Description

This Chicken Caprese Salad combines tender grilled chicken, crisp romaine, juicy tomatoes, creamy mozzarella, avocado, and fresh basil with a sweet and tangy balsamic vinaigrette. It’s a fresh, satisfying meal that’s perfect for lunch or a light dinner.

Ingredients

1 1/2 lbs boneless skinless chicken breasts

3 Tbsp olive oil (for marinade)

1 Tbsp fresh lemon juice

1 tsp Dijon mustard (for marinade)

1/2 tsp honey (for marinade)

1 1/2 tsp dried Italian seasoning

1 tsp minced garlic (for marinade)

Salt and black pepper, to taste

1/2 cup olive oil (for vinaigrette)

1/4 cup balsamic vinegar

1/2 tsp minced garlic (for vinaigrette)

1 Tbsp honey (for vinaigrette)

2 tsp Dijon mustard (for vinaigrette)

1 large head Romaine lettuce, chopped

8 oz fresh mozzarella pearls

10 oz grape or cherry tomatoes

2 medium avocados, chopped

1/3 cup fresh basil, cut into chiffonade

Grilled chicken, diced

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Instructions

Whisk together the olive oil, lemon juice, Dijon mustard, honey, Italian seasoning, minced garlic, salt, and black pepper to make the chicken marinade.
Place the chicken breasts in a resealable bag and pound the thicker portions until even in thickness.
Pour the marinade over the chicken, seal the bag, coat evenly, and refrigerate for 2 to 6 hours.
Preheat the grill to 425°F and lightly oil the grill grates.
Grill the chicken for 4 to 5 minutes per side, or until it reaches an internal temperature of 165°F.
Let the chicken rest for 10 minutes, then dice into bite-sized pieces.
Whisk together the olive oil, balsamic vinegar, minced garlic, honey, and Dijon mustard to make the vinaigrette. Refrigerate until ready to use.
Add the chopped romaine to a large serving bowl and top with mozzarella pearls, tomatoes, avocado, basil, and diced chicken.
Drizzle with the balsamic vinaigrette, gently toss, and serve immediately.

Notes

Grilled shrimp can be substituted for the chicken.

Add sliced cucumbers or roasted red peppers for extra flavor and crunch.

Swap mozzarella pearls with feta or burrata if desired.

Mix spinach or arugula with the romaine for added greens.

Top with toasted pine nuts or chopped walnuts for crunch.

Store salad components and vinaigrette separately for up to 2 days.

Keep avocado separate until serving to reduce browning.

Store cooked chicken in the refrigerator for up to 4 days.

Reheat only the chicken before adding it to freshly assembled salad if desired.

Prep Time: 2 hours 25 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grill
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 10 g
Sodium: 520 mg
Fat: 36 g
Saturated Fat: 9 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 6 g
Protein: 36 g
Cholesterol: 95 mg