Perfectly pan-fried chicken mini fillets are slathered with melted mozzarella and sit atop a fluffy couscous base. Balsamic-marinated tomato brings together the classic caprese flavour profile beautifully. Garnished with a basil pesto drizzle. There you have it, Chef!
Italian Chicken & Mozzarella Salad
Italian Chicken & Mozzarella Salad
with basil pesto & couscous wheat
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Balsamic Vinegar
- Chicken
- Couscous
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Grated Mozzarella Cheese
- Pesto Princess Basil Pesto
- Salad Leaves
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Seasoning (salt & pepper)
Couscous
Boil the kettle. Place the Couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 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 dry with paper towel. Slice the chicken into strips, about 1cm thick. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the strips until golden and cooked through, 1-2 minutes per side. During the final minute, top the chicken 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 warm water. Mix well to combine.
BRING IT TOGETHER
In a salad bowl, combine the Couscous, the salad leaves, the tomato and the marinade, and seasoning.
TANGY FEAST!
Plate up a generous mound of the fluffy Couscous salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Divine!
Couscous
Boil the kettle. Place the Couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 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 dry with paper towel. Slice the chicken into strips, about 1cm thick. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the strips until golden and cooked through, 1-2 minutes per side. During the final minute, top the chicken 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 warm water. Mix well to combine.
BRING IT TOGETHER
In a salad bowl, combine the Couscous, the salad leaves, the tomato and the marinade, and seasoning.
TANGY FEAST!
Plate up a generous mound of the fluffy Couscous salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Divine!
Couscous
Boil the kettle. Place the Couscous in a bowl with 200ml [400ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 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 dry with paper towel. Slice the chicken into strips, about 1cm thick. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the strips until golden and cooked through, 1-2 minutes per side. During the final minute, top the chicken 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 warm water. Mix well to combine.
BRING IT TOGETHER
In a salad bowl, combine the Couscous, the salad leaves, the tomato and the marinade, and seasoning.
TANGY FEAST!
Plate up a generous mound of the fluffy Couscous salad. Top with the succulent cheese-covered chicken and drizzle over the loosened basil pesto. Divine!
Couscous
Boil the kettle. Place the Couscous in a bowl with 200ml [400ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 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 dry with paper towel. Slice the chicken into strips, about 1cm thick. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the strips until golden and cooked through, 1-2 minutes per side. During the final minute, top the chicken 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 warm water. Mix well to combine.
BRING IT TOGETHER
In a salad bowl, combine the Couscous, the salad leaves, the tomato and the marinade, and seasoning.
TANGY FEAST!
Plate up a generous mound of the fluffy Couscous 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 & couscous wheat is between 15 and 30 minutes.
What is the total time required to make Italian Chicken & Mozzarella Salad with basil pesto & couscous wheat?
The total time required to make Italian Chicken & Mozzarella Salad with basil pesto & couscous 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, Chicken, Couscous, Free-range Chicken Breast/s, Free-range Chicken Breasts, Grated Mozzarella Cheese, Pesto Princess Basil Pesto, Salad Leaves, Tomato, Tomatoes
What is the nutritional information of Italian Chicken & Mozzarella Salad?
Calories: 736, Carbs: 4 grams, Fat: grams, Protein: 56.8 grams, Sugar: 10.5 grams, Salt: 394 grams
How do I prepare Italian Chicken & Mozzarella Salad?
COUSCOUS: Boil the kettle. Place the couscous in a bowl with 100ml [200ml]|#7DA0D7 of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 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 dry with paper towel. Slice the chicken into strips, about 1cm thick. Place a pan, with a lid, over medium-high heat with a drizzle of oil. Fry the strips until golden and cooked through, 1-2 minutes per side. During the final minute, top the chicken 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 warm water. Mix well to combine. BRING IT TOGETHER: In a salad bowl, combine the couscous, the salad leaves, the tomato and the marinade, and seasoning. TANGY FEAST!: Plate up a generous mound of the fluffy couscous 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, Chicken, Couscous, Free-range Chicken Breast/s, Free-range Chicken Breasts, Grated Mozzarella Cheese, Pesto Princess Basil Pesto, Salad Leaves, Tomato, Tomatoes
How many calories does Italian Chicken & Mozzarella Salad have?
736 calories
How much fat content does Italian Chicken & Mozzarella Salad have?
grams
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