This refreshing spin on Caprese salad comes together in just 15 minutes. Here, we marinate tomato wedges and cubes of fresh mozzarella in a homemade balsamic vinaigrette until tender and full of flavor. We swap out the traditional basil for peppery arugula, then toss it all together and top with seared herby chicken. On the side, buttery ciabatta toast points add crunchy contrast. Talk about a weeknight win!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Ciabatta Bread(ContainsWheat, Soy)
• Preheat oven to 450 degrees. Wash and dry all produce. • Pat chicken* dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Italian Seasoning in the next step.) • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked though, 3-5 minutes per side. Turn off heat.
• While chicken cooks, cut tomato into ½-inch-thick wedges. Dice mozzarella into small cubes. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. • Halve ciabatta; spread cut sides with softened butter. Sprinkle with as much remaining Italian Seasoning as you like; season with salt.
• Place ciabatta cut sides up on a baking sheet. Toast in oven until golden brown, 3-5 minutes. • Meanwhile, in a medium bowl, combine tomato, mozzarella, half the vinegar (all for 4 servings), 2 TBSP olive oil (4 TBSP for 4), salt, and pepper.
• Once chicken is done, toss arugula into bowl with tomato mixture. Season with salt and pepper. • Halve ciabatta crosswise on a diagonal. • Divide chicken, salad, and toast points between plates and serve.