Caprese Salad with Chicken
This quick Caprese Salad is my favorite way to bring a taste of summer to the table, even on busy nights. It’s a meal I crave when I want something light, colorful, and totally satisfying!
Variations & Substitutions
If you’re looking to shake things up, try swapping chicken breasts for boneless, skinless chicken thighs—they’re extra juicy and flavorful. For a smoky twist, grill the chicken instead of pan-searing.
Out of mozzarella balls? Use slices or cubes of any fresh mozzarella you have. No fresh basil? A sprinkle of dried basil will do in a pinch, but use less since it’s more potent.
Store-bought rotisserie chicken is a fantastic time-saver—just shred and toss it in.
Tips & Tricks for Perfect Results
Pound your chicken to an even thickness for quick, even cooking and maximum juiciness. Let the cooked chicken rest before slicing—this keeps it moist and tender.
If you want extra flavor, marinate the chicken in a little balsamic vinaigrette for 30 minutes before cooking.
Storage & Reheating
This salad is best enjoyed fresh, but leftovers can be stored undressed in an airtight container in the fridge for up to 2 days. Keep the dressing on the side to prevent soggy greens.
If you’re storing avocado, add it just before serving to avoid browning. To reheat, gently warm the chicken slices in the microwave or a skillet, then assemble the salad cold for a refreshing meal.
Caprese Salad with Chicken
Ingredients
- 2 large boneless skinless chicken breasts (about 1 lb)
- 1 tablespoon olive oil
- Salt and pepper to taste
- 5 cups romaine lettuce washed and torn
- 1 cup cherry tomatoes halved
- ½ cup fresh mozzarella balls or chopped mozzarella
- 1 ripe avocado sliced (optional but highly recommended)
- ¼ cup fresh basil leaves thinly sliced
- ½ cup balsamic vinaigrette or balsamic glaze
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high. Add chicken and cook 4–6 minutes per side, until golden and cooked through (internal temp: 165°F). Let rest 5 minutes, then slice.
- In a large bowl, combine lettuce, tomatoes, mozzarella, avocado, and basil.
- Top with sliced chicken and drizzle with balsamic vinaigrette. Toss gently and serve right away.
