Caprese-style Chicken Salad

Name: Caprese-style Chicken Salad
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Balsamic Vinegar; Bulgur Wheat; Chicken; Free-range Chicken Breast; Free-range Chicken Breasts; Grated Mozzarella Cheese; Green Leaves; Lemon Juice; Pesto Princess Basil Pesto; Princess Pesto Basil Pesto; Tomato; Tomatoes

Perfectly pan-fried chicken breasts 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!

Caprese-style Chicken Salad

with basil pesto, bulgur wheat & lemon juice

4.9

25 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
Sugar/Sweetener/Honey

Serves 1

Bulgur Wheat
Boil the kettle. Place the rinsed Bulgur Wheat in a pot with 200ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
MARINATO THE Tomato
In a bowl, combine the vinegar, a drizzle of olive oil, the Lemon Juice (to taste), a sweetener, and seasoning. Add the diced Tomato and toss until coated. Set aside to marinate.
CHEESY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 5ml of olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the shredded Green Leaves, the marinated Tomatoes & the marinade. Season.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered Chicken/" title="View all our recipes with Chicken at eCook">Chicken and drizzle over the loosened basil pesto. Divine!

Bulgur Wheat - 100ml
Balsamic Vinegar - 10ml
Lemon Juice - 15ml
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 Cheese - 30g
Princess Pesto Basil Pesto - 10ml
Green Leaves - 20g

Download the Recipe

Serves 2

Bulgur Wheat
Boil the kettle. Place the rinsed Bulgur Wheat in a pot with 400ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.
MARINATO THE Tomato
In a bowl, combine the vinegar, a drizzle of olive oil, the Lemon Juice (to taste), a sweetener, and seasoning. Add the diced Tomato and toss until coated. Set aside to marinate.
CHEESY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 5ml of olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the shredded Green Leaves, the marinated Tomatoes & the marinade. Season.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered Chicken/" title="View all our recipes with Chicken at eCook">Chicken and drizzle over the loosened basil pesto. Divine!

Bulgur Wheat - 200ml
Balsamic Vinegar - 20ml
Lemon Juice - 30ml
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 Cheese - 60g
Pesto Princess Basil Pesto - 20ml
Green Leaves - 40g

Download the Recipe

Serves 3

Bulgur Wheat
Boil the kettle. Place the rinsed Bulgur Wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
MARINATO THE Tomato
In a bowl, combine the vinegar, a drizzle of olive oil, the Lemon Juice (to taste), a sweetener, and seasoning. Add the diced Tomato and toss until coated. Set aside to marinate.
CHEESY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. You may need to do this step in batches. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 10ml of olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the shredded Green Leaves, the marinated Tomatoes & the marinade. Season.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered Chicken/" title="View all our recipes with Chicken at eCook">Chicken and drizzle over the loosened basil pesto. Divine!

Bulgur Wheat - 300ml
Balsamic Vinegar - 30ml
Lemon Juice - 45ml
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 Cheese - 90g
Pesto Princess Basil Pesto - 30ml
Green Leaves - 60g

Download the Recipe

Serves 4

Bulgur Wheat
Boil the kettle. Place the rinsed Bulgur Wheat in a pot with 800ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary, fluff with a fork, and set aside.
MARINATO THE Tomato
In a bowl, combine the vinegar, a drizzle of olive oil, the Lemon Juice (to taste), a sweetener, and seasoning. Add the diced Tomato and toss until coated. Set aside to marinate.
CHEESY Chicken/" title="View all our recipes with Chicken at eCook">Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. You may need to do this step in batches. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes.
LOOSEN THE PESTO
In a small bowl, combine the pesto with 10ml of olive oil and 5ml of hot water.
BRING IT TOGETHER
In a salad bowl, combine the cooked bulgur, the shredded Green Leaves, the marinated Tomatoes & the marinade. Season.
TANGY FEAST!
Plate up a generous mound of the fluffy bulgur salad. Top with the succulent cheese-covered Chicken/" title="View all our recipes with Chicken at eCook">Chicken and drizzle over the loosened basil pesto. Divine!

Bulgur Wheat - 400ml
Balsamic Vinegar - 40ml
Lemon Juice - 60ml
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 Cheese - 120g
Pesto Princess Basil Pesto - 40ml
Green Leaves - 80g

Download the Recipe

Frequently Asked Questions

What is the preparation time for Caprese-style Chicken Salad?

The preparation time for Caprese-style Chicken Salad with basil pesto, bulgur wheat & lemon juice is between 15 and 30 minutes.

What is the total time required to make Caprese-style Chicken Salad with basil pesto, bulgur wheat & lemon juice?

The total time required to make Caprese-style Chicken Salad with basil pesto, bulgur wheat & lemon juice is between 30 and 45 minutes.

How many servings does Caprese-style Chicken Salad provide?

4 servings

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

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

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

Calories: 615, Carbs: 65 grams, Fat: grams, Protein: 52.8 grams, Sugar: 5.2 grams, Salt: 1070 grams

How do I prepare Caprese-style Chicken Salad?

MARINATO THE TOMATO: In a bowl, combine the vinegar, a drizzle of olive oil, the lemon juice (to taste), a sweetener, and seasoning. Add the diced tomato and toss until coated. Set aside to marinate. 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! BRING IT TOGETHER: In a salad bowl, combine the cooked bulgur, the shredded green leaves, the marinated tomatoes & the marinade. Season. LOOSEN THE PESTO: In a small bowl, combine the pesto with 5ml of olive oil and 5ml of hot water. CHEESY CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with the lid, and fry until cooked through, 2-4 minutes. During the final minute, top the chicken with the grated cheese, and cover with the lid. Remove from the heat and set aside to rest for 5 minutes. BULGUR WHEAT: Boil the kettle. Place the rinsed bulgur wheat in a pot with 400ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary, fluff with a fork, and set aside.