Balsamic Chicken Caprese Salad
Bursting with vibrant flavors and wholesome ingredients, this Balsamic Chicken Caprese Salad is everything you love about summer on a plate. Not only is this salad packed with protein and antioxidants, but it’s also light, refreshing, and incredibly satisfying.
Juicy balsamic-marinated chicken, sweet cherry tomatoes, fresh mozzarella, and chopped basil come together in the most delicious way, all drizzled with a rich balsamic glaze. Can I get an amen?!
Ingredients:
- Balsamic marinade – Olive oil, balsamic vinegar, garlic, Dried oregano, dried basil, dried thyme, salt, and pepper. My favorite olive oil and balsamic vinegar comes from a local store Boone County Olive Oil Co.
- 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
- Vinaigrette – Olive oil, balsamic vinegar, Dijon mustard, Salt & Pepper
How To Make Balsamic Chicken Caprese Salad
Step 1: In a large bowl or Ziploc bag, coat chicken in marinade ingredients. If you have the time, you can place in the fridge for 40 minutes to let it soak up the flavors longer.
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: Next, whisk together all ingredients for the vinaigrette in a small bowl. Set aside.
Step 4: In a large salad bowl, toss together the greens, basil, tomatoes, mozzarella, and vinaigrette.
Step 5: Top salad with sliced chicken, avocado if using and any remaining fresh basil. Eat immediately and enjoy!
Ingredients
- 1 lb boneless skinless chicken breast
- ½ Tbsp olive oil
- ½ Tbsp balsamic vinegar
- 1 garlic clove minced
- ¼ tsp dried oregano
- ¼ tsp dried basil
- 1/8 tsp dried thyme
- ½ tsp coarse salt
- ¼ tsp 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 Tbsp balsamic vinegar
- ½ cup olive oil
- ½ tsp 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.
Nutrition
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