A traditional caprese salad always has tomatoes and mozzarella drizzled with olive oil, salt, and pepper. For this recipe, I serve everything over baby greens and top it with fresh basil and a simple balsamic vinaigrette. I added the chicken cutlets, coated in breadcrumbs and parmesan, for extra protein.
How to Make Chicken Cutlets
To keep the breaded chicken cutlets light, I use minimal oil and butter to pan-fry them. I let them brown on one side, and then I spray the top of the cutlets and flip them. One side of the chicken will get crispier than the other, but that’s ok because you can’t tell when you eat it.
How to Make Ahead
This chicken caprese salad is great to make ahead and can be eaten hot or cold. We love to take it with us on our boat; it’d also be perfect for a picnic or party. To make the salad ahead, put all the caprese ingredients on a big platter and cover tightly with plastic wrap. Bring along plates, utensils, and serving spoons.
Add extra veggies like avocado, cucumber, or red onion.
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