Italian Chicken Salad with Mozzarella and Basil Oil

Name: Italian Chicken Salad with Mozzarella and Basil Oil
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry; 3 cups (720 ml) low-sodium chicken broth; 2 tbsp (30 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper; ¾ cup (18 g) fresh basil leaves, loosely packed; ½ cup (120 ml) extra-virgin olive oil; 1 clove garlic clove, minced; 4 cups (120 g) fresh arugula; 1 lb (454 g) ripe heirloom or Roma tomatoes, cut into wedges or chunks; 8 oz (227 g) fresh mozzarella (buffalo or cow's milk), torn into bite-sized pieces; ¼ medium (60 g) red onion, thinly sliced (optional); 2 tbsp (18 g) brined capers, drained (optional)

From the MyKitchenBank Kitchen

A bright, Mediterranean-inspired chicken salad combining tender poached chicken with creamy fresh mozzarella, sweet tomatoes, and crisp arugula. The whole dish is dressed with a vibrant basil-infused olive oil that adds herbaceous depth. Quick to assemble, perfect for lunch or a light summer dinner.

Prep: 20 min
Cook: 20 min
Wait: 5 min
Total: 45 min
Makes: 4 servings

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Steps

Before you start

Pat the chicken breasts dry before poaching for even cooking
Tear or cut the mozzarella just before serving to keep it tender
Make the basil oil while the chicken cools—it only takes 5 minutes

1
Poach the chickenOven 165°F / 75°C
- In a 12-inch skillet, bring the chicken broth and lemon juice to a gentle simmer over medium-high heat.
- Add the dry chicken breasts and adjust the heat to maintain a gentle simmer (small bubbles breaking the surface occasionally).
- Poach for 15–18 minutes, depending on thickness.
- The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- Do not boil rapidly or the chicken will become tough and dry.
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Ready when: Instant-read thermometer reads 165°F (74°C) at the thickest part
Tip: Keep the heat at a gentle simmer, not a rolling boil, to prevent rubbery, dry chicken.
2
Cool and shred the chicken
- Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.
- Once cool enough to handle, pull the chicken into bite-sized shreds using two forks or your fingers.
- Discard the cooking liquid or reserve it for another use.
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Ready when: Chicken cools to room temperature and shreds easily
Tip: Shredding while the chicken is still warm ensures tender, even pieces.
3
Make the basil oil
- In a small food processor or blender, combine the fresh basil, minced garlic, and extra-virgin olive oil.
- Pulse until the basil is finely chopped and the oil is bright green (about 30 seconds).
- Do not overprocess or the basil will become bitter and the oil will oxidize.
- Strain through a fine-mesh sieve into a small bowl if you prefer a smoother oil, pressing gently on the solids.
- Season with salt and pepper to taste.
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Ready when: Oil is bright green and basil is finely chopped
Tip: Pulse, don't blend—over-processing will bruise the basil and turn the oil bitter. You want a chunky, herbaceous oil, not a puree.
4
Assemble the salad
- Spread the fresh arugula in a large serving bowl or on a platter.
- Arrange the shredded chicken, tomato wedges, and torn mozzarella over the arugula.
- Scatter the sliced red onion and capers (if using) over the top.
- Drizzle generously with the basil oil and season with a pinch of salt and fresh cracked pepper.
- Toss gently just before serving so the delicate mozzarella doesn't break apart.
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Ready when: All components are arranged and dressed
Tip: Wait to toss until just before serving so the mozzarella stays creamy and distinct rather than breaking apart in the warm chicken.

Good to know

Tips

The basil oil is the soul of this dish—use the best extra-virgin olive oil you can afford and fresh, fragrant basil for maximum flavor.
Poach the chicken gently in barely simmering broth to keep it incredibly tender and moist. Rapid boiling dries it out.
If you're making this ahead, keep the basil oil separate and dress the salad just before serving so the greens and cheese stay fresh and the mozzarella doesn't weep.
For a Mediterranean twist, add ¼ cup of good olives (Kalamata or green), some diced cucumber, or a sprinkle of toasted pine nuts.

Make ahead

The basil oil can be made up to 3 days ahead and stored in an airtight container in the refrigerator. The chicken can be poached and shredded up to 1 day ahead. Assemble the salad fresh just before serving.

Storage & reheating

Best served immediately while the chicken is still warm or at room temperature and the mozzarella is tender. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days (the mozzarella will firm up). Do not freeze. To serve cold leftovers, let them come to room temperature for 15 minutes first and dress lightly with more basil oil.

Substitutions

fresh basil leaves, loosely packed → fresh mint or a mix of basil and parsley. Mint adds a cool, bright note; parsley softens the dish toward a classic green salad dressing.
fresh mozzarella (buffalo or cow's milk) → burrata or ricotta salata. Burrata adds creamy richness; ricotta salata brings a firmer, saltier alternative with great texture contrast.
fresh arugula → mixed greens, baby spinach, or watercress. Mixed greens are mild; spinach adds earthiness; watercress brings a peppery bite similar to arugula.
boneless, skinless chicken breasts → rotisserie chicken (3 cups shredded). Saves time—just shred and toss in a pinch. The skin will add extra flavor and richness.