thepioneerwoman
Chicken Caprese Salad
I still remember the first time I tasted a caprese-style salad. I was about 11 or 12, and we were eating supper at my parent’s friends’ house.
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Erica Kastner📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
📝 Preparation Steps
1
For the couscous:
2
Bring water to a boil. Stir in butter and salt, and then the couscous. Remove from heat, cover, and let sit for ⏱️ 5 minutes. Fluff with a fork and set aside to cool.
3
For the balsamic vinaigrette:
FOR THE BALSAMIC VINAIGRETTE
4
Place all ingredients in a small jar and shake well to combine.
5
For the salad:
6
Place couscous and all of the salad ingredients in a large mixing bowl. Toss gently. Drizzle with the balsamic vinaigrette and toss well. Serve immediately. Store any leftovers in the fridge for about a day.
7
Notes:
8
1. To substitute pasta for the couscous, use 2 cups of uncooked penne pasta. Cook according to directions on the box. Drain and cool.
9
2. To substitute rice for the couscous, use 1 1/2 cups of rice (I used black rice). Cook according to directions on bag/box. Fluff with a fork and cool.
10
3. If your chicken breasts are large, you only need 2. If they're on the small side, use 3.
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