Caprese Chicken Salad

Serves 4 · 20 min prep · 18 min cook

Ingredients

• 1.25 lb boneless skinless chicken breasts
• 3 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp garlic powder
• 3 medium ripe tomatoes
• 8 oz fresh mozzarella balls (ciliegine)
• 1 packed cup fresh basil leaves
• 4 cups baby arugula
• 3 tbsp balsamic glaze
• 1 tbsp red wine vinegar
• 1 tsp lemon zest

Instructions

1. 1Pat the chicken dry and rub both sides with a drizzle of olive oil, then season evenly with salt, pepper, and garlic powder. Let it sit at room temperature for 10 minutes while you heat the pan.
2. 2Heat a large skillet over medium-high heat until a drop of water sizzles. Add a thin film of olive oil and lay the chicken in a single layer. Cook without moving for 5 to 6 minutes until the underside is deep golden.
3. 3Flip the chicken and reduce heat to medium. Continue cooking 5 to 7 minutes more until the thickest part reaches 165°F and juices run clear. Transfer to a cutting board and rest 8 minutes.
4. 4While the chicken rests, core the tomatoes and cut them into bite-size wedges. Halve the mozzarella balls if large and tear the basil leaves into rough pieces, reserving a few whole leaves for garnish.
5. 5Slice the rested chicken across the grain into thin strips, then cut the strips into bite-size pieces so every forkful gets protein.
6. 6In a large mixing bowl, whisk the remaining olive oil with red wine vinegar, lemon zest, salt, and a few grinds of pepper until lightly emulsified.
7. 7Add arugula, tomato wedges, mozzarella, torn basil, and chicken to the bowl. Toss gently with tongs so the greens gloss without wilting or crushing the cheese.
8. 8Divide among four shallow bowls or meal-prep containers. Drizzle each portion with balsamic glaze in thin ribbons and top with reserved whole basil leaves. Serve cool or at cool room temperature.