Description
A vibrant and refreshing Chicken Caprese Salad featuring marinated grilled chicken breast, fresh mozzarella pearls, grape tomatoes, ripe avocados, and a fragrant chiffonade of basil, all tossed with a tangy homemade balsamic vinaigrette. Perfect for a light lunch or dinner, combining classic Italian flavors with a healthy twist.
Ingredients
Chicken Marinade
- 1 1/2 lbs. boneless skinless chicken breasts
- 3 Tbsp olive oil (plus more for grill grates)
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 1 1/2 tsp dried Italian seasoning
- 1 tsp minced garlic
- Salt and black pepper to taste (approximately 1 1/4 tsp salt, 1/2 tsp pepper)
Balsamic Vinaigrette
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp minced garlic
- 1 Tbsp honey
- 2 tsp Dijon mustard
Salad
- 1 large head Romaine lettuce, chopped
- 8 oz fresh mozzarella pearls
- 10 oz grape or cherry tomatoes
- 2 medium avocados, chopped
- 1/3 cup chiffonade basil (basil cut into thin ribbons)
Instructions
- Prepare the marinade: In a small mixing bowl, whisk together 3 tablespoons of olive oil, lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, minced garlic, salt, and pepper until well combined.
- Marinate the chicken: Place the chicken breasts in a resealable bag and pound the thicker parts to an even thickness using a meat mallet. Pour the marinade into the bag, seal it, and rub the marinade over the chicken thoroughly. Refrigerate and marinate for 2 to 6 hours.
- Preheat the grill: Heat your grill to 425°F over medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.
- Grill the chicken: Place the marinated chicken breasts on the grill. Cook for about 4 to 5 minutes per side, turning once, until the internal temperature reaches 165°F with an instant-read thermometer.
- Rest and dice chicken: Transfer the cooked chicken to a cutting board and allow it to rest for 10 minutes. Then, dice into cubes.
- Make the balsamic vinaigrette: While the chicken is marinating, whisk together the olive oil, balsamic vinegar, minced garlic, honey, and Dijon mustard in a bowl until emulsified. Cover and refrigerate until ready to use.
- Assemble the salad: In a large salad bowl, add the chopped Romaine lettuce. Top with fresh mozzarella pearls, grape tomatoes, chopped avocados, and chiffonade basil. Add the diced grilled chicken on top.
- Toss and dress: Gently toss all the ingredients together to combine. Drizzle the desired amount of balsamic vinaigrette over the salad or dress individual servings right before serving. Serve immediately for optimal freshness.
Notes
- Marinating the chicken for the full 6 hours enhances the flavor but even 2 hours will work if short on time.
- Make sure to let the grilled chicken rest before dicing to keep it juicy and tender.
- You can substitute fresh basil with other herbs like parsley or arugula if preferred.
- This salad is best served fresh; avoid making it too far in advance to prevent avocado browning.
- If you don’t have a grill, grilling the chicken on a grill pan or stovetop skillet works well too.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
