on a lid and bring to a simmer. Cook for 12-15 minutes until the quinoa is tender and its tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for 5 minutes. Stir through a squeeze of lemon juice (to taste) and season. CHEESY CHICKEN: Place a pan (that has a lid) over a medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side for 5-6 minutes until golden. Flip, pop on the lid and fry for a further 5-6 minutes until cooked through. During the last 1-2 minutes top each breast with grated cheese and cover, letting the cheese melt. Remove from the pan on completion and set aside to rest for 5 minutes before slicing and seasoning. BRING IT TOGETHER: Just before serving, remove the tomato slices from the marinade, reserving the marinade in the bowl. Toss the rinsed green leaves through the marinade until coated. In a separate bowl, mix the pesto with olive oil in 5ml increments until drizzling consistency. TANGY FEAST!: Plate up a generous mound of the zesty & fluffy quinoa and lay over the dressed rocket, and the balsamic tomato rounds. Top with the succulent cheese-covered chicken breast slices and drizzle over the basil pesto. Scatter with toasted pumpkin seeds and side with a lemon wedge. Divine! MARNATION: In a bowl, place the balsamic vinegar, a drizzle of oil, some lemon zest and seasoning. Mix until fully combined. Add the sliced tomato rounds and toss until coated. Set aside to marinate for serving.