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Mediterranean Chicken Caprese Salad Recipe
Ash Tyrrell

Mediterranean Chicken Caprese Salad Recipe

I stumbled onto this recipe on a night when I had half a loaf of stale bread, some chicken breasts, and a craving for caprese salad. I didn't want to waste that bread, so I turned it into croutons, and honestly, that one decision changed the whole dish for me
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 5 ounces crusty bread torn or cubed — day-old bread works best since it holds its shape when toasted
  • 2 tablespoons olive oil — helps the bread crisp up and turn golden instead of drying out
  • 1/2 teaspoon kosher salt — brings out the toasty flavor in the bread
  • Freshly ground black pepper — adds a subtle warmth to the croutons
  • 1 pound chicken breast — slice it into thin cutlets so it cooks fast and evenly
  • 2 teaspoons Italian seasoning — a simple blend that gives the chicken herby Mediterranean flavor
  • 1 tablespoon olive oil — for searing the chicken to a golden crust
  • 1/4 teaspoon kosher salt — seasons the chicken from the inside out
  • For the salad:
  • 6 ounces baby spinach — use fresh never frozen, since frozen spinach turns limp and watery
  • 12 large basil leaves torn — torn by hand releases more fragrance than a knife cut
  • 10 ounces grape or cherry tomatoes halved — pick ones that feel firm and smell sweet at the stem
  • 8 ounces fresh mozzarella pearls — small pearls save you the hassle of chopping a big ball of cheese
  • 1 tablespoon extra virgin olive oil plus more for drizzling — go for a good quality bottle since it's the main dressing
  • Balsamic glaze or balsamic vinegar — adds sweetness and tang that ties the whole salad together

Method
 

  1. and sprinkle on salt and pepper, then toss everything so the pieces get evenly coated. Cook for about 5 minutes, stirring occasionally, until the bread turns golden and crisp on the edges.
  2. Slice your chicken breast horizontally into thin cutlets, then season both sides with Italian seasoning and salt. In the same skillet you used for the croutons, heat a tablespoon of olive oil until it shimmers. Add the cutlets and cook about 4 minutes per side, until golden and cooked through, then set them aside to rest.
  3. While the chicken rests, divide the spinach, torn basil, halved tomatoes, and mozzarella pearls among your serving bowls. Give everything a light sprinkle of salt and pepper so the vegetables and cheese pick up seasoning before the toppings go on.
  4. Scatter the warm croutons over each bowl of greens, then slice the rested chicken and layer it on top. Finish with a generous drizzle of good olive oil and balsamic glaze. Serve it right away while the chicken is still warm and the croutons are crunchy.

Notes

  • I always let the chicken rest for a few minutes before slicing it, since cutting too early lets all the juices run out onto the board instead of staying in the meat.
  • I use the same skillet for the croutons and the chicken because the leftover bits of toasted bread add extra flavor to the oil when I sear the chicken.
  • I try to buy the freshest mozzarella pearls I can find, since the flavor is noticeably milkier and softer than the pre-cubed kind.
  • When my tomatoes aren't quite as sweet as I'd like, I toss them with a pinch of salt and let them sit for ten minutes before adding them to the bowl.
  • I keep my balsamic glaze on the side and drizzle it right before serving, so it doesn't turn the spinach soggy if there are leftovers.