Description
This Balsamic Chicken Caprese Salad is a vibrant and flavorful Italian-American dish featuring juicy, seasoned chicken breasts cooked to perfection and served over a bed of fresh mixed greens, cherry tomatoes, creamy mozzarella balls, ripe avocado slices, and fragrant basil leaves. Drizzled with tangy balsamic glaze and vinegar, this salad offers a perfect balance of savory, creamy, and acidic flavors, making it an ideal light lunch or dinner option that is both gluten-free and satisfying.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
Salad
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup fresh mozzarella balls (bocconcini)
- 1 ripe avocado, sliced
- 1/4 cup fresh basil leaves
Dressing and Garnish
- 2 tablespoons balsamic glaze
- 1 tablespoon balsamic vinegar
- Optional: extra olive oil for drizzling
Instructions
- Season the Chicken: Sprinkle the chicken breasts evenly with Italian seasoning, salt, and black pepper to enhance flavor.
- Cook the Chicken: Heat olive oil in a skillet over medium heat. Place the chicken breasts in the pan and cook for 6–7 minutes per side until fully cooked through and golden brown on the outside.
- Rest and Slice: Remove the cooked chicken from the skillet and let it rest for a few minutes to retain juices. Then, slice the chicken into thin strips or bite-sized pieces.
- Assemble the Salad: Arrange mixed greens, cherry tomatoes, mozzarella balls, avocado slices, and fresh basil leaves in a large salad bowl or on a platter for a colorful presentation.
- Add Chicken and Dress: Top the salad with the sliced chicken breasts. Drizzle with balsamic glaze and balsamic vinegar just before serving. If desired, drizzle a little extra olive oil to add richness.
- Serve Immediately: Toss gently if preferred and enjoy this fresh, flavorful salad warm or at room temperature.
Notes
- For enhanced flavor, marinate the chicken in a mixture of balsamic vinegar and olive oil for 30 minutes before cooking.
- This salad can be served warm or cold, making it versatile for different preferences or meal occasions.
