Ensalada Caprese de Pollo al Pesto

Ingredientes

• 1 cup tightly packed fresh basil leaves (from about one 4-ounce container)
• 1/4 cup pine nuts
• 1/4 cup freshly grated parmesan cheese
• 1 to 3 cloves garlic (to taste)
• 1 teaspoon lemon juice
• 1 teaspoon kosher salt (plus more to taste if desired)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1/3 to 1/2 cup HemisFares Extra Virgin Olive Oil
• 2 tablespoons extra virgin olive oil
• 1 1/4 pounds boneless skinless chicken breast (diced into bite-sized pieces)
• 1/2 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1/3 cup pesto
• 1 1/2 cups cherry or grape tomatoes (halved if desired)
• one 8-ounce container fresh mozzarella ‘pearls’ or small mozzarella balls (drained)
• 10 leaves fresh basil (torn in half)
• 1 to 2 tablespoons balsamic reduction or balsamic glaze for drizzling (or to taste)

Preparación

1. 1

   --- Make the Pesto: ---

2. 2

   Blned: To the canister of a food processor fitted with the S-blade, add the basil, pine nuts, parmesan, garlic, lemon juice (helps pesto from oxidizing as quickly) salt, pepper, and blend on high speed momentarily to break ingredients down.

3. 3

   Emulsify: With the motor running, drizzle in the olive until the pesto is smooth and emulsified; set aside.

4. 4

   --- Make the Chicken: ---

5. 5

   Cook: To a large skillet, add the olive oil, chicken, season with salt and pepper, and cook over medium-high heat; stir and flip intermittently so chicken cooks evenly.

6. 6

   Stir: When chicken is about 90% cooked through, add the pesto, stir to combine, reduce the heat to low, and allow the chicken to simmer in the pesto for about 2 to 3 minutes, or until chicken is done (internal temp of 165F).

7. 7

   --- Assemble the Caprese Salad: ---

8. 8

   Combine: To a large bowl, add the chicken including the pesto/pan juices, mozzarella, basil, evenly drizzle with balsamic, stir to combine, and serve immediately. Dish is best fresh.