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Grilled Chicken Caprese Salad with Balsamic Vinaigrette Recipe

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4.3 from 29 reviews

A fresh and flavorful Chicken Caprese Salad featuring tender grilled chicken, juicy tomatoes, creamy mozzarella, ripe avocados, and fresh basil, all tossed in a zesty balsamic vinaigrette. Perfect for a healthy lunch or light dinner.

Ingredients

For the Chicken Marinade

  • 1 1/2 lbs. boneless skinless chicken breasts
  • 3 Tbsp olive oil (plus more for grill grates)
  • 1 Tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1/2 tsp honey
  • 1 1/2 tsp dried Italian seasoning
  • 1 tsp minced garlic
  • Salt (1 1/4 tsp)
  • Black pepper (1/2 tsp)

For the Balsamic Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 tsp minced garlic
  • 1 Tbsp honey
  • 2 tsp dijon mustard

For the Salad

  • 1 large head Romaine lettuce, chopped
  • 8 oz fresh mozzarella pearls
  • 10 oz grape or cherry tomatoes
  • 2 medium avocados, chopped
  • 1/3 cup chiffonade basil (basil cut into thin ribbons)

Instructions

  1. Prepare the Chicken Marinade: In a small mixing bowl, whisk together 3 tablespoons olive oil, lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 teaspoon minced garlic, and season with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper.
  2. Marinate the Chicken: Place the chicken breasts in a resealable bag and pound the thicker parts to an even thickness using a meat mallet. Pour the marinade over the chicken in the bag, seal it, and rub the marinade evenly over the chicken. Refrigerate and marinate for 2 to 6 hours.
  3. Preheat the Grill: Preheat your grill to 425°F over medium-high heat. Lightly brush the grill grates with olive oil to prevent sticking.
  4. Grill the Chicken: Place the marinated chicken on the grill. Cook for about 4 to 5 minutes per side, turning once halfway through, until the chicken registers 165°F in the center with an instant-read thermometer.
  5. Rest and Dice the Chicken: Transfer the cooked chicken to a cutting board and let it rest for 10 minutes. After resting, dice the chicken into bite-sized cubes.
  6. Make the Balsamic Vinaigrette: While the chicken marinates, whisk together 1/2 cup olive oil, 1/4 cup balsamic vinegar, 1/2 teaspoon minced garlic, 1 tablespoon honey, and 2 teaspoons Dijon mustard in a bowl until well combined. Cover and refrigerate until ready to use.
  7. Assemble the Salad: In a large salad bowl, add the chopped Romaine lettuce. Top with mozzarella pearls, grape or cherry tomatoes, chopped avocados, and chiffonade basil. Add the diced chicken.
  8. Toss and Serve: Lightly toss the salad to combine the ingredients. Drizzle the balsamic vinaigrette over the salad or serve it on the side for individual portions. Serve immediately for the best freshness.

Notes

  • Marinate the chicken up to 6 hours for best flavor but not more to avoid over-tenderizing.
  • Letting the chicken rest after grilling ensures juicy, tender meat.
  • Use an instant-read thermometer to check doneness accurately.
  • You can substitute fresh mozzarella pearls with sliced fresh mozzarella if preferred.
  • If you don’t have a grill, this chicken can be cooked on a grill pan or skillet over medium-high heat.

Find it online: https://recipethrive.com/grilled-chicken-caprese-salad-with-balsamic-vinaigrette-recipe/