Chicken Caprese Salad

5 from 1 vote

Chicken caprese salad is the quintessential summertime dinner salad. Before grilling, pound the chicken breasts to an even thickness for quick cooking and super tender slices. Use the freshest tomatoes, basil, and avocado that you can find, and good quality fresh mozzarella cheese.

Course Main Course, Salad

Cuisine Italian

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 550kcal

Author Danielle Esposti

Equipment

Grill
Grill pan
Rolling Pin
Parchment Paper

Ingredients

1 pound boneless skinless chicken breasts
2 teaspoons Italian seasoning
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper
1 tablespoon olive oil
1 head romaine lettuce chopped (about 4 cups)
1 cup loosely packed basil leaves torn or roughly chopped
2 cups cherry tomatoes halved
8 oz fresh mozzarella bocconcini or peals; see Note 1
1 large avocado diced

Honey Balsamic Dressing

2 tablespoons balsamic vinegar
1 tablespoon honey
¼ teaspoon kosher salt
¼ teaspoon ground pepper
¼ cup extra virgin olive oil

Instructions

Pound the chicken (see Note 2). Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken to cover completely. Using a rolling pin or meat mallet, pound the chicken breast to even thickness of a little less than 1". Set aside and repeat with the remaining chicken breasts.
Combine the Italian seasoning, salt, garlic powder, onion powder, and pepper in a small bowl. Stir to combine. Drizzle the olive oil over the chicken, then rub to coat on all sides. Evenly sprinkle the chicken with the seasoning blend on both sides.
Heat a grill or grill pan over medium high heat (400-450°F). Place the chicken breasts on the grill in a single, even layer leaving a bit of space in-between each piece. Grill for 5-6 minutes with the lid open, or until a nice char forms; flip the chicken using tongs and grill 5-6 minutes on the other side, or until the internal temperature reads 165°F using an instant read thermometer. Transfer the chicken to a cutting board and rest for 10 minutes. Cut against the grain into ½" wide slices.
Make the dressing. Combine the balsamic vinegar, honey, salt, and pepper in a 1-cup measuring cup or small bowl; whisk until well combined and the honey has dissolved. Slowly drizzle in the extra virgin olive oil while whisking constantly until the dressing has emulsified. Taste for seasoning and adjust the salt, pepper, or honey until the dressing feels tangy, but balanced.
Combine the romaine lettuce and ¾ cup of the basil leaves in a large bowl; drizzle with half the dressing, then toss until evenly coated.
Dive the salad between four plates. Top each salad with one-quarter each of the cherry tomatoes, fresh mozzarella, and avocados, then top with one-quarter of the sliced chicken. Sprinkle the remaining basil leaves over the salad, then serve right away with the remaining dressing on the side. Serve right away, and enjoy!

Video

Notes

Note 1. Bocconcini or pearl mozzarella are bite-sized pieces of fresh mozzarella cheese. If you can't source these more specialty "cuts" of fresh mozzarella, dice a ball of fresh mozzarella into one-inch squares.
Note 2. Pound chicken to an even thickness before cooking for several reasons: to ensure consistent seasoning, even cooking, faster cook times, and cooked chicken that is both juicier and more tender.

Nutrition