If Sweetgreen's caprese salad is one of your go-to orders, then you are going to love this Copycat Sweetgreen Chicken Caprese Salad. Inspired by the fan-favorite bowl, this recipe has everything you'd expect — juicy chicken, herby quinoa, sweet baby tomatoes, and creamy mozzarella balls tossed with pesto, all layered over fresh arugula. And to tie it all together, we're making a high-protein creamy balsamic dressing that tastes just like the original, but with an extra boost of nutrition.
Ingredients
For the Chicken
- 1 Pound Boneless Skinless Chicken Breast
- 1 Teaspoon Paprika
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
For the Herbed Quinoa
- 2 Cups Quinoa cooked
- 2 Tablespoons Olive Oil
- ¼ Cup Nutritional Yeast
- 1 Tablespoon Garlic Powder
- 3 Tablespoons parsley Flakes
- 2 Tablespoons Italian Seasoning
For the High-Protein Creamy Balsamic Dressing
- 1 Cup Cottage Cheese
- ¼ Cup Avocado Oil
- ¼ Cup Balsamic Vinegar
- 1 Lemon juiced
- 2 Tablespoons Maple Syrup
- 4 Cloves Garlic
- ½ Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
For the Salad
- 4 Cups Arugula
- 1 Cup Mini Mozzarella Balls
- ½ Cup Pesto
- 1 Cup Baby Tomatoes halved
Instructions
- To make this Sweetgreen-Inspired Chicken Caprese Salad, start by preparing the quinoa. Add the cooked quinoa to a large bowl, along with the olive oil, nutritional yeast, garlic powder, parsley flakes, and Italian seasoning. Toss until everything is well combined, then set aside.
- Next, toss the mini mozzarella balls with the pesto until evenly coated. Set those aside as well.
- Then, prepare the chicken. Pat the chicken breasts dry with a paper towel, then season both sides with paprika, garlic powder, kosher salt, and black pepper. Heat a skillet on the stove over medium heat and add a drizzle of oil.
- Once the pan is hot, place the chicken in the skillet. Cook for 6–7 minutes without moving it, then flip to the other side. Reduce the heat to low and cook for another 6–7 minutes, until fully cooked through.
- Remove the chicken from the pan and let it rest for 10 minutes before cutting it into bite-sized pieces.
- While the chicken is resting, make the dressing. Add the cottage cheese, avocado oil, balsamic vinegar, lemon juice, maple syrup, garlic, salt, and pepper to a blender. Blend until smooth.
- Finally, assemble the salad. Add the arugula to the bottom of your serving bowls. Top with the baby tomatoes, herbed quinoa, pesto mozzarella balls, and chicken.
- Drizzle the creamy balsamic dressing on top and enjoy!
Calories: 954kcal | Carbohydrates: 79g | Protein: 52g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 1504mg | Potassium: 1400mg | Fiber: 10g | Sugar: 13g | Vitamin A: 2034IU | Vitamin C: 15mg | Calcium: 351mg | Iron: 7mg
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