The lunch edit 782

Chicken Caprese Salad

Make chicken caprese salad, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 4 steps

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Chicken Caprese Salad, plated and ready to serve. — The finished recipe. Chicken Caprese Salad

Ingredients 1 to 6 for chicken caprese salad arranged separately on a dark worktop. — Ingredients 1 to 6. 160 g Chicken breast (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 60 g Light mozzarella (Light mozzarella is 165 kcal per 100 g against 280 for full fat. Sixty grams is half a ball.). 200 g Tomato. 8 g Olive oil. 1 tsp, about 7 g Balsamic glaze. A big handful Fresh basil

Ingredients 7 to 8 for chicken caprese salad arranged separately on a dark worktop. — Ingredients 7 to 8. To taste Salt. To taste Black pepper

Chicken Caprese Salad, preparation step 1: Flatten the chicken to an even thickness, season it and griddle it for five minutes a side on a hot dry pan until the middle is no longer pink. Rest it for five minutes and slice. — Step 1. Flatten the chicken to an even thickness, season it and griddle it for five minutes a side on a hot dry pan until the middle is no longer pink. Rest it for five minutes and slice.

Chicken Caprese Salad, preparation step 2: Slice the tomatoes thickly, salt them and leave them on the plate for five minutes. — Step 2. Slice the tomatoes thickly, salt them and leave them on the plate for five minutes.

Chicken Caprese Salad, preparation step 3: Tear the mozzarella over the tomatoes, lay the chicken between the slices and tuck in the basil. — Step 3. Tear the mozzarella over the tomatoes, lay the chicken between the slices and tuck in the basil.

The finished chicken caprese salad. — Step 4. Pour over the oil, drizzle the glaze and grind on pepper.

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