Chicken Caprese Salad

This quick and simple meal is perfect for warm summer days.

Chicken Caprese Salad. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

I was craving a light summer salad and decided to elevate a classic caprese by adding sautéed chicken to fresh tomatoes and creamy mozzarella. A handful of fresh basil and a drizzle of light Italian dressing pulled it all together for a quick, refreshing dinner.

It’s a simple, satisfying meal that comes together in just ten minutes—perfect for warm evenings.

Helpful Hints

• Look for soft mozzarella in one piece for easy slicing.
• Any type of light salad dressing can be used.
• Any type of country bread can be used.

Countdown

• Saute chicken.
• Prepare the tomatoes and mozzarella and arrange on two plates.
• Complete the recipes.

Shopping List

To buy: 3/4 pound boneless, skinless chicken thighs, 1 bottle dried oregano, 2 large tomatoes, 2 ounces part skim milk mozzarella cheese,1 bottle light Italian vinaigrette dressing, 1 bunch fresh basil, 1 loaf whole grain bread.

Staples: olive oil, salt, and black peppercorns.

Chicken Caprese Salad

Serves 2

• 2 teaspoons olive oil
• 3/4 pound boneless, skinless chicken thighs
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper
• 2 large tomatoes, thick sliced
• 2 ounces part skim milk mozzarella cheese
• 2 tablespoons light Italian vinaigrette dressing
• 2 tablespoons chopped fresh basil cut into strips
• 2 slices whole grain bread 2 ounces

Heat oil in a large skillet and add the chicken thighs. Saute 5 minutes, turn over and saute 3 minutes. A meat thermometer should read 160 degrees F. Saute a few more minutes if needed. Remove to a cutting board and cut into 1-inch pieces and sprinkle with the dried oregano and salt and pepper to taste. Cut tomatoes into 1/4-inch slices and arrange them in two rows on two dinner plates. Cut mozzarella into 1/4-inch slices and place over the tomatoes. Arrange the chicken cubes in the center of the tomato rows. Drizzle the Italian vinaigrette dressing over the tomatoes and chicken. Slice basil leaves into thin strips and sprinkle over the mozzarella. Serve with the bread.

Per serving: 456 calories (40 percent from fat), 20.3 g fat (5.6 g saturated, 5.5 g monounsaturated), 174 mg cholesterol, 43.6 g protein, g 20.2 carbohydrates, 4.3 g fiber, 525 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2025 Tribune Content Agency, LLC

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