Chicken Caprese Salad

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.

  • Total Time:
  • Servings: 4
  • Time(Other): plus 1 hr marinating


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

How to make this recipe

  1. Pick the <em>bocconcini</em> 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.

  2. Quarter the <em>bocconcini</em> and transfer to a bowl. Add the remaining marinade and the tomatoes and season with salt and pepper.

  3. 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 <em>bocconcini.</em> Toss and serve.

Suggested Pairing

Juicy rosé.

Contributed By Photo © Con Poulos Published September 2012

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494476 recipes/chicken-caprese-salad 2013-12-06T23:16:52+00:00 Grace Parisi summer|grilling-barbecuing|italian|salads|4|make-ahead|weeknight-dinner september-2012 recipes,chicken-caprese-salad 494476

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