Pioneer Woman Chicken Caprese Salad

Pioneer Woman chicken caprese salad is an easy main dish salad made with couscous, sliced chicken and fresh mozzarella pearls, ready in 30 minutes. Save this healthy chicken salad dinner for summer cookouts, potluck lunches or weeknight meal prep, because it comes together without turning on the oven.

Let the couscous cool completely before you toss it with anything, because warm grains wilt the greens and soften the mozzarella. Skip the cooling and you end up with a soggy, lukewarm bowl instead of a crisp, fresh one.

Instead of tossing everything in plain greens, this version folds fluffy couscous into the chicken, tomatoes and mozzarella so it eats like a full meal. The balsamic vinaigrette gets shaken in a jar with just olive oil and pepper, so the basil and tomato flavors stay in front.

Pioneer Woman Chicken Caprese Salad

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Course: SaladCuisine: American, ItalianDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

380

kcal

Fluffy couscous soaks up a tangy balsamic dressing while juicy tomatoes and creamy mozzarella pearls stay cool and fresh. Once everything is tossed, each bite has tender chicken, peppery greens and a little sweet basil.

Ingredients

• FOR THE COUSCOUS:
  

• 1 1/3 c. Water
  

• 1/2 tsp. Salt
  

• 1 tbsp. Butter
  

• 1 c. Dry Instant Couscous
  

• FOR THE BALSAMIC VINAIGRETTE
  

• 3 tbsp. Balsamic Vinegar
  

• 1/4 c. Extra Virgin Olive Oil
  

• 1/2 tsp. Pepper
  

• FOR THE SALAD:
  

• 2 To 3 Chicken Breasts, Cooked And Sliced Into Bite-sized Pieces
  

• 4 c. Arugula, Spinach Or Salad Greens Of Choice
  

• 1 pinch Cherry Tomatoes, Halved
  

• 1/3 c. Chopped Fresh Basil
  

• 8 oz. weight Fresh Mozzarella Pearls Or Cubed Mozzarella
  

Directions

• Cook the couscous: Bring 1 1/3 cups water to a boil, then stir in 1 tablespoon butter and 1/2 teaspoon salt. Add 1 cup dry instant couscous, remove the pot from the heat and cover it.
• Rest and fluff: Let the couscous sit for 5 minutes so it soaks up all the water. Then fluff it with a fork and set it aside to cool.
• Shake the vinaigrette: Add 3 tablespoons balsamic vinegar, 1/4 cup extra virgin olive oil and 1/2 teaspoon pepper to a small jar. Seal it and shake well until the dressing looks combined.
• Build the salad: Place the cooled couscous in a large mixing bowl with 2 to 3 sliced cooked chicken breasts and 4 cups arugula, spinach or salad greens. Add a pinch of halved cherry tomatoes, 1/3 cup chopped fresh basil and 8 ounces mozzarella pearls, then toss gently so the greens don't bruise.
• Dress and serve: Drizzle the balsamic vinaigrette over the salad and toss well until everything is coated. Serve it right away, while the greens are still crisp.
• Store the leftovers: Move any leftover salad to the fridge. It keeps for about a day, so plan to finish it soon.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Ball regular mouth mason jars, 12 pack, Cuisinart MultiClad Pro 3-quart saucepan, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use pasta instead of couscous in this chicken caprese salad?

Yes, use 2 cups of uncooked penne pasta and cook it according to the directions on the box. Drain it and let it cool before tossing, so it doesn't wilt the greens.

Can I make this salad with rice instead?

Rice works well too, and the source recipe suggests 1 1/2 cups of rice, even black rice. Cook it per the bag directions, fluff it with a fork and cool it before you add the other ingredients.

How long do the leftovers keep?

Store leftovers in the fridge, where they hold for about a day. Because the greens soften once they're dressed, this salad is best eaten fresh.

How many chicken breasts do I need?

Use 2 if your chicken breasts are large and 3 if they're on the small side. Slice the cooked chicken into bite-sized pieces so it mixes evenly with the couscous.

What's the most common mistake with this salad?

Tossing the couscous in while it's still warm is the usual problem, because the heat wilts the greens and softens the cheese. Let it cool fully first and the salad stays fresh and crisp.