Caprese Chicken Salad for One
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Pan-cooked chicken strips tossed with bocconcini, cherry tomatoes, and a balsamic dressing, topped with fresh basil.
Ingredients
- 1½ tablespoons olive oil divided (½ tablespoon for chicken; 1 tablespoon dressing)
- 1 boneless skinless chicken breast (6 ounces) cut into ½-inch strips
- ¼ teaspoon kosher salt divided
- ¼ teaspoon coarsely ground black pepper divided
- 2 ounces bocconcini (3–4 mozzarella balls) halved
- 10 cherry or grape tomatoes halved
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- Torn fresh basil leaves optional
Equipment
- skillet
- whisk
- cutting board
Directions
- Warm ½ tablespoon olive oil in a 10-inch skillet over medium-high heat. Sprinkle the chicken with half of the salt and pepper.
- Cook the chicken for 5 to 6 minutes, until it reaches 165°F. Move it to a salad bowl.
- Add the mozzarella and tomatoes to the bowl.
- Whisk the balsamic vinegar with the remaining 1 tablespoon olive oil, the Italian seasoning, garlic powder, and the remaining salt and pepper.
- Toss the salad with the dressing and top with basil.
Nutrition
Serving: 428g | Calories: 515kcal | Carbohydrates: 10g | Protein: 53g | Fat: 29g | Saturated Fat: 11g | Trans Fat: 0g | Cholesterol: 169mg | Sodium: 952mg | Potassium: 1036mg | Fiber: 2.3g | Sugar: 5.9g | Vitamin A: 1856IU | Vitamin C: 23mg | Calcium: 319mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); tablespoons olive oil counted as oil and vinegar dressing, skinless chicken breast counted as raw chicken breast, bocconcini counted as fresh mozzarella, or grape tomatoes (the first choice counted), ⅛ teaspoon Italian seasoning counted as dried oregano. Brands and portions vary, so use it only as an approximation.