I dreamed about this salad. I’m not joking. I woke up in the middle of the night and I wrote it down (I have a notepad on my nightstand) so I wouldn’t forget to make it for lunch. First thing I did this morning after walking my dog was grab my grill-pan and start grilling chicken. I had 2 raw chicken breasts in my frig so I seasoned them both with Lawry’s and gave them a quick grill. I’m saving the other breast for another time hence why you don’t see it here. Lucky me, I ate this outside for lunch today. Something about caprese salad reminds of picnics. That might sound funny to half the country that is currently covered in snow. Here in Los Angeles we are in the midst of a heat wave. It was 80+ degrees yesterday and almost as nice today. Perfect picnic weather. I hope you’re sitting outside too if you can.
Next to cobb salad, caprese salad is my second favorite. I almost always add lettuce or kale though. I need more than just tomatoes and cheese. I already had the mozzarella, cherry tomatoes and basil. Clearly this has been on my mind for a couple of days. The marinade is just extra virgin olive oil, balsamic vinaigrette, lemon juice and a dash of salt. My kale was extremely tough so I put it in a large gallon-size bag along with the evoo, vinegar and lemon juice and massaged it for a few minutes until the kale was soft. I recommend you do this regardless of if your kale is tough or not. It’s just a good way to make sure all the kale is covered. You can use a large bowl if you don’t have or don’t want to use a plastic bag. I added the grilled chicken to the bag and tossed it a few seconds more. Adding the chicken is not a necessary step. This was a lunch serving for 1. To make this for more people simply double, triple, quadruple it etc. It’s written up below just as I served it to myself.
- 1 chicken breast, grilled
- 1/4 bunch kale
- 1/4 cup cherry tomatoes, sliced
- 2 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 2 tsp lemon juice
- 1/8 tsp salt
- Handful fresh basil
- Add kale, evoo, vinegar, lemon juice, and salt to a large plastic bag or bowl.
- Massage until kale is soft.
- Add to serving bowl and top with grilled chicken, tomatoes and mozzarella. Top with basil.
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