Easy Chicken Caprese Salad With Avocado

Name: Easy Chicken Caprese Salad With Avocado
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: ¼ Cup Balsamic Vinegar; ¼ Cup Olive Oil; 2 cloves Garlic, minced; 2 Tablespoons Brown Sugar; 1 teaspoon Dijon Mustard; 1 teaspoon Italian seasoning; 1 teaspoon Kosher Salt; ½ teaspoon Black Pepper; 1 ¼ pounds Boneless Skinless Chicken Breast; 1 pint Cherry or Grape Tomatoes, sliced in half; 8 ounces Mozzarella Balls (Ciliegine); 1 Avocado, sliced; ¼ Cup Fresh Basil, sliced chiffonade (about 12 large leaves); Olive oil spray for cooking

by Kayla Berman on July 24, 2026 0 comments

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My deliciously simple, spectacularly summery Chicken Caprese Salad recipe is light, bright, and guaranteed to satisfy even the biggest hunger. Between the juicy chicken, sweet tomatoes, creamy mozzarella, rich avocado, fresh basil, and tangy balsamic vinaigrette, every bite is loaded with yummy flavor!

If you’re looking for a salad recipe that eats like a meal, this grilled chicken caprese salad is for you. Much like my bacon ranch chicken salad with cheddar, there’s plenty of protein to keep you fueled up. But, unlike other chicken salad recipes that are creamy and a bit heavy, this one is decidedly not thanks to the bright acidity of tomatoes and balsamic vinegar.

If you loved my baked chicken caprese skillet but can’t bear to turn on the oven, this cooler caprese cousin is the way to go. You get all the creamy cheese, tender chicken breast, and juicy, tangy flavors in every bite, but in a format that is summer-ready and sweat-free. Oh, and it’s also excellent for meal prepping, packed lunches, and picnics. Huzzah!

Better yet, my caprese chicken salad recipe comes together in just 30 minutes from start to finish and is made with just 11 simple ingredients. That’s about as easy as it gets!!! So, next time you’re craving the taste of summer without any fuss, give this exceptionally easy, terrifically tasty salad recipe a try. It’s sure to become a family favorite!

Love the flavor of caprese salad as much as I do? Check out my tortellini caprese salad, cottage cheese caprese toast, and roasted corn caprese pasta salad recipes next!

Why You’ll Love This Chicken Caprese Salad Recipe

Quick & Easy – Despite the vibrant flavors in every bite, this fantastic meal is ready in just 30 minutes. It’s also made with a short list of simple, easy-to-find ingredients, at least half of which I’d bet you already have in the pantry.
Macro Magic – With a whopping 40 grams of protein and just 9 net carbs per serving, caprese salad with chicken is a no-brainer for swimsuit season.
Summery Flavors, All Year Round – While I usually reserve caprese salad for peak tomato season in the summer, this recipe uses greenhouse-grown cherry tomatoes that are available all year round. That means you can get a taste of July sunshine on any night, including in cold, dark January!

Nutritional Deep Dive

This grilled chicken caprese salad delivers an impressive 40 grams of protein per quarter recipe, making it an ideal choice for post-workout recovery, muscle maintenance, or anyone following a high-protein eating plan. At 540 calories per serving, it’s substantial enough to serve as a complete, satisfying meal that will keep you full for hours without leaving you feeling heavy.

The 37 grams of fat might seem high at first glance, but it comes primarily from heart-healthy sources like olive oil, avocado, and mozzarella. These monounsaturated and omega-3 fats support cardiovascular health, reduce inflammation, and help your body absorb the fat-soluble vitamins A, D, E, and K present in the fresh vegetables and herbs.

With only 12 grams of carbohydrates and 3 grams of fiber per serving, this chicken avocado caprese salad fits beautifully into low-carb, keto, and diabetic-friendly meal plans. The minimal carb count also means this dish won’t cause blood sugar spikes and crashes, keeping your energy stable throughout the afternoon.

Beyond the macros, this salad is packed with micronutrients—lycopene from the tomatoes for antioxidant protection, calcium from the mozzarella for bone health, potassium from the avocado for blood pressure regulation, and fresh basil that provides anti-inflammatory compounds and vitamin K.

Nutritional Adaptations

While all these numbers are perfectly suitable for my nutritional needs, I want you to be able to tweak this chopped caprese salad recipe to suit your needs. Here are a few ways to do just that:

More Protein – Add a handful of white beans or chickpeas for plant-based protein and extra texture. You can also serve the salad over a bed of protein-packed quinoa or add a few tablespoons of hemp hearts sprinkled on top for an additional 10 grams of protein per serving. For an even bigger protein punch, double the chicken and use it as a meal-prep base for the entire week.
More Fiber – Increase the fiber by serving the salad over a generous bed of greens, which adds volume and nutrients without many calories. Toss in fiber-rich vegetables like diced cucumber, bell peppers, red onion, or artichoke hearts to boost the fiber count to 5-7 grams per serving. Add a quarter cup of cooked quinoa, farro, or wild rice for whole-grain fiber that makes the salad even more filling, or sprinkle on toasted sunflower seeds, sliced almonds, or chia seeds for a crunchy fiber boost.
Lower Calories – Cut calories by reducing the olive oil in the marinade by half and using a non-stick cooking spray to grill the chicken—this alone saves about 60-80 calories per serving. Half the amount of cheese, which trims another 50-70 calories without sacrificing much flavor. Reduce or eliminate the avocado to save approximately 80-100 calories, and replace the brown sugar in the marinade with a zero-calorie sweetener like monk fruit or stevia. Use balsamic vinegar more generously and olive oil more sparingly in the dressing to maintain flavor while keeping the calorie count closer to 350-400 per serving.
Lower Fat – Reduce the fat content by cutting the olive oil in half. Reduce the avocado by half or eliminate it entirely to cut saturated and monounsaturated fats significantly. Grill the chicken using a non-stick pan or cooking spray instead of oil, and consider using chicken tenderloins or ultra-lean chicken breast to further reduce fat content.
Lower Carb/Keto-Friendly – This salad is already naturally low-carb, but you can make it even more keto-friendly by eliminating the brown sugar from the marinade and replacing it with a pinch of erythritol. Skip any grain additions and keep the focus on the chicken, cheese, avocado, and greens for a macro ratio that’s closer to 5-7 grams of net carbs per serving. You can also increase the mozzarella and add a sprinkle of parmesan for more fat and flavor without adding carbs.

Ingredients & Substitutions

Balsamic Vinegar – Balsamic can vary widely in terms of flavor and quality, so make sure you’re looking for the best you can afford. Look for bottles labeled “Aceto Balsamico di Modena” with a short ingredient list—ideally just grape must and wine vinegar without added caramel coloring or thickeners.
Olive Oil – If you have it, salad dressing is a great spot for using cold-pressed finishing oil. If not, your regular olive oil will do great!
Garlic – Make sure you’re using freshly minced garlic for the best flavor.
Brown Sugar – Just a hint of added sweetness helps balance out the tang of the marinade and encourages browning. Feel free to swap in maple syrup, agave, or honey if you prefer.
Dijon Mustard – This both adds tang and helps emulsify the vinaigrette. If needed, you can swap in spicy brown mustard or make your own dijon by mixing 1 teaspoon each of dry mustard powder, white wine vinegar, and water.
Italian Seasoning – For multiple yummy herbs in one convenient bottle! If you don’t have it on hand, make your own.
Boneless Skinless Chicken Breast – Using lean white meat helps keep fat to a minimum. If you prefer dark meat, feel free to swap in boneless skinless chicken thighs.
Cherry or Grape Tomatoes – Cherry tomatoes are juicier with thinner skin (like mini heirlooms), while grape tomatoes are meatier (like mini Romas). Feel free to use whichever you prefer. You can also use chopped whole tomatoes if they’re in season.
Fresh Mozzarella Balls (Ciliegine) – I love the convenience of these adorable, pre-portioned mozzarella balls. You can also chop or tear larger pieces of fresh mozzarella, or swap in marinated mozzarella for an extra pop of rich flavor.
Avocado – For added richness and fiber.
Fresh Basil – Because you can’t have a proper caprese salad without basil!

How To Make Chicken Caprese Salad

Step 1: Prep the chicken for even cooking. Either butterfly the chicken breasts by slicing them in half horizontally, or use a meat mallet to pound them to an even ½-inch thickness—this ensures they cook quickly and stay juicy. Place the prepped chicken in a large bowl or gallon-sized ziploc bag.

Step 2: Make the balsamic vinaigrette and marinate the chicken. Whisk together the balsamic vinegar, olive oil, minced garlic, brown sugar, Dijon mustard, and Italian seasoning in a small bowl until well combined. Pour ¼ cup of the marinade over the chicken, toss to coat every piece, and let it marinate at room temperature for 30 minutes while you prep the rest of your ingredients. Reserve the remaining marinade to use as your dressing later.

Step 3: Cook the chicken until golden and perfectly done. Spray a large skillet or grill pan with olive oil spray and heat it over medium heat. Add the marinated chicken and cook undisturbed for 5-7 minutes per side until it’s beautifully golden brown and the internal temperature hits 165°F on an instant-read thermometer.

Step 4: Let the chicken rest before slicing. Remove the chicken from the heat and let it rest for at least 5 minutes so the juices redistribute and keep it tender. You can also let it cool completely if you’re meal-prepping or prefer a chilled salad.

Step 5: Build your salad base. Arrange the cherry tomatoes, mozzarella balls, diced avocado, and fresh basil chiffonade in a large serving bowl or on individual plates. Slice the rested chicken into bite-sized pieces and place it on top of the salad.

Step 6: Dress and toss to perfection. Drizzle the reserved balsamic vinaigrette over the entire salad, toss gently until everything is glossy and coated, season with kosher salt and black pepper to taste. Enjoy while the chicken is still warm, or pack it into containers for easy grab-and-go lunches later in the week.

balsamic vinaigrette/marinade ingredients added to a small mixing bowl.

whisked balsamic vinaigrette/chicken marinade.

Optional Variations

Dairy-Free – Make this salad dairy-free by swapping the mozzarella balls for dairy-free mozzarella alternatives made from cashews or almonds, or simply omit the cheese entirely and add extra avocado, olives, or toasted pine nuts for richness and texture. Marinated artichoke hearts or roasted red peppers also add a creamy, tangy element that mimics the role of cheese without any dairy.
Vegetarian – Transform this into a vegetarian meal by replacing the chicken breast with marinated and grilled portobello mushrooms, extra-firm tofu, or tempeh that’s been marinated in the same balsamic mixture for maximum flavor. You can also use marinated white beans, chickpeas, or lentils for a protein-packed plant-based option that absorbs the dressing beautifully. Add roasted vegetables like zucchini, eggplant, or bell peppers for extra heartiness, and increase the mozzarella or add crumbled feta for additional protein and richness.
Switch Up the Protein – Swap the chicken breast for grilled shrimp that’s been marinated in the same balsamic mixture for 15-20 minutes—it cooks in just 2-3 minutes per side and adds a sweet, briny flavor that pairs beautifully with the tomatoes and mozzarella. Try seared salmon fillets or tuna steaks for a heart-healthy omega-3 boost with a more sophisticated flavor profile, or use thinly sliced grilled steak like flank or sirloin for a heartier, steakhouse-inspired version. For a budget-friendly option, use rotisserie chicken that you’ve shredded or cubed and tossed with a bit of the balsamic marinade to infuse flavor without any cooking required.
Add a Carb – Turn this caprese chicken salad into a more substantial meal by serving it over a bed of cooked quinoa, farro, or wild rice for nutty whole-grain flavor and extra fiber that soaks up the balsamic dressing beautifully. Toss the salad with cooked pasta like penne, farfalle, or orzo for a cold pasta salad version that’s perfect for potlucks and picnics—just add a little extra dressing to coat everything evenly.
Extra Vegetables – Add roasted red peppers, marinated artichoke hearts, or sun-dried tomatoes for deeper, more intense Mediterranean flavors. Toss in thinly sliced red onion, cucumber ribbons, or shaved fennel for extra crunch and a refreshing bite. Roasted vegetables like zucchini, eggplant, bell peppers, or asparagus add a smoky, caramelized sweetness that makes the salad feel more substantial. Try adding kalamata or Castelvetrano olives for briny, salty pops of flavor, or toss in peppery arugula and fresh spinach for more greens and a slightly bitter contrast to the sweet balsamic.
Try a Different Sauce or Dressing – Swap the balsamic vinaigrette for a creamy pesto made with fresh basil, garlic, pine nuts, parmesan, and olive oil for a rich, herbaceous flavor that clings to every ingredient. Then, try a creamy balsamic reduction drizzled over the top for a thicker, sweeter glaze that adds restaurant-quality presentation and concentrated balsamic flavor.

Expert Tips

Marinate for maximum flavor, but don’t overdo it. Thirty minutes at room temperature gives the chicken time to absorb the balsamic flavors without the acid breaking down the protein too much, which can make the texture mushy. If you need to marinate longer, refrigerate the chicken for up to 12 hours, but bring it back to room temperature for 10-15 minutes before cooking so it cooks evenly.
Use an instant-read thermometer for perfectly cooked chicken every time. Chicken breast can go from juicy to dry in just a minute or two, so check the internal temperature at the thickest part—you’re looking for 162-163°F. Pull the chicken off the heat right when it hits that mark, and the carryover cooking during the resting period will finish the job without overcooking past 165ºF.
Don’t skip the resting step. Letting the chicken rest for at least 5 minutes after cooking allows the juices to redistribute throughout the meat instead of running all over your cutting board when you slice it. Cover it loosely with foil if you want to keep it warm, but don’t wrap it tightly or the steam will soften the beautiful golden crust.
Drain your mozzarella balls well to avoid a watery salad. Fresh mozzarella sits in brine, water, or olive oil and if you don’t drain it properly, that liquid will dilute your dressing and make everything soggy. Pat the mozzarella balls dry with paper towels before adding them to the salad, or let them drain in a colander for a few minutes while you prep everything else.
Slice your avocado at the last possible moment. Avocado starts browning as soon as it’s exposed to air, so cut it right before you’re ready to assemble the salad. If you need to prep it ahead, toss the sliced avocado with a little lemon or lime juice and press plastic wrap directly against the surface to minimize oxidation.
Reserve extra marinade before it touches raw chicken. Always set aside the portion you’ll use as dressing before adding any marinade to raw chicken to prevent cross-contamination. If you accidentally forget, bring the used marinade to a rolling boil for at least 1 minute before using it as a dressing.
Let the salad come together at room temperature for the best flavor. Cold ingredients straight from the fridge can mute flavors and make the mozzarella rubbery, so if you’re using refrigerated tomatoes or cheese, let them sit at room temperature for 15-20 minutes before assembling. The warmth of the freshly cooked chicken will also help marry all the flavors together beautifully.
Use high-quality ingredients since there are so few of them. This salad is all about showcasing fresh, simple ingredients, so splurge on ripe, in-season tomatoes, fresh mozzarella, and good balsamic vinegar. A good balsamic should be thick enough to coat the back of a spoon lightly and taste sweet, tangy, and slightly syrupy rather than harsh or overly acidic. Spending a few extra dollars on a mid-range bottle (around $10-15) makes a noticeable difference in both the marinade and the finished salad.
Adjust the sweetness of your marinade to taste. Balsamic vinegar brands vary widely in sweetness and acidity, so taste your marinade before adding it to the chicken. If it’s too tart, add a little more brown sugar or honey; if it’s too sweet, balance it with an extra splash of vinegar or a squeeze of lemon juice.

Serving Suggestions

This chicken caprese salad works beautifully as a standalone meal or as part of a larger spread. Serve it as a light lunch or dinner on its own, letting the fresh flavors and satisfying protein take center stage. I like to pair it with crusty air fryer garlic bread, soft black pepper focaccia, or cheesy crescent roll garlic knots to soak up every drop of the tangy balsamic dressing.

For a more substantial meal, serve it alongside a cup of vegetable gnocchi soup, tomato rice soup, or chicken meatball soup, or add a side of smashed broccoli parmesan, creamy pastina, or cheesy cauliflower rice balls. It’s also perfect for entertaining—arrange it on a large platter and let guests serve themselves, or plate it individually for a more elegant presentation.

It’s also fantastic for outdoor gatherings. Pack it in a portable container for picnics, potlucks, or beach days, and assemble it on-site so everything stays fresh and crisp. For a brunch or breakfast twist, serve it alongside scrambled eggs or a frittata for a protein-packed start to your day, or pile it on top of toasted sourdough with a fried egg for a deliciously savory breakfast.

Storage Instructions

Storing Components Separately (Recommended): For the best texture and flavor, store each component separately in airtight containers in the refrigerator and assemble individual portions as needed.
- The cooked chicken will keep for 3-4 days and can be stored sliced or whole—just make sure it’s completely cooled before refrigerating.
- Cherry tomatoes stay freshest when stored at room temperature if you’ll use them within a few days, but refrigerate them in a breathable container if you need them to last longer.
- Fresh mozzarella should stay in its brine or be wrapped tightly in plastic wrap and used within 3-5 days for optimal texture.
- Store the balsamic dressing in a sealed jar or container in the refrigerator for up to 1 week—just shake or whisk it before using since the oil and vinegar will separate.
- Fresh basil is delicate, hates the cold and wilts quickly, so store it with freshly cut stems in a glass of water like a bouquet, covered loosely with a plastic bag, and keep it on the counter.
- Wait to slice the avocado until right before serving, but if you have leftover sliced avocado, press plastic wrap directly against the surface, drizzle with lemon juice, and refrigerate for up to 1 day.
Storing the Complete Salad: If you’ve already assembled the salad, store it in an airtight container in the refrigerator for up to 1-2 days, but keep in mind that the quality will decline as the tomatoes release moisture, the avocado browns, and the basil wilts.
Freezing: The cooked chicken freezes beautifully for up to 3 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil or store it in a freezer-safe container. Thaw it overnight in the refrigerator and slice it cold or reheat it gently before adding it to the salad. Do not freeze the assembled salad, tomatoes, mozzarella, avocado, or fresh basil, as they will become watery and lose their texture when thawed.
Reheating: This salad is typically served cold or at room temperature, but if you prefer warm chicken, reheat the sliced chicken gently in a skillet over medium heat for 2-3 minutes, in the microwave in 30-second intervals, or in a 350°F oven for 5-7 minutes until warmed through. Add the warm chicken to the cold salad components for a delicious contrast in temperatures and textures.

FAQs

What is chicken caprese salad? Why is it called “caprese?”

Chicken caprese salad is a fresh, protein-packed dish that combines grilled or pan-seared chicken with the classic flavors of a traditional caprese salad—ripe tomatoes, fresh mozzarella, basil, and a balsamic dressing. It’s called “caprese” because it’s inspired by the iconic Italian Caprese salad from the island of Capri, which features the same simple, vibrant ingredients that represent the colors of the Italian flag.

What are the best tomatoes for chicken caprese salad?

The best tomatoes for chicken caprese salad are ripe, in-season varieties with great flavor and firm texture. Cherry or grape tomatoes are ideal because they’re sweet, juicy, and hold their shape well, plus they’re available year-round with consistent quality. If you have access to fresh heirloom tomatoes or vine-ripened tomatoes during peak summer season, those work well too. Just dice them into bite-sized pieces and drain off any excess liquid to keep the salad from getting watery.

How to eat chicken caprese salad?

Chicken caprese salad is incredibly easy to eat! Simply toss all the components together so every bite gets a mix of juicy chicken, creamy mozzarella, fresh tomatoes, and tangy dressing, then enjoy it with a fork as a standalone meal or scoop it up with crusty bread to catch all the flavorful juices. You can also pile it on top of greens, grains, or toast to make it more substantial.

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