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Caprese salad with lemon and caper grilled chicken
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Prep Time:
40 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Elevate caprese salad with zesty chicken thigh fillets and crispy sunflower seeds.
Ingredients:
  • 42.00 gm fresh lemon juice
  • 20.00 ml white balsamic vinegar
  • 18.20 gm extra virgin olive oil
  • 1 tsp finely grated lemon rind
  • 20.00 ml salted baby capers, rinsed, drained, chopped
  • 4 x 150g chicken thigh fillets, fat trimmed
  • 2 bunches asparagus, trimmed
  • 350g tomato medley mix, halved
  • 125.00 ml small fresh basil leaves
  • 80g baby rocket
  • 60g bocconcini, torn
  • 20.00 ml sunflower seeds, toasted
Instructions:
  • In a bowl, mix lemon juice, vinegar, olive oil, lemon rind, and capers. Transfer half the dressing to a shallow glass or ceramic dish, keeping the rest aside. Add chicken to the dish, ensuring it's coated with the mixture. Cover and let it marinate for 20 minutes.
  • Preheat a barbecue grill or chargrill pan on medium-high. Lightly spray oil on the chicken and asparagus. Grill chicken until golden and cooked through, about 3-4 minutes per side. Grill asparagus until tender, about 1-2 minutes per side. Slice chicken and keep warm.
  • Halve the asparagus, then mix it with tomato, basil, arugula, and bocconcini in a bowl. Drizzle with the dressing, toss well, and divide into plates. Add chicken on top and sprinkle with sunflower seeds before serving.

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