Prep

10 min
Total

20 min
Serving

4

Reinvented Caprese Chicken

Name: Reinvented Caprese Chicken
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp (15 mL) vegetable oil; 2 skinless, boneless chicken breasts; Sea salt and freshly ground black pepper, to taste; ¼ cup (60 mL) pesto, store-bought; 2 tbsp (30 mL) extra-virgin olive oil; 1 tbsp (15 mL) lemon juice, freshly squeezed; 4 handfuls (about 4 cups (1 L)) arugula; 1½ cups (375 ml) cherry tomatoes, halved; 1 ball (250 g) Saputo Mozzarella Fresca; Sea salt and freshly ground black pepper, to taste; Fresh basil leaves

Ingredients

For the grilled chicken

1 tbsp (15 mL) vegetable oil
2 skinless, boneless chicken breasts
Sea salt and freshly ground black pepper, to taste

For the salad

¼ cup (60 mL) pesto, store-bought
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) lemon juice, freshly squeezed
4 handfuls (about 4 cups (1 L)) arugula
1½ cups (375 ml) cherry tomatoes, halved
1 ball (250 g) Saputo Mozzarella Fresca
Sea salt and freshly ground black pepper, to taste
Fresh basil leaves

Directions

To grill the chicken

Lightly oil a grill set to medium-high heat. Season the chicken breasts with sea salt and freshly ground black pepper. Grill until done, 8 to 10 minutes, turning the chicken breasts halfway through. Let cool, then slice.

To assemble the salad

In a small bowl, combine the pesto, olive oil, and lemon juice. The dressing should be thick but pourable. Add more olive oil, if necessary.
Spread the arugula over a large serving plate. Add the cherry tomatoes, then the sliced grilled chicken. Pour the pesto dressing over the chicken. Break the ball of Mozzarella Fresca cheese into large pieces, then set over the salad. Season with sea salt and black pepper, to taste. Garnish with fresh basil leaves and serve immediately.