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Chicken Caprese Salad
© Con Poulos

Chicken Caprese Salad

  • TOTAL TIME: 30 MIN plus 1 hr marinating
  • SERVINGS: 4
  • MAKE-AHEAD

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.

  1. 1/2 pound spicy marinated bocconcini (mozzarella balls), plus the oil from the container
  2. 4 skinless, boneless chicken breast halves, pounded 1/2 inch thick
  3. Salt
  4. Freshly ground pepper
  5. 1 pint heirloom cherry or grape tomatoes, halved
  6. Olive oil, for grilling
  1. 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.
  2. Quarter the bocconcini 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 bocconcini. Toss and serve.

Suggested Pairing

Juicy rosé.

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