Chicken Caprese Salad

Food & Wine
Chicken Caprese SaladRecipe
Photo: Con Poulos
Bocconcini (mini mozzarella balls) are often sold floating in herbed olive oil. That tasty oil is essential to this three-ingredient recipe because it adds so much flavor to both the chicken marinade and the dressing.


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1/2 pound spicy marinated bocconcini (mozzarella balls), plus the oil from the container
4 chicken breast halves, skinless, boneless, pounded 1/2 inch thick
Freshly ground pepper
1 pint heirloom cherry or grape tomatoes, halved
Olive oil, for grilling


Total: 30 Minutes

Pick the bocconcini out of the marinade. Transfer half of the marinade to a medium baking dish. Add the chicken, season with salt and pepper and let stand at room temperature for 1 hour or refrigerate for 4 hours.

Quarter the bocconcini and transfer to a bowl. Add the remaining marinade and the tomatoes and season with salt and pepper.

Light a grill or preheat a grill pan and oil the grate. Grill the chicken over high heat, turning once, until lightly charred and cooked through, about 8 minutes. Cut the chicken into bite-size pieces and add to the bocconcini. Toss and serve.

Created date

May 2013