Caprese Chicken Salad with Pesto Dressing
Caprese Chicken Salad with Pesto Dressing. Crispy Italian breaded chicken, thick-cut pepper bacon, cherry tomatoes, fresh mozzarella balls, creamy avocado, and crunchy croutons toss in one big bowl to bring you the perfect combination of caprese inspired flavors. Drizzled with an herby pesto dressing and topped with lots of fresh basil. It’s super summery and perfect for a mid September Wednesday night. So fresh, so flavorful, and so delicious !!
Ok, so mid-september, but we’re back to summer recipes. This one is super fun and there are so many delicious flavors. It’s vibrant and colorful and has allll those delicious summer ingredients. You’ve got the cherry tomatoes, the avocado, the mozzarella, the croutons, the bacon, the creamy pesto tahini dressing….AND of course the main attraction…the crispy Italian breaded chicken.
It’s a little bit of everything, and basically an even better and more decadent version of a caprese salad. And honestly it’s hard not to love a good caprese salad especially when you take the ingredients up a notch to be this good.
It’s a little lighter so perfect for a middle of the week, middle of September, warm summer night. You guys know I am just not ready to give up summer. We only have like…what?! 5 MORE DAYS?! I am in such shock. Honestly September is already flying by. If only January and February could fly this quick…am I right?!
Well anyway hope you guys are having a good week and enjoying the last few days of what is technically considered summer 2021 !! It sure was a hell of a summer !!
Ingredients
2 pounds chicken cutlets
salt and pepper
2 eggs; beaten
2 cups panko breadcrumbs
1 cup Parmesan cheese; grated
2 tablespoons dried parsley flakes
4 tablespoons olive oil
2 tablespoons butter
1 head each green leaf and red leaf lettuce
10 ounces cherry tomatoes; halved
8 ounces mozzarella balls
1 avocado; diced
4 - 6 slices cooked bacon; crumbled
2 - 3 slices thick cut Italian bread; cut into 1 inch pieces and sprayed with olive oil
For the Pesto Dressing
1/2 cup olive oil
1 lemon; juiced
2 - 3 tablespoons basil pesto
1 - 2 tablespoons tahini
2 - 3 tablespoons red wine vinegar
salt, pepper and red pepper flakes
Directions
In a large shallow bowl, mix together the panko, parmesan cheese, and parsley flakes. Sprinkle the chicken with salt and pepper. Dip the chicken in the egg then dredge in the panko mixture until all chicken is breaded.
Heat a large skillet over medium-high heat. Add the olive oil and butter. When the butter sizzles, start adding the cutlets and pan fry on each side until golden. About 4 minutes per side. Slice into strips and set aside.
Assemble the salad. In a large bowl, add the lettuce, tomatoes, mozzarella, avocado, and bacon. Set aside.
Meanwhile in a 425 degree oven, toast the bread pieces for about 10 minutes until golden. Set aside.
Make the dressing. In a shaker, add the olive oil, lemon juice, basil pesto, tahini, red wine vinegar, salt, pepper, and red pepper flakes. Shake vigorously to combine.
Serve salad topped with chicken strips and croutons. Drizzle with the Pesto Dressing and garnish with fresh basil leaves.
