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–+ servings
a blue bowl filled with cooked chicken, red and yellow tomatoes, and fresh basil.
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4.50 from 2 votes

Caprese Chicken Salad For One

This single serving chicken Caprese salad features seasoned chicken, fresh tomatoes, mozzarella, and a simple balsamic vinaigrette. It’s a fresh, flavorful salad that’s easy to make for lunch or dinner.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Italian
Diet: Gluten Free, Low Calorie
Keyword: caprese chicken salad, caprese salad, chicken, chicken caprese, chicken caprese salad, salad, tomatoes
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 ½ tablespoon olive oil -divided
  • 1 (6-ounce) boneless skinless chicken breast -cut into ½-inch strips
  • ¼ teaspoon kosher salt -divided
  • ¼ teaspoon coarsely ground black pepper -divided
  • 2 ounces bocconcini (3-4 small mozzarella balls), sliced in half
  • 10 red or yellow cherry or grape tomatoes -sliced in half
  • 1 teaspoon balsamic vinegar
  • ⅛ teaspoon Italian seasoning
  • ⅛ teaspoon garlic powder
  • fresh basil leaves -torn (optional)
US - Metric

Instructions

  • Cook the Chicken: Heat 1/2 tablespoon of olive oil in a 10-inch skillet over medium-high heat for about 30 seconds. Season the chicken with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add the chicken to the skillet and cook, stirring occasionally, until fully cooked, about 5 to 6 minutes. Transfer to a medium bowl.
  • Add the Salad Ingredients: Add the mozzarella and cherry tomatoes to the bowl with the chicken.
  • Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, remaining 1 tablespoon olive oil, Italian seasoning, garlic powder, and remaining salt and black pepper.
  • Dress the Salad: Pour the vinaigrette over the chicken mixture and gently toss until evenly coated.
  • Serve: Serve immediately. Garnish with fresh basil, if desired.

Notes

  • Season the Chicken Well: Season the chicken with salt, black pepper, and Italian seasoning to build flavor from the start.
  • Cook Just Until Done: Cook the chicken until it reaches an internal temperature of 165°F. Overcooking can dry it out.
  • Choose a Good Balsamic Vinegar: A good-quality balsamic vinegar adds the right balance of sweetness and tang to the salad. I like using Alessi or Pompeian.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 1g | Protein: 46g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 143mg | Sugar: 1g | Calcium: 202mg

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