Chicken Arugula Caprese Salad. For the couscous: Bring water to a boil. Stir in butter and salt, and then the couscous. Fluff with a fork and set aside to cool.
Light and fresh with crunchy croutons. This weekend was the first weekend it really felt like spring. It was warm and sunny and we spent a lot of time outside. You can have Chicken Arugula Caprese Salad using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Chicken Arugula Caprese Salad
- You need of Arugula or spinach.
- You need of Yellow and red heirloom tomato diced.
- It's of Avocado diced.
- Prepare of Cantaloupe diced.
- You need of Basil (chiffonade).
- Prepare of Pearl mozzarella.
- Prepare of Creamy honey lemon vinaigrette (see my recipe).
- You need of Croutons (I prefer rothbury).
- You need of Chicken breast.
We celebrated Easter by going to Fest. This caprese salad recipe adds arugula to the mixture of basil, bite size cherry tomatoes and ciliegine mozzarella balls. It's about seasonality, simplicity, flavor, and putting something in your mouth and tummy fast. A caprese salad alone is delicious, but adding some greens makes it feel healthier and more like a meal.
Chicken Arugula Caprese Salad instructions
- Start by pounding out a chicken breast and season with Italian seasoning, grill or pan fry and dice..
- No need for actually measurements so just assemble the salad with however much or little of the ingredients you want. I do suggest going light on the arugula..
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Remove from heat and set aside. Toss arugula and basil in a large serving bowl or platter with your preferred amount of dressing. Thinly slice chicken on a bias and arrange atop salad. Drizzle with TJ's Glaze and serve. Balsamic Chicken Avocado Caprese Salad is a quick and easy meal in a salad!
