Family-Style Chicken Caprese Salads

Hi there! It’s been a minute since I have posted a new recipe so I’m really excited to get this one up today! I created this recipe way back in the summer when still pregnant with baby girl. I love my Chicken Caprese Salad Jars and, one night when in search for an easy summer dinner idea for me and my husband, I decided to make a deconstructed version of that and see how it would go. Turns out it was a hit! This salad is really easy to throw together and while it is simple, it is also full of flavor! My husband loves it every time we make it. You can bake or grill your chicken for this dish or you can do what I end up doing much of the time and use store-bought rotisserie chicken and shred it into the salad. You can also use your favorite store-bought balsamic vinaigrette, but I always end up whisking mine together from a few ingredients I always have on hand (recipe below). This has been a great go-to recipe for busy weeknights and, bonus, you can pack up any leftovers and store in the refrigerator for a salad for lunch the next day! I love this salad because it’s got most of your meal components in one bowl - protein, dairy, veggie, and whole grain. Sometimes I include quinoa in this salad (it is in the jars) but when I don’t we always have fresh bread with it (and may dip it in our leftover vinaigrette - yum!). Hope you enjoy this as much as we do!

Happy Fueling!

Taylor

family-style chicken caprese salad

Makes 2 to 3 salads

SALAD INGREDIENTS:

• 6 cups mixed greens

• 1 cup diced mozzarella cheese (I buy one ball of mozzarella and that makes at least 1 cup diced)

• 1 cup halved cherry tomatoes (typically about 1/2 a pint)

• 1 1/2 tablespoons jarred pesto

• 1 cup warm pulled rotisserie chicken (or bake/grill your own and shred)

• About 2 to 3 tablespoons Balsamic Vinaigrette dressing (store-bought or my recipe below)

• 6 leaves fresh basil, julienned or torn

BALSAMIC VINAIGRETTE INGREDIENTS:

• 2 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon honey

• pinch of salt

BALSAMIC VINAIGRETTE DIRECTIONS:

1. Combine all ingredients in a small mixing bowl and whisk quickly to combine all ingredients.

2. Drizzle over your favorite salad or use as a dip for fresh bread and enjoy!

SALAD DIRECTIONS:

1. In a large bowl, toss the mixed greens with the Balsamic Vinaigrette dressing (you can use more or less dressing as preferred).

2. In a medium bowl, toss together the cheese, tomatoes and warm chicken with pesto. If chicken has been stored in the refrigerator warm it up for about 15 seconds in the microwave.

3. Top the mixed greens with the pesto coated chicken, cheese & tomato mixture.

4. Add torn or julienned basil to the top and serve!

Oh My Gosh Good Oven Baked Crispy Chicken Nuggets

Belieeeeve me when I say these are DELISH! I know, chicken nuggets, maybe not your typical blog recipe, but the other day I got curious and, after some brainstorming and playing around in the kitchen, this is what we got! I think I knew they were a success when I saw Kyle’s response. He was underwhelmed, to say the least, to hear that we were having chicken nuggets for dinner, ha. In fact, we actually planned to have fish for dinner and I would use the nuggets for lunches throughout the week. BUT, I had him try them and he loved them so we decided to enjoy them for dinner that night! I made them 2 different ways - one pan-seared / sauteed and the other baked. While the sauteed ones had their one delicious richness that must certainly be noted we felt like we could taste the fresh thyme and all flavors better in the baked ones . So today I’m sharing my recipe for these easy Oven Baked Crispy Chicken Nuggets. I think it’s something the whole family will be excited about!

Happy Fueling!

Taylor

Oh My Gosh Good Oven Baked Crispy Chicken Nuggets

Makes about 20 to 30 chicken nuggets

INGREDIENTS:

• 1 pound boneless skinless chicken breasts

• 2 tablespoons Dijon mustard

• 2 teaspoons white wine vinegar

• 1 whole egg, lightly beaten

• 2 pinches of salt + 1/4 teaspoon salt

• 1 1/2 cup Panko bread crumbs

• 1 1/2 teaspoon dried thyme

• 1 teaspoon dried rosemary

DIRECTIONS:

1. Dice raw chicken into about 1/2 - inch pieces.

2. In a medium mixing bowl, mix together the Dijon, white wine vinegar, egg and pinches of salt.

3. Add the diced raw chicken to the Dijon mixture and toss with a rubber spatula or large spoon to combine all the chicken with the marinade. Cover the bowl with plastic wrap and place in the refrigerator to marinate overnight (you could do just an hour or so, but it’s so much better when you let it marinate!)

4. When ready to cook, preheat the oven to 350 degrees F.

5. Plate an oven safe baking rack onto a baking sheet.

6. While the oven preheats, combine the breadcrumbs, thyme, rosemary and salt in a shallow baking dish and mix all ingredients to combine.

7. Use a fork or your fingers to roll marinated chicken pieces in breadcrumb mixture until fully covered and place chicken on baking rack.

8. Cook chicken nuggets on baking rack in preheated oven for 15 minutes. After 15 minutes, raise the temperature to 400 degrees F and cook for another 10 to 15 minutes. Breadcrumbs should start to brown on top. (I don’t always do this, but I’ve found that spraying a little vegetable oil over the top of the nuggets helps them brown better in the oven. Either way, though, they still taste excellent!)

9. When done remove from the oven, sprinkle with a tiny sprinkle of salt (dividing up the 1/4 teaspoon), serve and enjoy! (Chicken should be easy to cut into and white all the way through.

Serve it Again!

These can be served again and taste just as good! You can warm them up for about 5 minutes in a 350 degree F oven and they will crips up again. Serve them warm with a couple of sides or toss them over a salad with all your favorite toppings!