Name: Chicken-Avocado Caprese Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 3 tbsp. balsamic vinegar; 1 tbsp. pure maple syrup; 1 tsp. Dijon mustard; Kosher salt (3/4 tsp. + 3/4 tsp. for chicken); 1/2 c. extra-virgin olive oil; 2 boneless, skinless chicken breasts (about 1 lb. total); 3/4 tsp. Italian seasoning; Freshly ground black pepper (1/4 tsp.); 2 heads romaine lettuce, thinly sliced (about 8 cups); 2 small or 1 large avocado, halved and thinly sliced; 1 (12-oz.) container mini mozzarella balls, drained and halved or quartered if large; 1 cup cherry or grape tomatoes, halved; 1/2 cup packed fresh basil leaves, thinly sliced

Ingredients

3 tbsp. balsamic vinegar

1 tbsp. pure maple syrup

1 tsp. Dijon mustard

Kosher salt

1/2 c. extra-virgin olive oil

2 boneless, skinless chicken breasts (about 1 lb. total)

3/4 tsp. Italian seasoning

Freshly ground black pepper

2 heads romaine lettuce, thinly sliced (about 8 c.)

2 small or 1 large avocado, halved, thinly sliced

1 (12-oz.) container mini mozzarella balls, drained, halved or quartered if large

1 c. cherry or grape tomatoes, halved

1/2 c. packed fresh basil leaves, thinly sliced

Instructions

Step 1: In a medium bowl, whisk together balsamic vinegar, maple syrup, Dijon mustard, and 3/4 teaspoon kosher salt. While whisking, slowly pour in the olive oil until well combined to create the dressing.

Step 2: Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet to about 1/2-inch thickness. Transfer the chicken to a large bowl and season with Italian seasoning, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Step 3: Pour 1/4 cup of the balsamic dressing over the chicken and toss to coat. Reserve the remaining dressing for later. Let the chicken marinate at room temperature for at least 15 minutes, tossing occasionally, or cover and refrigerate for up to 3 hours.

Step 4: Prepare a grill for medium-high heat and heat for 5 minutes (or preheat a grill pan over medium-high). Grill the chicken for about 5 minutes per side, turning once, until golden brown and cooked through. Transfer to a cutting board and let it rest briefly.

Step 5: While the chicken rests, divide the romaine lettuce, avocado slices, mozzarella balls, cherry tomatoes, and basil leaves evenly among serving bowls.

Step 6: Thinly slice the grilled chicken and arrange it over the salad. Drizzle with the reserved balsamic dressing before serving.

Tips & Variations

For extra flavor, add a sprinkle of toasted pine nuts or walnuts to the salad.

Swap romaine with mixed greens or baby spinach for a different texture.

If you don’t have a grill, cook the chicken in a hot skillet or bake it in the oven at 400°F (200°C) for 20 minutes.

Use a ripe but firm avocado to maintain its shape and texture in the salad.

Storage

Store any leftover salad components (without dressing) separately in airtight containers in the refrigerator for up to 2 days. Keep grilled chicken refrigerated and consume within 3 days. Dress the salad just before serving to avoid sogginess. Reheat chicken gently in the microwave or in a warm skillet if desired.

FAQs

Can I use a different type of cheese?

Yes, fresh mozzarella is traditional, but you can substitute with burrata for a creamier texture or feta for a tangier bite.

How do I know when the chicken is fully cooked?

The chicken is cooked when its internal temperature reaches 165°F (74°C) and the juices run clear. It should also be firm to the touch but still juicy.