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This Chicken Caprese Salad is prepared with a simple balsamic vinaigrette, fresh mozzarella cheese, fresh tomatoes, and juicy chicken breasts. These key ingredients provide a super filling meal and so much flavor!
Balsamic Chicken Salad
This is the best chicken Caprese salad because it’s an even more flavorful and savory take on a traditional Caprese salad. It’s super filling because it’s packed full of protein—and even better because it’s full of flavor.
It makes for a delicious lunch, dinner, or side dish. The only thing that would make this delicious salad better is leaving room for seconds!
Why You’ll Love this Caprese Salad Recipe:
- Flavorful: The homemade balsamic vinaigrette is packed full of flavor. The dijon mustard balanced with the maple syrup, with both the garlic and Italian seasoning provides a wealth of taste to be desired!
- Filling: This hearty salad is a protein-filled spin on the classic Caprese salad. While it can make a great side, it could make for a perfect main dish because it’s both filling and flavorful!
- Easy-to-make: Salads are generally easy to make because it’s simply tossing ingredients in a bowl. Well, even though this Chicken Caprese Salad requires a few extra steps from cooking the chicken to making your dressing, it’s still super simple and with the effort!
How to Make Chicken Caprese Salad
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare the sheet pan. See the exact temperature and measurements in the recipe card below.
- Prepare and season the chicken according to instructions.
- Place the chicken onto the prepared sheet pan and bake. While it bakes, start on step #5.
- Take the chicken out and let it rest. Once cooled, you can cut it up.
- Mix the dressing ingredients while adding the olive oil slowly.
- Add spring mix to a large bowl and top with dressing. Once tossed, divide into serving bowls.
- Garnish with your sliced chicken, fresh mozzarella balls, cherry tomatoes, and fresh basil leaves that have been thinly sliced. A drizzle of balsamic glaze to top it off is optional.
- Serve and enjoy your delicious Caprese chicken salad!
Caprese salad is a simple Italian salad made from sliced fresh mozzarella, tomatoes, and basil and seasoned with salt and olive oil. This recipe takes all of those elements and turns them into a hearty meal served over spring mix and topped with chicken.
Caprese is pronounced kuh-pray-zay.
Although basil is one of the fundamental flavors in a Caprese salad, you can substitute it with fresh oregano or arugula if you’re not a fan.
You sure can! I recommend using boneless, skinless chicken thighs for the easiest swap. They may take slightly longer to cook.
If you don’t have maple syrup, you can use brown sugar in the dressing instead.
Homemade Balsamic Dressing
The best part about this recipe is that you can make the balsamic vinaigrette dressing separately, store it in a mason jar with the lid sealed on tight, and place it in the fridge to use again later or on another salad.
Stored properly, this delicious homemade balsamic vinaigrette can last up to two weeks.
Make Ahead Instructions
You can cook the chicken up to 1 day in advance of when you plan to serve it. Store the chicken in an airtight container in the refrigerator until ready to serve.
Storage Instructions
Store leftover chicken Caprese salad in an airtight container in the refrigerator for up to 3 days. Enjoy cold or remove and gently reheat the chicken in the microwave.
Freezing Instructions
I do not recommend freezing chicken Caprese salad; however, you can freeze the chicken by itself in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before adding to salads.
Substitutions
- You can use boneless, skinless chicken thighs instead of breasts.
- You can use brown sugar in place of the maple syrup.
- You could also skip the homemade dressing and use store-bought balsamic instead to save time.
- Feel free to use your favorite mix of salad greens, such as Romaine, butter lettuce, arugula, or spinach.
- If you can’t find mini mozzarella balls, you can chop up a larger ball into bite-sized pieces.
- You can use grape tomatoes or a large chopped tomato in place of the cherry tomatoes.
- Feel free to add chopped avocado or diced red onion for a twist.
Tips for the Best Chicken Caprese Salad
- Cook the chicken until it registers 165°F internally at the thickest point.
- Let the chicken rest for at least 10 minutes before slicing to lock in the juices.
- Try not to over-dress the salad, or it will turn soggy.
- If you plan to have leftovers, it’s best to store the salad, dressing, and chicken separately and assemble the salad just before eating.
I hope you enjoy this chicken Caprese salad recipe! Are there changes you made that you’d like to share? What did your friends or family think? I’d love to hear how it turned out. Let me know in the comments below!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Caprese Salad Recipe
This Chicken Caprese Salad is prepared with a simple balsamic vinaigrette, fresh mozzarella cheese, fresh tomatoes, and juicy chicken breasts. These key ingredients provide a super filling meal and so much flavor!
Prep: 15 minutes
Cook: 25 minutes
Total Time : 50 minutes
Rest Time: 10 minutes
Servings: 2 salads
Instructions
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Preheat oven to 400°F. Line a baking sheet with parchment paper.
-
Pat the chicken dry. Drizzle the chicken with olive oil, rubbing it all over the chicken to coat. Season both sides with Italian seasoning, salt, and pepper.
2 boneless, skinless chicken breasts, ½ tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
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Place the chicken on the prepared sheet pan and bake for 25-30 minutes until the chicken is cooked through and the juices run clear.
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While the chicken cooks, whisk together all the dressing ingredients except the olive oil. Slowly stream in the olive oil while whisking.
¼ cup balsamic vinegar, 1 teaspoon maple syrup, 1 clove garlic, 2 teaspoons Dijon mustard, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, Freshly ground black pepper, ¼ cup extra-virgin olive oil
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Remove the chicken from the oven and let it rest for 10 minutes to seal in the juices, then slice.
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To assemble the salad, add the spring mix to a bowl and pour over just enough dressing to coat. Divide into serving bowls.
6 cups spring mix
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Top with the cooked and sliced chicken, mozzarella, cherry tomatoes, and basil. Drizzle with more dressing and serve.
8 ounces mini mozzarella balls, 1 cup cherry tomatoes, ¼ cup fresh basil
Notes
- You can use boneless, skinless chicken thighs instead of breasts.
- You can use brown sugar in place of the maple syrup.
- You could also skip the homemade dressing and use store-bought balsamic instead to save time.
- Feel free to use your favorite mix of salad greens, such as Romaine, butter lettuce, arugula, or spinach.
- If you can’t find mini mozzarella balls, you can chop up a larger ball into bite-sized pieces.
- You can use grape tomatoes or a large chopped tomato in place of the cherry tomatoes.
- Feel free to add chopped avocado or diced red onion for a twist.
- Cook the chicken until it registers 165°F internally at the thickest point.
- Let the chicken rest for at least 10 minutes before slicing to lock in the juices.
- Try not to over-dress the salad, or it will turn soggy.
- If you plan to have leftovers, it’s best to store the salad, dressing, and chicken separately and assemble the salad just before eating.
Storage: Store chicken Caprese salad in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Chicken Caprese Salad Recipe
Amount Per Serving (1 salad)
Calories 765
Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 13g81%
Trans Fat 0.01g
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
Cholesterol 113mg38%
Sodium 1478mg64%
Potassium 885mg25%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 9g10%
Protein 47g94%
Vitamin A 1960IU39%
Vitamin C 47mg57%
Calcium 493mg49%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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