Caprese Chicken Salad for One

Course Salad

Cuisine American

Keyword balsamic chicken salad, bocconcini salad, chicken caprese salad, single serving chicken salad

Prep Time 10

Cook Time 6

Total Time 16

Servings 1 serving

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

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

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.