Balsamic Chicken Caprese Salad
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This Balsamic Chicken Caprese Salad is a fresh twist on a classic Caprese salad. Perfect for lunch, dinner, or a light summer meal, this protein-packed salad is not only refreshing and satisfying but also loaded with antioxidants and wholesome ingredients making it a healthy family dinner idea!
Quick Look: Balsamic Chicken Caprese Salad
- 🕒 Total Time: 45 minutes
- 👥 Servings: 4
- 📊 Calories: 500 per serving
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For a similar caprese recipe, be sure to try my One Pan Chicken Caprese!
Why You'll Love This Recipe
- Quick and Easy to Prepare - Perfect for busy weeknights or meal prep, this salad comes together in minutes without sacrificing taste or presentation.
- Healthy and Protein-Packed - With grilled chicken and nutrient-rich ingredients, it's a satisfying meal that's both light and packed with great nutrition making it a perfect healthy family dinner.
- Family-Friendly & Customizable - I've made this with only mozzarella cheese for a picky eater and they love it! You can alter the toppings of this dish and let your kids help put the toppings of their choice on top.
Jump to:
Select Ingredients
- Balsamic marinade - Olive oil, balsamic vinegar, garlic, dried oregano, dried basil, dried thyme, salt, and pepper.
- Boneless, skinless chicken breast - Slice the chicken breasts in half horizontally and trim the visible fat off the edges
- Salad ingredients - Mixed greens, small fresh mozzarella balls, cherry tomatoes, fresh basil leaves, avocado
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Marinate Your Chicken - A quick 15-30 minute marinade helps the chicken become more tender and flavorful. If you have time, definitely don't skip this step!
➡️ Choose Ripe, Fresh Tomatoes - For maximum flavor, use ripe cherry or grape tomatoes that have a nice red color. It really makes a difference!
➡️ Serve immediately - To keep the salad fresh, assemble it right before eating.
How To Make Balsamic Chicken Caprese Salad
Step 1: In a large bowl or Ziploc bag, coat chicken in marinade ingredients. Let soak in marinade in the refrigerator for 30 minutes if possible.
Step 2: Grill the chicken breasts either on a skillet over medium high heat or on the grill until fully cooked and internal temperature reaches 165 degrees F. Set aside for 5 minutes and then slice.
Step 3: Mix all salad toppings on top of the mixed greens.
Step 4: Next, whisk together all ingredients for the vinaigrette in a small bowl. Set aside.
Step 5: Top salad with remaining fresh basil. Serve each portion then top with dressing. Eat immediately and enjoy!
Recipe FAQs
Yes! You can prep the chicken and chop the veggies in advance, but it's best to assemble the salad right before serving to keep the tomatoes and mozzarella fresh.
If you can't find fresh mozzarella, you can use shredded mozzarella or burrata. Keep in mind the texture will be slightly different.
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the balsamic dressing separate to prevent sogginess.
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More Healthy Salad Recipes
If you tried this Balsamic Chicken Caprese Salad or any other recipe on my blog, please leave a star rating and let me know how it went in the comments below! Thanks for visiting today!
Balsamic Chicken Caprese Salad
Ingredients
- 1 lb boneless skinless chicken breast
- ½ tablespoon olive oil
- ½ tablespoon balsamic vinegar
- 1 garlic clove minced
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ⅛ teaspoon dried thyme
- ½ teaspoon coarse salt
- ¼ teaspoon ground pepper
Salad
- 8 oz small mozzarella balls halved
- 1 cup cherry tomatoes
- 1 bunch of fresh basil leaves roughly chopped
- 1 avocado thinly sliced
- 6 cups spring green mix
Dressing
- 3 tablespoon balsamic vinegar
- ½ cup olive oil
- ½ teaspoon Dijon mustard
- Dash of salt and pepper
Instructions
- Preheat the oven to 400 degrees. Grease a small baking dish or oven-safe skillet. In a large bowl or Ziploc bag, coat chicken in marinade ingredients. Marinate in the fridge for 40 minutes to an hour.
- Place marinated chicken in the prepared dish. Bake for 25-30 minutes until chicken is cooked through and no longer pink (internal temp 165 degrees). Change the oven to broil and cook as desired for coloring (around 2-3 minutes). Remove from the oven. Let rest in a warm place for 5 minutes.
- While the chicken is resting, whisk together all ingredients for the vinaigrette in a small bowl. Set aside.
- In a large salad bowl, toss together the greens, basil, tomatoes, mozzarella, and vinaigrette.
- Slice chicken as desired. Top salad with chicken, avocado if using, any remaining fresh basil, and freshly ground black pepper. Serve chicken warm or chilled.
This is one of our favorite salad recipes, especially in the summer time! The flavor is soooo good!