Daring Capr-easy Plant Chicken Salad

So refreshing. So savory. And now, perfectly hearty. Our version of a caprese salad brings zesty Daring Lemon Herb Plant Chicken to the satisfying mix of thickly sliced tomatoes, zucchini, mozzarella cheese and more. Buon appetito!


15 minCook


  • 8 oz Daring Lemon Herb Plant Chicken Pieces
  • 2 cups balsamic vinegar
  • 2 tbsp agave
  • 3 zucchini cut lengthwise
  • 3 whole, ripe heirloom tomatoes, sliced thick (even better if they’re different colors!)
  • 12 oz mozzarella cheese, sliced thick (or vegan mozzarella marinated in olive oil and garlic salt) fresh basil leaves
  • olive oil, for drizzling
  • kosher salt and freshly ground black pepper

Step 1

In a small saucepan, bring balsamic vinegar to boil over medium-low heat. Cook for 10-20 minutes, or until balsamic has reduced to thicker glaze. Remove from heat and transfer to a bowl. Allow to cool. Slice zucchini lengthwise. Heat a grill pan to high heat, spray pan with oil and grill zucchini for 2 minutes on each side.

Step 2

Heat a large sauté pan to high. Drizzle with olive oil and sear Daring Plant Chicken Pieces 1-2 minutes on each side.

Step 3

Once cooked, arrange tomato, zucchini, Daring Plant Chicken and mozzarella slices on a platter. Arrange basil leaves between slices. Drizzle olive oil over top of salad, getting some on each slice. Do the same with your balsamic reduction.

Step 4

End by generously seasoning with kosher salt and black pepper. Serve for lunch with crusty bread.

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