This chicken caprese salad is the 15-minute dinner you need in your life this summer! It’s so easy to put together, with seared chicken, fresh mozzarella, juicy tomatoes, and creamy avocado to make it satisfying.
Caprese salad is a classic Italian dish made with fresh mozzarella, sliced tomatoes, and basil. It’s dressed simply with olive oil and a drizzle of balsamic glaze, letting all those fresh flavors shine. This chicken caprese salad is inspired by that recipe, but I add grilled chicken and avocado to make it a satisfying meal. And let’s be real: everything is better with avocado!
Why This Chicken Caprese Salad Is the Perfect Summer Meal
You guys know I’m all about salads. I’d have them everyday if I could! But the best part about this chicken caprese salad is that it takes only 15 minutes to make, and most of that is the cook time for the chicken.
- Fresh and summery. Ripe, juicy tomatoes, basil, and creamy mozzarella make this salad taste like summer on a plate.
- Protein-packed. Layering grilled chicken into the classic caprese equation takes it from starter or side to proper main dish.
- Bright, tangy dressing. I use my favorite balsamic vinaigrette; by tossing the salad in the dressing rather than just drizzling on some balsamic glaze, you get that tangy flavor in every bite!
What You’ll Need
This chicken caprese salad is made with fresh, wholesome ingredients. Scroll down to the recipe card for exact measurements.
- Chicken breast – Using boneless skinless chicken breast keeps it easy.
- Salt and pepper – To season the chicken.
- Fresh mozzarella balls – You can also buy a big ball of fresh mozzarella and cube it. Just don’t use shredded mozzarella, which doesn’t have the same creamy texture.
- Avocado – Adds richness and a buttery texture.
- Spring mix – To bulk up the salad and make it a meal.
- Cherry tomatoes – Grape tomatoes would also work.
- Fresh basil – Essential for caprese flavor.
- Balsamic vinaigrette – Balsamic vinegar and olive oil form the base, with garlic, dried basil, Dijon mustard, lemon juice, salt and pepper to make it tasty.
How to Make Chicken Caprese Salad
This salad comes together in just a few easy steps.
- Make the dressing. In a small bowl, whisk together minced garlic, dried basil, Dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
- Grill the chicken. Preheat your grill to medium-high heat. Season the chicken breast with salt and pepper, then grill for 5–6 minutes per side, or until fully cooked through.
- Slice the chicken. Remove from the grill and let it rest for a few minutes before slicing.
- Assemble the salad. In a large bowl, add spring mix, diced avocado, cherry tomatoes, fresh basil, mozzarella balls, and sliced chicken.
- Serve. Drizzle with balsamic vinaigrette or serve it on the side.
Serving Suggestions
This salad is a full meal on its own, but if you want to incorporate it into a meal, try it with:
- Bread Dipping Oil and focaccia or crusty bread
- Creamy Lemon Garlic Pasta
- Add it to flatbread like in this Charred Corn Caprese Flatbread
Storage
Store the chicken caprese salad components separately in airtight containers for up to 3 days.
Once you’ve dressed the salad, the greens will wilt; it will still keep in the fridge for about a day, but you can add more greens to freshen things up a bit before serving.
More Fresh Salad Recipes
Caprese Chicken Salad With Avocado
- Prep Time: 3 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Yield: 4 salads 1x
- Category: Salad
- Method: Mix
- Cuisine: American
Description
This easy chicken caprese salad turns the classic recipe into a complete meal by layering in grilled chicken, greens, and creamy avocado.
Ingredients
- 1 boneless skinless chicken breast
- salt & pepper to season chicken
- 1/2 cup of halved fresh mozzarella balls
- 1 avocado, diced
- 6 cups of fresh spring mix salad
- 1/2 cup of halved cherry tomatoes
- 1/4 cup of fresh diced basil
Balsamic Vinaigrette:
- 1 garlic clove, minced
- 1 teaspoon of dry basil
- 1 tablespoon of dijon mustard
- 1 tablespoon of lemon juice
- 1/4 cup of balsamic vinegar
- 1/4 cup of olive oil
- salt & pepper to taste
Instructions
- In a small bowl, mix garlic, dry basil, dijon mustard, lemon juice, balsamic vinegar, salt, and pepper. Slowly add in olive oil, whisking the entire time until there is no more oil & vinegar separation. Set aside.
- Heat grill to medium high heat. add seasoned chicken breast to grill and cook for 5-6 minutes per side until there is no more pink.
- In a large bowl add spring mix, avocado, cherry tomatoes, fresh basil, fresh mozzarella balls, and sliced grilled chicken.
- Serve with balsamic vinaigrette
Nutrition
- Serving Size: 1 salad
- Calories: 352
- Sugar: 5 g
- Sodium: 221 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 64 mg
