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.
Servings 6
Course Appetizer, brunch, lunch, Main Course, Salad, Snack
Cuisine American, European, Italian
Ingredients
Chicken*
1 1/2 - 2poundsbonelessskinless chicken breasts
3 - 3 1/2cupschicken or vegetable stock
3garlic clovessmashed
Basil stems
Bay leafoptional
8-10whole peppercorns
Parmesan Cups
8ouncesFrigo® Parmesan cheesefinely grated
Salad
1small shallotminced
8 - 10grape tomatoes - quartered
10 - 12basil leavesthinly sliced
1/2cuppine nutstoasted*
3TablespoonsParmesan cheesefinely crumbled or shaved
Dressing
1/3cupsmayonnaise
3Tablespoonsplain Greek yogurt
2teaspoonsbalsamic vinegar
1/2teaspoonItalian 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.
