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.

Easy Chicken Caprese Salad With Avocado

Description

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!

Ingredients

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For the balsamic marinade & dressing:

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

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Instructions

Either slice the chicken in half (butterfly cut) or pound it to an even thickness of no more than ½ inch. Place the chicken breasts in a large bowl or ziploc bag.
Combine the ingredients for the balsamic marinade in a small bowl. Whisk together. Add ¼ cup of the balsamic marinade to the chicken.
Stir together to coat the chicken. Allow the chicken to marinade at room temperature for 30 minutes.
Spray a large skillet or grill pan with olive oil spray. Place it over medium heat. Add the chicken and cook until it’s golden brown and the internal temperature reaches 165F, about 5-7 minutes per side.
Remove from heat and allow the chicken to rest for at least 5 minutes before slicing. You can allow it to cool completely if you want.
Assemble the tomatoes, mozzarella, avocado and fresh basil. Slice the chicken into bite sized pieces and place it on top.
Pour the reserved balsamic vinaigrette over the salad. Toss together until everything is coated. Serve immediately.

Nutrition

Serving Size: 1/4 Recipe
Calories: 540 Calories
Fat: 37g
Carbohydrates: 12g
Fiber: 3g
Protein: 40g