By Cake tasting. Megan and I went to three bakeries on Saturday and ate approximately seventeen slices of cake and I have never been more full or more confused in my life. Vanilla with buttercream. Chocolate with ganache. Lemon with raspberry filling. Red velvet with cream cheese. Carrot cake with caramel. Every combination of flour, sugar, and frosting that the human mind can conceive.
Megan has opinions. Strong opinions. She wants chocolate. She also wants vanilla. She also wants something with fruit. She wants everything. The bakery woman — a patient saint named Carol who has clearly survived many couples like us — said, "You can do different flavors on different tiers." Megan's eyes lit up like she'd been given permission to have everything she wants, which is basically Megan's whole approach to life.
I want the cake to be good. That's my only criteria. Good cake, big enough for 180 people, with frosting that doesn't taste like Crisco. I told this to Carol. She said, "Most grooms just want to know the price." I said, "I'm a cook. I want to know about the buttercream." Carol and I discussed buttercream for twenty minutes while Megan looked at designs on Pinterest. This is how the labor is divided.
At the brewery, spring production is humming. The sour program is expanding — we have eight barrels aging now, and the taproom is selling sour flights that bring in a new crowd of beer nerds who use words like "funk" and "Brett character" and make me feel both proud and slightly pretentious.
Made a simple roast chicken for dinner because after seventeen slices of cake, the body craves something savory and uncomplicated. Whole chicken, salt, pepper, lemon, herbs, roasted at 450 until the skin is golden and crackly. The best dinner in the world is a well-roasted chicken. Julia Child said that. Babcia probably said it in Polish. They were both right.
After seventeen slices of cake and enough buttercream to frost a small city, my body was basically screaming for something savory, fresh, and blessedly unsweetened — and this Chicken Salad Caprese delivered exactly that. It has the same spirit as that simple roast chicken I threw together: honest ingredients, bright flavors, no fuss. Megan approved, which honestly might be the highest compliment any dish in this household can receive right now.
Chicken Salad Caprese
Prep Time: 15 min | Cook Time: 20 min | Total Time: 35 min | Servings: 4
Ingredients
- 2 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8 oz fresh mozzarella, sliced or torn into chunks
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic glaze
- 1 teaspoon red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the chicken. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season chicken breasts on both sides with salt and pepper. Cook 6–7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a cutting board and let rest 5 minutes.
- Slice and cool. Slice or chop the chicken into bite-sized pieces. Allow to cool slightly so it doesn’t wilt the other ingredients.
- Combine the salad. In a large bowl, combine the chicken, cherry tomatoes, and fresh mozzarella. Toss gently to distribute evenly.
- Dress and finish. Drizzle with extra-virgin olive oil, balsamic glaze, and red wine vinegar. Toss again lightly, then scatter torn basil over the top.
- Season and serve. Taste and adjust salt and pepper as needed. Serve immediately at room temperature, or refrigerate up to 1 day (add basil fresh before serving).
Nutrition (per serving)
Calories: 340 | Protein: 38g | Fat: 18g | Carbs: 6g | Fiber: 1g | Sodium: 420mg