What are the main ingredients in Caprese-style Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

What is the nutritional information of Caprese-style Chicken Salad?

Calories: 636, Carbs: 71 grams, Fat: grams, Protein: 53.8 grams, Sugar: 5.8 grams, Salt: 364 grams

How do I prepare Caprese-style Chicken Salad?

CHEESY CHICKEN: Pat the chicken breast dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken on one side for 3-4 minutes until golden. Flip, pop on the lid and fry for a further 3-4 minutes until cooked through. During the final 1-2 minutes, top with the grated cheese, and cover with the lid. Remove from the pan and set aside to rest for 3 minutes. FLUFFY BULGUR: Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside. MARINATO THE TOMATO: In a bowl, combine the balsamic vinegar, a drizzle of oil, some lemon zest, a sweetener of choice (to taste) and seasoning. Add the diced tomato and toss until coated. Set aside to marinate for serving. 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 cooked bulgur, the rinsed green leaves, the marinated tomatoes & the marinade, the juice of 2 lemon wedges, and seasoning. TANGY FEAST!: Plate up a generous mound of the zesty & fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Side with a lemon wedge. Divine!

What should be prepared from my kitchen to make Caprese-style Chicken Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey

Caprese-style Chicken Salad

Name: Caprese-style Chicken Salad
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey

Perfectly pan-fried chicken breast is slathered with melted mozzarella and sits atop a zesty & fluffy bulgur base. Balsamic marinated tomato brings together the classic caprese flavour profile beautifully. Garnished with a basil pesto drizzle and there you have it – the Italian flag on a plate!

Caprese-style Chicken Salad

with basil pesto, bulgur wheat & lemon

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

Ingredients:

Balsamic Vinegar
Bulgur Wheat
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Grated Mozzarella
Green Leaves
Lemon
Lemons
Pesto Princess Basil Pesto
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Sugar/Sweetener/Honey

Serves 1

FLUFFY BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 100ml of boiling water. Add a drizzle of oil and seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
MARINATO THE TOMATO
In a bowl, combine the balsamic vinegar, a drizzle of oil, some lemon zest, a sweetener of choice (to taste) and seasoning. Add the diced tomato and toss until coated. Set aside to marinate for serving.
CHEESY CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken on one side for 3-4 minutes until golden. Flip, pop on the lid and fry for a further 3-4 minutes until cooked through. During the final 1-2 minutes, top with the grated cheese, and cover with the lid. Remove from the pan 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 cooked bulgur, the rinsed green leaves, the marinated tomatoes & the marinade, the juice of 1 lemon wedge, and seasoning.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Side with a lemon wedge. Divine!

Bulgur Wheat - 100ml
Balsamic Vinegar - 10ml
Lemon - 1
Tomato - 1
Free-range Chicken Breast - 1
Grated Mozzarella - 30g
Pesto Princess Basil Pesto - 10ml
Green Leaves - 20g

Download the Recipe

Serves 2

FLUFFY BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water. Add a drizzle of oil and seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
MARINATO THE TOMATO
In a bowl, combine the balsamic vinegar, a drizzle of oil, some lemon zest, a sweetener of choice (to taste) and seasoning. Add the diced tomato and toss until coated. Set aside to marinate for serving.
CHEESY CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken on one side for 3-4 minutes until golden. Flip, pop on the lid and fry for a further 3-4 minutes until cooked through. During the final 1-2 minutes, top with the grated cheese, and cover with the lid. Remove from the pan 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 cooked bulgur, the rinsed green leaves, the marinated tomatoes & the marinade, the juice of 2 lemon wedges, and seasoning.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Side with a lemon wedge. Divine!

Bulgur Wheat - 200ml
Balsamic Vinegar - 20ml
Lemon - 1
Tomato - 1
Free-range Chicken Breasts - 2
Grated Mozzarella - 60g
Pesto Princess Basil Pesto - 20ml
Green Leaves - 40g

Download the Recipe

Serves 3

FLUFFY BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
MARINATO THE TOMATO
In a bowl, combine the balsamic vinegar, a drizzle of oil, some lemon zest, a sweetener of choice (to taste) and seasoning. Add the diced tomato and toss until coated. Set aside to marinate for serving.
CHEESY CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken on one side for 3-4 minutes until golden. Flip, pop on the lid and fry for a further 3-4 minutes until cooked through. During the final 1-2 minutes, top with the grated cheese, and cover with the lid. Remove from the pan and set aside to rest for 3 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 10ml olive oil and 10ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the rinsed green leaves, the marinated tomatoes & the marinade, the juice of 3 lemon wedges, and seasoning.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Side with a lemon wedge. Divine!

Bulgur Wheat - 300ml
Balsamic Vinegar - 30ml
Lemons - 2
Tomatoes - 2
Free-range Chicken Breasts - 3
Grated Mozzarella - 90ml
Pesto Princess Basil Pesto - 30ml
Green Leaves - 60g

Download the Recipe

Serves 4

FLUFFY BULGUR
Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water. Add a drizzle of oil and seasoning, and gently stir through with a fork. Cover with a plate and set aside to steam for 15-20 minutes until cooked and tender. Fluff up with a fork on completion, replace the plate, and set aside.
MARINATO THE TOMATO
In a bowl, combine the balsamic vinegar, a drizzle of oil, some lemon zest, a sweetener of choice (to taste) and seasoning. Add the diced tomato and toss until coated. Set aside to marinate for serving.
CHEESY CHICKEN
Pat the chicken breast dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point (be careful not to cut all the way through to the other side.) Open out the breast so that it resembles a butterfly. Place a pan (that has a lid) over medium heat with a drizzle of oil. When hot, fry the butterflied chicken on one side for 3-4 minutes until golden. Flip, pop on the lid and fry for a further 3-4 minutes until cooked through. During the final 1-2 minutes, top with the grated cheese, and cover with the lid. Remove from the pan and set aside to rest for 3 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 10ml olive oil and 10ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the rinsed green leaves, the marinated tomatoes & the marinade, the juice of 4 lemon wedges, and seasoning.
TANGY FEAST!
Plate up a generous mound of the zesty & fluffy bulgur salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Side with a lemon wedge. Divine!