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Chicken Caprese Salad with Homemade Croutons
Maya Bennett

Chicken Caprese Salad with Homemade Croutons

A quick Italian-inspired salad featuring seared chicken cutlets, mozzarella pearls, fresh basil, and homemade charred croutons. Restaurant-quality flavor in 30 minutes—no pork or alcohol used.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

  • Crusty Bread (5 oz) Day-old sourdough or Ciabatta best
  • Olive Oil (2 tbsp) Use 2nd drizzle for croutons
  • Kosher Salt (1/2 tsp) Adds savory depth
  • Chicken Breasts (1 lb total) Choose thicker cutlets
  • Italian Seasoning (2 tsp) Oregano/basil/rosemary blend
  • Spinach (6 oz) Fresh or baby
  • Basil Leaves (12 large) Use bunches at peak freshness
  • Mozzarella Pearls (8 oz) Small uniform balls preferred
  • Balsamic Glaze (To taste) Save for final finish

Method
 

  1. Preheat skillet to 350°F. Add bread cubes and oil
  2. Toss to coat oil completely. Sprinkle salt and pepper
  3. Cook, shaking pan occasionally, until golden brown (5 minutes)
  4. Pound chicken to 1/2-inch thickness. Season with Italian seasoning
  5. Heat 1 tbsp olive oil in skillet over medium-high. Sear breasts 3-4 minutes each side until juices run clear
  6. Arrange spinach on serving plates. Top with croutons, chicken cutlets, mozzarella pearls, basil, and a drizzle of balsamic glaze

Notes

Croutons and cooked chicken can be prepared up to 24 hours advance
Components hold well at room temperature for packing lunches
Use kitchen shears to trim chicken breast ends for even cooking
Substitute feta cheese chunks for mozzarella if desired