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  • Prep
    10 min
  • Total
    20 min
  • Servings

Reinvented Caprese Chicken


For the grilled chicken

  • 1 tbsp (15 mL) vegetable oil
  • 2 skinless, boneless chicken breasts
  • Sea salt and freshly ground black pepper, to taste

For the salad

  • ¼ cup (60 mL) pesto, store-bought
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 1 tbsp (15 mL) lemon juice, freshly squeezed
  • 4 handfuls (about 4 cups (1 L)) arugula 
  • 1½ cups (375 ml) cherry tomatoes, halved
  • 2 balls (100 g each) Saputo Mozzarina di Bufala cheese
  • Sea salt and freshly ground black pepper, to taste
  • Fresh basil leaves


To grill the chicken

  1. Lightly oil a grill set to medium-high heat. Season the chicken breasts with sea salt and freshly ground black pepper. Grill until done, 8 to 10 minutes, turning the chicken breasts halfway through. Let cool, then slice.

To assemble the salad

  1. In a small bowl, combine the pesto, olive oil, and lemon juice. The dressing should be thick but pourable. Add more olive oil, if necessary.
  2. Spread the arugula over a large serving plate. Add the cherry tomatoes, then the sliced grilled chicken. Pour the pesto dressing over the chicken. Break the balls of Mozzarina di Bufala cheese into large pieces, then set over the salad. Season with sea salt and black pepper, to taste. Garnish with fresh basil leaves and serve immediately.