This caprese chicken salad is packed with marinated chicken, tomatoes, basil, mozzarella, and balsamic. It’s an easy and healthy meal for when you’re craving fast and fresh.
In the summertime, I can’t get enough tomatoes and basil into my body fast enough. We grow both in our garden, along with lettuce, so I often have the makings for this Caprese Chicken Salad on hand in my own yard! How awesome is that?
So, something to know about me… my mom taught me to bake + eat WELL + the power of food as medicine. My dad taught me to cook + honor the beauty of simple ingredients + how to appreciate food & wine. It’s one of the greatest gifts they’ve ever given me, because amidst the crazy diet culture and beauty standards of our world today, my love for food has always trumped any pressures from the media, or society. I’m so grateful.
I remember spending Sundays in the kitchen with my dad. First, we would go to the store, grab some in-season veggies, steaks or fish & scallops. We’d also grab the best “ugly”/beefsteak tomatoes we could find, a fresh ball of mozzarella and basil if we didn’t have any growing at home.
Then, we’d prep some food for dinner and one of us would take a break to cut thick slices of tomato and mozzarella. We’d drizzle them with olive oil, balsamic, salt, pepper, and tear basil leaves all over the plate. While we cooked, we’d snack on the plate, and sometimes he’d let me taste and we’d talk about the wine he was sipping.
This Caprese Chicken Salad feels like a nod to those Sundays. But, it’s easy enough to whip up in about 20-30 minutes on any given night of the week. If you’re in the mood for a sandwich, check out this recipe!
What’s in a Caprese Chicken Salad?
This salad has all of the goodness of a traditional Caprese salad (mozzarella, tomato, and basil) with yummy balsamic chicken and plenty of leafy lettuce. All you need is:
- Balsamic vinegar
- Olive oil
- Salt & pepper
- Tomatoes – we love cherry tomatoes
- Mozarella – I like to use the little mozzarella balls called bocconcini to cut down on slicing, but you can always dice or tear a large mozzarella ball
- Fresh basil
- Balsamic glaze – this is different than balsamic vinegar, it’s reduced and sweeter. I always have it on hand
Is the chicken easy to make?
The chicken in this salad is SO easy to make, and it can be done ahead of time, even the day before you plan to make it. All you need to do is marinate some chicken breasts in balsamic vinegar, olive oil, salt and pepper.
You can bake the chicken in the oven, pan fry it, OR cook it on the grill. Whatever is easiest for you and directions for each are in the recipe below!
Can’t get enough summer salads? Try my Grilled Chicken and Strawberry Salad – I am so obsessed with it!Print
Caprese Chicken Salad
This caprese chicken salad is packed with marinated chicken, tomatoes, basil, mozzarella, and balsamic. It’s an easy and healthy meal!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish/Salad
- Method: Oven/Grill/Stovetop
- Cuisine: Italian American
- Diet: Gluten Free
For the chicken:
- 1 lb. boneless, skinless chicken breasts
- 2 Tbsp. olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp. salt
- 1/2 tsp. pepper
For the salad:
- about 8 cups lettuce – I like a mix of romaine, spinach, and arugula, but anything goes
- about 2 cups halved cherry tomatoes
- 8 oz. bocconcini (baby mozzarella balls) or fresh, mozzarella, cubed
- about 1/2 cup basil leaves
- 2 Tbsp. balsamic glaze, I keep this in the pantry pre-made, but here’s how to make your own
- 2 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- fresh cracked pepper, to taste
- To make the chicken, place all of the ingredients listed under for the chicken into a bowl with a lid or a zip-top bag. Marinate for at least 30 minutes and up to 3 hours.
- To bake the chicken – preheat the oven to 400F and bake for about 30 minutes, or until the internal temperature is 165F.
- To grill the chicken – grill the chicken on medium-high heat for 10-13 minutes per side, or until the internal temperature is 165F.
- To saute the chicken – cook the chicken in a large skillet over medium heat for about 12-14 minutes per side, or until the internal temperature is 165F.
- Once the chicken is cooked, set it aside and allow it to rest while you prepare the salad.
- You can either make 4 individual salads or one big salad. Layer the tomatoes, mozzarella, and basil on top of the lettuce.
- Then, slice the chicken. Drizzle everything the balsamic glaze, olive oil, lemon juice, salt, and pepper. Serve!
- If you want to prep in advance, leave off the balsamic glaze, olive oil, lemon juice, salt, and pepper and add just before serving.
- Serving Size: 1 salad
- Calories: 384
- Sugar: 6 g
- Sodium: 1175 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 70 mg
Keywords: caprese, tomato, chicken