I paired grilled chicken, creamy avocado, and ripe tomatoes with a balsamic dressing that doubles as a marinade in my Chicken Avocado Caprese, and a clever step in the dressing is what makes this simple salad so unique.
I keep coming back to this Chicken Avocado Caprese because it feels like a tiny fraud of a meal it looks fancy but is shockingly simple. The ripe avocados bring creaminess while that balsamic vinegar based dressing doubles as a marinade so every bite has a bright tang.
I love serving it when the weather tilts warm, it sits perfectly among my Spring Salad Recipes but also holds its ground as a relaxed, satisfying dinner. Some nights I make it just because it hits that fresh but filling spot and I cant help smiling when I take the first forkful.
Ingredients
- Chicken breasts: lean protein that keeps you full builds muscle and tastes great cold.
- Avocado: creamy source of heart healthy fats fiber and vitamins adds richness.
- Fresh mozzarella: soft mild cheese adds protein and creamy tang melts slightly.
- Cherry tomatoes: sweet acidic pop full of vitamin C and antioxidants.
- Balsamic vinegar: tangy sweet note brightens flavors low calorie punch of acidity.
- Extra virgin olive oil: healthy monounsaturated fats helps flavor absorb and feel luxurious.
- Fresh basil: fragrant herb that lifts the salad with bright peppery sweet notes.
- Mixed greens: peppery leaves add fiber vitamins and a crisp leafy base lightens dish.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts (about 2 medium)
- 1/4 cup balsamic vinegar
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tsp Dijon mustard
- 2 cloves garlic minced
- 1 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 4 cups mixed salad greens or arugula
- 1 pint cherry tomatoes
- 8 oz fresh mozzarella (bocconcini or small balls)
- 2 ripe avocados
- 1/4 cup fresh basil leaves
- 2 tbsp balsamic glaze or extra balsamic for drizzling (optional)
How to Make this
1. Whisk together 1/4 cup balsamic vinegar, 3 tbsp extra virgin olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 2 cloves minced garlic, 1 tsp dried Italian seasoning, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth; scoop out about 3 tbsp and set aside for drizzling so you can use the rest as the marinade.
2. Put 1 lb boneless skinless chicken breasts in a shallow dish or zip top bag, pour the remaining dressing over, turn to coat, refrigerate at least 30 minutes and up to 2 hours; dont marinate much longer or the acid will start to break down the meat too much.
3. When you are ready to cook, take chicken out 10 minutes before to come closer to room temp, pat dry with paper towel so it browns, then grill or sear in a hot skillet over medium high heat 6 to 8 minutes per side until an instant read thermometer reads 165 F.
4. Let the cooked chicken rest on a cutting board for 5 minutes so the juices settle, then slice thinly against the grain.
5. While chicken cooks or rests, build the salad: arrange 4 cups mixed salad greens or arugula in a large bowl or platter, halve 1 pint cherry tomatoes and add them, drain 8 oz fresh mozzarella and tear or halve the pieces and scatter over the greens.
6. Halve and pit 2 ripe avocados, scoop into slices or chunks and gently toss them with a little of the reserved dressing so they dont brown and mix into the salad.
7. Add the sliced chicken and 1/4 cup fresh basil leaves torn or chiffonade, then drizzle the reserved dressing over everything; taste and add a pinch more salt or pepper if needed.
8. If you want a pretty finishing touch, drizzle 2 tbsp balsamic glaze or extra balsamic vinegar over the top, this adds that sweet tang and looks great.
9. Serve immediately, leftovers keep best with dressing stored separately and eaten within a couple days. If you forgot to reserve dressing before marinating, bring the used marinade to a boil for at least 3 to 5 minutes to kill bacteria before using as a sauce.
Equipment Needed
1. Medium mixing bowl for the dressing and tossing the salad
2. Whisk to emulsify the balsamic dressing
3. Measuring cups and spoons
4. Shallow dish or zip-top bag for marinating the chicken, dont marinate too long
5. Cast-iron skillet or grill pan for searing or grilling the chicken
6. Instant-read thermometer to make sure chicken hits 165 F
7. Cutting board and sharp chef’s knife for slicing chicken, tomatoes and avocados
8. Salad bowl or large platter plus tongs or salad servers
9. Paper towels for patting the chicken dry
10. Small spoon or ladle to scoop and drizzle the reserved dressing
FAQ
Chicken Avocado Caprese Salad Recipe Substitutions and Variations
- Chicken breasts: swap for shredded rotisserie chicken for a super easy shortcut, or use boneless skinless chicken thighs if you want juicier meat, or firm tofu cubes for a vegetarian twist. Thighs stay moist, rotisserie saves lots of time.
- Balsamic vinegar: use red wine vinegar plus a teaspoon of honey or maple syrup to copy the sweet tang, or apple cider vinegar with a pinch of sugar if thats what you have. Aged balsamic is fine too if you want richer flavor.
- Fresh mozzarella: replace with burrata for extra creaminess, or feta for a salty tang, or sliced provolone for a milder, firmer option that still melts a bit.
- Avocados: swap with diced ripe pear or melon for a sweet juicy contrast, or use a scoop of hummus or smashed white beans to add that creamy mouthfeel if avocados arent available.
Pro Tips
– Marinate smart, not long. 30 minutes to 2 hours gives great flavor, any longer and the vinegar starts to make the chicken mushy. if you forget to set aside some dressing before marinating, bring the used marinade to a rolling boil for 3 to 5 minutes before using it as a sauce.
– Get that nice brown crust: let the chicken come closer to room temp for 10 minutes, pat it very dry, and make sure your pan or grill is screaming hot before it hits the surface. don’t crowd the pan, cook in batches if needed so each piece browns instead of steams. use an instant read thermometer and pull at 165 F.
– Protect the soft stuff. Drain and pat the mozzarella so your salad doesn’t get watery, and toss avocado pieces with a little of the reserved dressing or a squeeze of lemon right after cutting so they stay green. add basil last so it stays bright and not wilted.
– Rest and slice for juiciness and pretty plates. let the cooked chicken rest about 5 minutes, then slice against the grain thinly. drizzle the reserved dressing or a little balsamic glaze at the end, taste and adjust salt or pepper, and keep extra dressing separately if you plan on saving leftovers.
Chicken Avocado Caprese Salad Recipe
I paired grilled chicken, creamy avocado, and ripe tomatoes with a balsamic dressing that doubles as a marinade in my Chicken Avocado Caprese, and a clever step in the dressing is what makes this simple salad so unique.
4
servings
632
kcal
Equipment: 1. Medium mixing bowl for the dressing and tossing the salad
2. Whisk to emulsify the balsamic dressing
3. Measuring cups and spoons
4. Shallow dish or zip-top bag for marinating the chicken, dont marinate too long
5. Cast-iron skillet or grill pan for searing or grilling the chicken
6. Instant-read thermometer to make sure chicken hits 165 F
7. Cutting board and sharp chef’s knife for slicing chicken, tomatoes and avocados
8. Salad bowl or large platter plus tongs or salad servers
9. Paper towels for patting the chicken dry
10. Small spoon or ladle to scoop and drizzle the reserved dressing
Ingredients
1 lb boneless skinless chicken breasts (about 2 medium)
1/4 cup balsamic vinegar
3 tbsp extra virgin olive oil
1 tbsp honey
1 tsp Dijon mustard
2 cloves garlic minced
1 tsp dried Italian seasoning
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
4 cups mixed salad greens or arugula
1 pint cherry tomatoes
8 oz fresh mozzarella (bocconcini or small balls)
2 ripe avocados
1/4 cup fresh basil leaves
2 tbsp balsamic glaze or extra balsamic for drizzling (optional)
Directions
- Whisk together 1/4 cup balsamic vinegar, 3 tbsp extra virgin olive oil, 1 tbsp honey, 1 tsp Dijon mustard, 2 cloves minced garlic, 1 tsp dried Italian seasoning, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth; scoop out about 3 tbsp and set aside for drizzling so you can use the rest as the marinade.
- Put 1 lb boneless skinless chicken breasts in a shallow dish or zip top bag, pour the remaining dressing over, turn to coat, refrigerate at least 30 minutes and up to 2 hours; dont marinate much longer or the acid will start to break down the meat too much.
- When you are ready to cook, take chicken out 10 minutes before to come closer to room temp, pat dry with paper towel so it browns, then grill or sear in a hot skillet over medium high heat 6 to 8 minutes per side until an instant read thermometer reads 165 F.
- Let the cooked chicken rest on a cutting board for 5 minutes so the juices settle, then slice thinly against the grain.
- While chicken cooks or rests, build the salad: arrange 4 cups mixed salad greens or arugula in a large bowl or platter, halve 1 pint cherry tomatoes and add them, drain 8 oz fresh mozzarella and tear or halve the pieces and scatter over the greens.
- Halve and pit 2 ripe avocados, scoop into slices or chunks and gently toss them with a little of the reserved dressing so they dont brown and mix into the salad.
- Add the sliced chicken and 1/4 cup fresh basil leaves torn or chiffonade, then drizzle the reserved dressing over everything; taste and add a pinch more salt or pepper if needed.
- If you want a pretty finishing touch, drizzle 2 tbsp balsamic glaze or extra balsamic vinegar over the top, this adds that sweet tang and looks great.
- Serve immediately, leftovers keep best with dressing stored separately and eaten within a couple days. If you forgot to reserve dressing before marinating, bring the used marinade to a boil for at least 3 to 5 minutes to kill bacteria before using as a sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 391g
- Total number of serves: 4
- Calories: 632kcal
- Fat: 37.8g
- Saturated Fat: 7.2g
- Trans Fat: 0.1g
- Polyunsaturated: 3.8g
- Monounsaturated: 19g
- Cholesterol: 142mg
- Sodium: 300mg
- Potassium: 1200mg
- Carbohydrates: 23.4g
- Fiber: 6.5g
- Sugar: 13g
- Protein: 52g
- Vitamin A: 2000IU
- Vitamin C: 25mg
- Calcium: 362mg
- Iron: 3.4mg
