The classic Italian Caprese salad traditionally embodies the colors of the national flag, pairing snow-white mozzarella with crimson tomatoes and emerald basil. In this signature interpretation, we elevate the familiar trio by adding chicken fillet, cooked using a unique plastic wrap method. This gentle cooking technique seals all the savory juices inside, transforming an ordinary chicken breast into a tender delicacy with a texture reminiscent of expensive ham. This Chicken Caprese salad is a perfect lifesaver for those who appreciate fine dining but also want to keep their figure in check with a protein-packed meal.
An incredibly vibrant and healthy Caprese salad with juicy chicken breast, cooked using a special method without excess fat.
Ingredients
- 200 g (7 oz) cooked chicken breast fillet
- 50 g (1.8 oz) fresh mozzarella
- 80 g (2.8 oz) cherry tomatoes
- a few sprigs of fresh green basil
- extra virgin olive oil
- sea salt and freshly ground black pepper to taste
How to Make Chicken Caprese Salad
Prepare the chicken breast without any oil. Remove the skin and separate the meat from the bone. Place the fillet in a bowl, season with salt and your favorite spices to taste, and add a sprig of fresh thyme. Cover the bowl with plastic wrap and let it marinate in the refrigerator for 12 to 24 hours.
Marinate the chicken fillet with spices and fresh thyme for 12 to 24 hours to achieve maximum juiciness.
Lay a single chicken fillet on a piece of plastic wrap and top it with a sprig of thyme.
Lay the marinated fillet on plastic wrap—this is the secret to making the juiciest chicken breast.
Roll the fillet tightly in several layers of plastic wrap. Tie the ends securely to prevent any juices from escaping during cooking.
Roll the meat tightly in plastic wrap so that all the natural juices stay inside during cooking.
Place the wrapped fillet in a pot and cover it completely with cold water. Bring to a boil over high heat, then simmer for 10 to 12 minutes. Remove the pot from the heat and leave the chicken in the hot water for an hour. Remove the meat from the water and immediately transfer it to the refrigerator. Let it chill for 10 to 12 hours.
After boiling and cooling, the meat becomes firm and retains all of its natural, delicious flavor.
After 12 hours, unwrap the fillet. Save the flavorful juices trapped inside to use as a base for a delicious sauce.
Remove the plastic wrap: meat cooked this way resembles tender homemade ham in texture.
Chicken cooked this way closely resembles premium ham and can be sliced beautifully thin. The meat remains firm, incredibly juicy, and won’t shred apart. It is truly the juiciest chicken breast you will ever try. Slice 200 g (7 oz) of the fillet thinly, portioning about 100 g (3.5 oz) per serving.
Slice the fillet into thin pieces. The meat turns out so exceptionally tender that it literally melts in your mouth.
Slice the mozzarella into thin rounds that match the size of your chicken slices. If you don’t have mozzarella, you can try replacing this Italian classic with Adygeisky cheese (a mild, soft Circassian cheese) or Suluguni (a Georgian brine-cured cheese); Brynza (a crumbly white brine cheese) also works well. Keep in mind that these alternatives are saltier, so you may not need to add any extra salt to the salad.
Slice the mozzarella into round pieces that perfectly match the size of your chicken slices.
Cherry tomatoes are a great lifesaver when flavorful heirloom tomatoes are out of season. Slice the cherry tomatoes.
Add sweet cherry tomatoes to the chicken and cheese—they perfectly complete the flavor of the salad.
Pluck large, vibrant green basil leaves from their stems. For extra crispness, soak the basil in a bowl of ice water for a few minutes beforehand so the leaves stay fresh longer.
Fresh green basil gives the salad that unique, unmistakable Italian aroma.
To assemble, place a slice of chicken on a plate, followed by a large fresh basil leaf, a slice of mozzarella, and cherry tomatoes. Arrange the ingredients in a beautiful circular fan, alternating the chicken, basil, cheese, and tomatoes. Drizzle the salad generously with high-quality extra virgin olive oil. Sprinkle with coarse sea salt and freshly ground black pepper to taste. Serve immediately and enjoy!
Arrange all the ingredients in a fan shape, sprinkle with sea salt, and drizzle with high-quality olive oil.
To let this Chicken Caprese salad truly shine, use only the highest quality extra virgin olive oil. Its slight bitterness and grassy aroma perfectly highlight the freshness of the basil and the creaminess of the cheese. If you don't have mozzarella on hand, feel free to experiment with Adygeisky cheese (soft Circassian cheese) or Suluguni (Georgian brined cheese)—their firm texture harmonizes beautifully with the tender meat. For a more piquant flavor, add a few drops of thick balsamic glaze to give the dish an exquisite sweetness and a beautiful finish. You can store the cooked chicken in the refrigerator for up to three days, keeping it tightly wrapped in its plastic film until the moment of assembly. This makes the Chicken Caprese salad an ideal option for meal prepping: just cook the fillet once, and you can throw together a fresh dinner in under five minutes. Don't rush to discard the meat juices left inside the wrap—they make a fantastic concentrated base for a light sauce to serve over pasta or a vegetable side dish.
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