Peach Caprese Chicken Salad

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 385 cal
• 32g protein
• 18g carbs
• 21g fat
• 4g fiber

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Ingredients

• 1 lb boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 medium ripe peaches
• 8 oz fresh mozzarella balls (ciliegine)
• 1 cup fresh basil leaves
• 4 cups baby arugula
• 3 tbsp balsamic glaze
• 1 tbsp lemon juice
• 1 tsp honey

Instructions

1. 1Pat the chicken dry and season both sides generously with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of olive oil until it shimmers.
2. 2Place the chicken in the hot skillet and cook without moving until the underside is deep golden, about 5 to 6 minutes. Flip and continue cooking until the thickest part reaches 165°F on an instant-read thermometer, another 5 to 7 minutes.
3. 3Transfer the cooked chicken to a cutting board and let it rest for 5 minutes so the juices redistribute. Slice crosswise into thin strips while still slightly warm.
4. 4While the chicken rests, halve the peaches, remove the pits, and cut into generous wedges. Tear the mozzarella balls in half if they are large so every bite gets creamy cheese.
5. 5In a large serving bowl, toss the arugula with the remaining olive oil, lemon juice, and salt until the leaves look lightly glossy and vibrant.
6. 6Arrange the peach wedges, sliced chicken, and mozzarella over the dressed arugula. Tuck whole basil leaves throughout so their fragrance hits every forkful.
7. 7Drizzle the balsamic glaze in thin ribbons across the top and finish with a light honey drizzle for gentle sweetness that plays off the peaches.
8. 8Toss gently at the table just before serving so the peaches stay intact and the mozzarella stays cool and creamy. Serve immediately while the chicken is still slightly warm against the cool fruit.