Chicken and Bocconcini Caprese Salad

Where a leafy green salad just doesn’t do it for you, here is a recipe that I like to use for a flavorful alternative to greens. As a suggestion, I like to double the amount of cheese marinated as it makes a nice addition to and appetizer tray.

Bocconcini are 1 to 2-inch balls of fresh mozzarella packed in water. I have also seen them packaged as mozzarella “pearls.” They can be found in the refrigerated aisle of most grocery stores—look for them in the “fancy cheese” section.

 

16 oz. drained mozzarella pearls

½ c. extra-virgin olive oil (EVOO)

3 tbsp. capers, finely chopped

2 tbsp. finely chopped fresh Italian parsley leaves

1 tbsp. finely chopped fresh thyme leaves

1 medium garlic clove, thinly sliced

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Mix ingredients together in bowl. Refrigerate for four hours, turning once an hour.

4 split boneless chicken breasts

I pint cherry tomatoes, cut in half

2 tbsp. course black pepper

1 tsp. sea salt

2 tbsp. Extra Virgin Olive Oil

Pound chicken breasts until ½ inch think. In a cast iron skillet, heat EVOO and char chicken until cooked through. Remove from heat and let cool. Cut into bite size pieces. In a bowl, combine chicken, tomatoes and bocconcini until well incorporated including marinate. Chill in fridge and then serve. Enjoy, JW