This Pesto Chicken Caprese Salad is the ultimate salad to make everybody. It spices things up in your salad bowl, up your chicken game and the flavors with the tomatoes and mozzarella are out of this world!
Biiiiggggg salad vibes here guys!!
And this caprese salad is the *ultimate* way to spice up your salad game. It is filled with pesto chicken, cherry tomatoes, some cutie little mozzarella balls and we added in some hot peppers for good measure you know..
When I first told Jord we were making some pesto chicken for salads, he was hesitant. I have no idea why since he loves pesto, loves chicken and loves all things caprese! So in my opinion, this is the ultimate salad recipes for the king over here. It is also such a delicious way to spice up your chicken game and your salad game. I know eating chicken can be soooo boring at times. Same with salad! But this dish will have you excited for both.
I hope you guys love this recipe as much as we do over here. I cannot wait to hear what you think!!
What ingredients you need to make this Pesto Chicken Salad:
- Chicken breast
- Pesto of choice (I love my vegan cashew kale pesto for this)
- Extra virgin olive oil
- Baby kale or arugula (or whatever leafy green you want)
- Cherry tomatoes, sliced
- Small mozzarella balls
- Hot peppers, sliced (or omit if you don’t love spicy!)
- Dressing: we love using balsamic glaze or just some olive oil on top
How to make Pesto Chicken Caprese Salad:
- In a baking dish, grease well and coat the chicken in pesto (rub it all over!!)
- Let the chicken marinate for about an hour if you can (it’s okay if not!)
- When ready to cook, preheat oven to 375 degrees and bake in oven for about 20 minutes or until fully ready (it will vary based off size of chicken breast)
- While chicken cooks, assemble salads then slice chicken when ready and add onto salad and enjoy!
A few other delicious salad recipes:
The Best Healthy Classic Caesar Salad
Crispy Paleo Buffalo Chicken Salad
The Best Vegan Creamy Tahini Caesar Salad (gluten-free)
Delicious Pesto Chicken Caprese Salad
This Pesto Chicken Caprese Salad is the ultimate salad to make everybody. It spices things up in your salad bowl, up your chicken game and the flavors with the tomatoes and mozzarella are out of this world!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
Yield: Serves 2-3 1x
Ingredients
- 1 lb chicken breast
- 1/3 cup pesto of choice (I love my vegan cashew kale pesto for this)
- Extra virgin olive oil
- 4 cups baby kale or arugula (or whatever leafy green you want)
- 1 cup cherry tomatoes, sliced
- 1/2 cup small mozzarella balls
- 1/3 cup hot peppers, sliced (or omit if you don’t love spicy!)
- Dressing: we love using balsamic glaze or just some olive oil on top
Instructions
- In a baking dish, grease well and coat the chicken in pesto (rub it all over!!)
- Let the chicken marinate for about an hour if you can (it’s okay if not!)
- When ready to cook, preheat oven to 375 degrees and bake in oven for about 20 minutes or until fully ready (it will vary based off size of chicken breast)
- While chicken cooks, assemble salads then slice chicken when ready and add onto salad and enjoy!
Notes
*Chicken will stay good for 5 days in fridge
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