When the cheese becomes the bowl, everything inside it tastes better. This caprese chicken salad uses all the flavors you love in a caprese salad, swaps the mozzarella for Parmesan and turns it into a creamy, crunchy, cheesy chicken salad.
Parmesan Caprese Chicken Salad
Ingredients
- Chicken*
- 1 1/2 – 2 pounds boneless skinless chicken breasts
- 3 – 3 1/2 cups chicken or vegetable stock
- 3 garlic cloves smashed
- Basil stems
- Bay leaf optional
- 8-10 whole peppercorns
- Parmesan Cups
- 8 ounces Frigo® Parmesan cheese finely grated
- Salad
- 1 small shallot minced
- 8 – 10 grape tomatoes – quartered
- 10 – 12 basil leaves thinly sliced
- 1/2 cup pine nuts toasted*
- 3 Tablespoons Parmesan cheese finely crumbled or shaved
- Dressing
- 1/3 cups mayonnaise
- 3 Tablespoons plain Greek yogurt
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
- Balsamic glaze for garnish
Method
- Chicken Directions
- Place chicken in a pot with garlic, basil stems, bay leaf and peppercorns. Pour stock over chicken. Bring to a simmer over medium heat & remove from heat when chicken is 165° internally.
- Cool enough to dice into 1⁄2 – 3⁄4 inch cubes. Cool completely.
- Parmesan Cups Directions
- Preheat oven to 350°. Line a baking sheet with parchment paper.
- Finely grate the Parmesan cheese (pre-shredded cheese is not recommended).
- Divide cheese into 6 portions. Place 3 circles, about 4 inches in diameter, on parchment, about 2 inches apart.
- Bake 5-7 minutes until bubbly & toasted around edges. The cheese should be melted and lightly golden but still flexible. Watch carefully because they will burn very quickly.
- Remove from oven and let sit for 30 seconds.
- Use a spatula to lift Parmesan rounds and place them over an inverted muffin tin or pint jar.
- Use paper towels to shape cups.
- Allow to cool completely before filling.
- Salad Directions
- Place cooled, diced chicken and remaining salad ingredients in a large bowl.
- Add dressing & mix until completely combined. Allow to rest 15-30 minutes for flavors to develop.
- Dressing Directions
- Combine ingredients in a small bowl, reserving about 2 teaspoons pine nuts.
- Whisk ingredients in a small bowl until fully combined.
Notes
- You can use a rotisserie chicken instead of cooking chicken breasts, if preferred.
- To toast pine nuts: Place pinenuts in a cold nonstick skillet. Toast over medium heat 4-6 minutes, stirring or tossing frequently.
- Serve chicken salad in Parmesan cups. Garnish with shaved Parmesan, pine nuts and a basil leaf. Drizzle lightly with balsamic glaze.
- Place salad in cups just before serving.