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Photo of Chicken caprese salad by WW

Chicken caprese salad

9
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Moderate
An Italian favourite, this caprese salad added chicken and crunchy bread which takes the dish to a whole new level.

Ingredients

Skinless chicken breast

360 g, (buy 400g)

Olive oil

1 tsp

White bread

4 slice(s), (4 x 35g slices) crusty variety

Basil pesto

2 tbs

Lemon juice

1 tbs

Tomato(es)

2 large, sliced

Bocconcini

120 g, sliced

Instructions

  1. Heat oil in a large non-stick frying pan over medium heat. Cook chicken, turning often, for 10-12 minutes or until cooked through. Transfer to a plate.
  2. Meanwhile, toast bread until light golden. Set aside for 2 minutes to cool. Tear into bite sized pieces. Combine pesto and juice in a small bowl.
  3. Thickly slice chicken. Arrange tomato and bocconcini on plates and top with chicken and bread. Drizzle with pesto dressing to serve.

Notes

SERVING SUGGESTION: Mesclun salad leaves, drizzled with balsamic vinegar. TIP: Timesaver: You can use 400g cooked skinless lean chicken breast instead of cooking chicken.

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