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Chicken Caprese Salad Recipe

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4.3 from 266 reviews

A fresh and vibrant Chicken Caprese Salad combining tender grilled chicken breast with kale, cherry tomatoes, mini mozzarella balls, sweet corn, avocado, and a homemade balsamic honey Dijon dressing. This salad is perfect for a light yet satisfying meal, blending Italian flavors with wholesome ingredients.

Ingredients

Dressing

  • ⅓ cup extra virgin olive oil
  • ¼ cup onion, minced
  • 2 cloves fresh garlic, minced
  • ¼ cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure honey
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Chicken

  • 2 lbs chicken breast (tenderloins recommended)
  • Kosher salt and freshly ground black pepper, to taste
  • Oil for grilling

Salad

  • 8 cups kale leaves (or mixed greens)
  • 1 cup cherry tomatoes (or grape tomatoes, halved)
  • 1 cup mini mozzarella balls (halved)
  • 1 cup sweet corn kernels
  • 2 avocados, diced and sprinkled with lime juice
  • 1 bunch fresh basil leaves, shredded

Instructions

  1. Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, minced onion, minced garlic, balsamic vinegar, Dijon mustard, honey, kosher salt, and black pepper until well combined. Cover and refrigerate the dressing until ready to use.
  2. Prepare the Chicken: Pat the chicken breasts dry with paper towels to remove any excess moisture. Season both sides evenly with kosher salt and freshly ground black pepper, pressing the seasoning into the meat to adhere well.
  3. Grill the Chicken: Heat and grease your outdoor grill or an indoor grill pan with oil. When the grill is hot, place the chicken breasts on it. Cook until both sides are evenly marked with grill lines and the center is no longer pink, taking care not to overcook and dry out the chicken.
  4. Rest the Chicken: Transfer the grilled chicken to a cutting board and let it rest for 5-10 minutes. This resting period allows juices to redistribute, ensuring tender and juicy slices.
  5. Assemble the Salad: In a large salad bowl, combine the kale leaves, halved cherry tomatoes, halved mini mozzarella balls, sweet corn kernels, diced avocado sprinkled with lime juice, and shredded fresh basil leaves.
  6. Add Chicken and Dress: Slice the rested grilled chicken breasts and add them to the salad bowl. Pour your desired amount of the chilled dressing over the salad and toss gently to coat all ingredients. Adjust seasoning with additional kosher salt and freshly ground black pepper if needed.
  7. Serve: Serve the Chicken Caprese Salad immediately for the freshest flavor and texture.

Notes

  • Use kale or any mixed greens depending on preference and availability.
  • To prevent avocado browning, sprinkle freshly diced avocado with lime juice just before adding to the salad.
  • If an outdoor grill is unavailable, an indoor grill pan works well to achieve grill marks and flavor.
  • Allowing the chicken to rest after grilling is crucial for juicy, tender results.
  • The salad and dressing can be prepared in advance to save time; however, toss the salad just before serving.

Find it online: https://recipethrive.com/chicken-caprese-salad-recipe/