Chicken Avocado Caprese Salad Recipe

I had to share my Balsamic Chicken Avocado Caprese salad, a quick, bright meal drizzled with a balsamic dressing that doubles as a marinade and hides a clever shortcut you’ll want to try.

I never thought a salad could surprise me, but my Chicken Avocado Caprese makes my fork pause. The bold twist of balsamic vinegar cuts through the cream of the avocados in a way that keeps revealing itself with every bite, kinda like a little flavor secret that wont totally give away.

I like that it walks the line between casual weeknight and something you bring to impress, without feeling try hard. There is a tiny trick in the dressing that doubles as a marinade and it changes everything, but I wont spoil it.

Try it when you want a bright, slightly unexpected dinner.

Ingredients

• Chicken breast: Good lean protein, builds muscle, keeps you full, sometimes dries out if overcooked.
• Avocado: Packed with healthy fats and fiber, creamy texture, makes salad rich and satisfying.
• Cherry tomatoes: Bright, juicy, slightly sweet and tangy, add color and a pop of acidity.
• Fresh mozzarella: Soft cheese, mild flavor, provides protein and calcium, melts gently when warmed.
• Balsamic vinegar: Sweet and tart, deep flavor, concentrates when reduced, pairs great with tomatoes.
• Extra virgin olive oil: Heart healthy monounsaturated fats, fruity aroma, helps dressings cling to greens.
• Basil: Aromatic herb, fresh bite, adds herbal lift and pairs perfectly with tomatoes.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts (about 2 large)
• 1/3 cup balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or maple syrup
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano or 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups mixed salad greens or baby arugula
• 1 pint cherry tomatoes, halved (about 2 cups)
• 8 oz fresh mozzarella balls or fresh mozzarella, torn
• 2 ripe avocados, sliced or diced
• 1/2 cup fresh basil leaves, torn
• 1/4 small red onion, thinly sliced (optional)

How to Make this

1. Whisk together 1/3 cup balsamic vinegar, 1/3 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, 2 cloves minced garlic, 1/2 teaspoon dried oregano (or 1 tsp Italian seasoning), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to make the dressing.

2. Pour off about a third of the dressing into a small bowl and set aside for the salad, then put 1 lb boneless skinless chicken breasts in a zip bag or shallow dish and add the remaining dressing, massaging to coat; chill 30 minutes to 2 hours. if you forget to reserve dressing, you can simmer the used marinade for a few minutes to kill bacteria before using but try to reserve.

3. Preheat grill or large skillet to medium high. Remove chicken from marinade, pat dry with paper towels (this helps it brown), season lightly with extra salt and pepper if needed.

4. Cook chicken 5 to 8 minutes per side depending on thickness, until an instant read thermometer reads 165 F, or there is no pink in the center. let it rest 5 to 10 minutes so the juices settle.

5. While chicken rests, assemble the salad base: 4 cups mixed salad greens or baby arugula, 1 pint halved cherry tomatoes, 8 oz fresh mozzarella balls or torn fresh mozzarella, and 1/4 small thinly sliced red onion if using.

6. Drizzle the reserved dressing over the greens, tomatoes, mozzarella and onion and toss gently to coat. taste and add a little more salt or pepper if it needs it.

7. Slice or dice 2 ripe avocados and fold them in last so they dont brown, then add 1/2 cup torn fresh basil and toss very gently.

8. Slice the rested chicken across the grain, arrange on top of the salad, drizzle any extra dressing you like over the chicken, and serve right away.

Equipment Needed

1. Large mixing bowl (for whisking the dressing and marinating the chicken)
2. Whisk or fork (to emulsify the dressing)
3. Measuring cups and spoons
4. Zip-top bag or shallow dish (for the marinade)
5. Small bowl and spoon (to hold the reserved dressing, dont forget this)
6. Grill or large heavy skillet plus tongs or spatula
7. Instant-read thermometer (to check the chicken reaches 165 F)
8. Cutting board, sharp chef’s knife and paper towels

FAQ

Chicken Avocado Caprese Salad Recipe Substitutions and Variations

• Chicken breasts: 2 cups shredded rotisserie chicken (no cooking, great flavor), or 1 lb turkey cutlets (cook same way as chicken), or 14 oz extra-firm tofu, pressed and grilled (marinate first so it isnt bland).
• Balsamic vinegar: 1/3 cup red wine vinegar + 1 tsp honey (tastes similar but brighter), or 1/3 cup apple cider vinegar + pinch sugar, or 2 tbsp balsamic glaze diluted with 1 tbsp water for a sweeter, more concentrated flavor.
• Fresh mozzarella: burrata (same amount, much creamier), or 8 oz crumbled feta (saltier and tangier), or 8 oz soft goat cheese (adds a tangy creaminess).
• Avocados: 1 cup canned white beans, drained and rinsed (creamy + extra protein), or 1 cup diced mango for sweet contrast, or 1 cup sliced cucumber + a handful toasted nuts for crunch and freshness.

Pro Tips

– Don’t overdo the acid in the marinade. 30 minutes to 2 hours is fine; much longer and the vinegar will start to “cook” and make the chicken mealy. If you need faster flavor, butterfly or pound the breasts so the marinade penetrates quicker.

– Always reserve some dressing before you add raw chicken, and if you accidentally use it all, simmer the leftover marinade for a few minutes to kill bacteria before using as a sauce. For a glossy glaze, reduce a portion of the used marinade in a small pan until slightly thickened.

– Pat the chicken very dry and let it rest at room temp 10 to 20 minutes before cooking so it browns instead of steams. Use an instant read thermometer and pull it at 165 F, then rest again 5 to 10 minutes before slicing across the grain for tender pieces.

– Add avocado and fresh basil at the last second and toss gently. Tossing avocado with a squeeze of lemon or lime keeps it from browning, and draining/moisture-squeezing the mozzarella and tomatoes a little prevents a soggy salad.