Name: Caprese Chicken Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 2/3 cup mayonnaise; 2 tablespoons chopped sun-dried tomatoes packed in oil (if you can’t find ones packed in oil, you can soften in hot water for 10 minutes or so); 2 tablespoons red wine vinegar; ½ teaspoon Kosher salt; ¼ teaspoon chili powder; ¼ teaspoon garlic powder; ¼ teaspoon cayenne; 2 large Sizzling Everyday Roast Chicken Breasts or 1 rotisserie chicken; 1 cup mozzarella pearls, drained (“pearls” are about a half-inch in size. If you can’t find them, cut small bocconcini into six pieces); ¾ cup finely diced onion; ¾ cup finely diced celery; 1/3 cup basil, ribboned, divided; ¼ cup minced chives; 1 tablespoon dark balsamic vinegar or glaze, plus more; ½ teaspoon Kosher salt; Pinch freshly ground black pepper; 1/3 cup halved cherry tomatoes

Description

This Caprese Chicken Salad is the perfect high protein lunch or snack!

Ingredients

For the sauce:

2/3 cup mayonnaise
2 tablespoons chopped sun-dried tomatoes packed in oil (if you can’t find ones packed in oil, you can soften in hot water for 10 minutes or so)
2 tablespoons red wine vinegar
½ teaspoon Kosher salt
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon cayenne

For chicken salad:

2 large Sizzling Everyday Roast Chicken Breasts or 1 rotisserie chicken
1 cup mozzarella pearls, drained (“pearls” are about a half-inch in size. If you can’t find them, cut small bocconcini into six pieces)
¾ cup finely diced onion
¾ cup finely diced celery
1/3 cup basil, ribboned, divided
¼ cup minced chives
1 tablespoon dark balsamic vinegar or glaze, plus more
½ teaspoon Kosher salt
Pinch freshly ground black pepper
1/3 cup halved cherry tomatoes

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Instructions

Make the sauce. Add the mayonnaise, sun-dried tomatoes, red wine vinegar, salt, chili powder, garlic powder, and cayenne to a small food processor and process for one minute until it’s well blended. Add a tablespoon of water and blend until well incorporated. Store the sauce in a small bowl or jar and set aside.
Prep the chicken. Remove the skin from the chicken breasts and use your hands to meticulously pull the meat off the bones, discarding the imperfections like soft tendons, cartilage, and red pieces. Measure out 3 cups of chicken and reserve the rest for a different recipe. Divide the chicken into two groups: perfect, moist pieces in one group and dry, not-so-perfect pieces in another. Coarsely chop the perfect, moist pieces and put them in a large bowl. Put the dry, not-so-perfect pieces in a food processor and pulse for 5 seconds, then transfer to the bowl with the perfect pieces and mix.
Make the chicken salad. Add the mozzarella pearls, onion, celery, half the basil, chives, balsamic, salt, and pepper to the bowl with chicken mixture. Drizzle ¼ cup of the sauce and toss until everything is coated with the dressing. Taste and add more sauce if needed.
When you are ready to serve, put the chicken salad on a cracker or toast and top with the cherry tomatoes, remaining basil, and a drizzle of the balsamic and a handful of crackers alongside. To serve it as a sandwich, we added arugula and marinated onions as well.
Enjoy!

Nutrition

Serving Size:
Calories: 328
Sugar: 2.2 g
Sodium: 570.3 mg
Fat: 23.1 g
Carbohydrates: 4.5 g
Protein: 24.3 g
Cholesterol: 66.2 mg