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.
Servings: 4
Calories: 500kcal
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.
Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 6g | Protein: 34g | Fat: 40g | Sodium: 480mg | Fiber: 2g
