Print

Chicken-Avocado Caprese Salad Recipe

Print Recipe

★★★★★

4.9 from 141 reviews

A vibrant and fresh Chicken-Avocado Caprese Salad featuring grilled Italian-seasoned chicken, ripe avocado slices, creamy mozzarella, cherry tomatoes, and basil, all tossed in a tangy balsamic maple dressing. This salad combines classic Caprese flavors with hearty protein, making it perfect for a light lunch or dinner.

Ingredients

Scale

Dressing

  • 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

Chicken

  • 2 boneless, skinless chicken breasts (about 1 lb. total)
  • 3/4 tsp. Italian seasoning
  • Freshly ground black pepper (1/4 tsp.)

Salad

  • 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

Instructions

  1. Make the dressing: In a medium bowl, whisk together balsamic vinegar, pure maple syrup, Dijon mustard, and 3/4 teaspoon kosher salt. While continuing to whisk, slowly drizzle in the extra-virgin olive oil until the dressing is fully emulsified and combined.
  2. Prepare and marinate the chicken: Place the chicken breasts between two pieces of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet. Transfer the flattened chicken to a large bowl, seasoning evenly with Italian seasoning, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Pour 1/4 cup of the balsamic dressing over the chicken, toss to coat thoroughly, and let it marinate at room temperature for at least 15 minutes, tossing occasionally. You may also cover and refrigerate for up to 3 hours for deeper flavor.
  3. Grill the chicken: Preheat a grill or grill pan to medium-high heat and heat for about 5 minutes. Grill the chicken for approximately 5 minutes on each side, or until it reaches a golden brown color and is cooked through (internal temperature of 165°F). Remove from heat, transfer to a cutting board, and let cool slightly before slicing.
  4. Assemble the salad: Divide the thinly sliced romaine lettuce, sliced avocado, halved mozzarella balls, cherry tomatoes, and sliced basil evenly among individual serving bowls. Thinly slice the grilled chicken and place it on top of the salads. Drizzle the remaining balsamic dressing over each salad just before serving for a fresh and flavorful finish.

Notes

  • For best flavor, marinate chicken for at least 15 minutes but up to 3 hours.
  • Use fresh basil leaves to enhance the classic Caprese taste.
  • Grilled chicken can be substituted with pan-seared chicken if a grill is unavailable.
  • Adjust salt and pepper to taste in the dressing and chicken seasoning.
  • This salad is great for meal prepping: keep dressing separate until ready to serve.

Keywords: Chicken Caprese Salad, Avocado Salad, Grilled Chicken Salad, Balsamic Dressing, Healthy Salad, Italian Salad

Find it online: https://kitchenbyclara.com/chicken-avocado-caprese-salad-recipe/