Chicken-Avocado Caprese Salad Recipe | Easy Chicken-Avocado Caprese Salad Recipe
Though we love a nutritious salad packed with wonderful ingredients (check out our crunch salad or our anything-goes grain salad for proof), sometimes quality trumps quantity. The Caprese salad, comprised of just three ingredients—fresh mozzarella, luscious tomatoes, and vivid basil—is perhaps the most iconic illustration of this. We maintained to that premise when making this chicken avocado version, only adding grilled balsamic chicken, creamy avocado, and a bit of romaine for crunch. As a result, a simple salad that is both refreshing and light, but still filling enough to serve as dinner.
Pounding the chicken may appear to be a superfluous step, but trust us when we say it’s well worth it for the most tender and juicy chicken breasts. Thinner meat also means a shorter marinating time, a faster cooking time, and a more visually appealing finished dish (after all, a Caprese should be lovely).
|YIELDS||4 – 6 serving(s)|
|PREP TIME||10 mins|
|TOTAL TIME||45 mins|
how to cook Chicken-Avocado Caprese Salad Recipe
Chicken-Avocado Caprese Salad Recipe: Ingredients
- 3 tablespoons balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon Dijon mustard
- Kosher salt is kosher salt.
- a half cup of extra-virgin olive oil
- 2 boneless, skinless chicken breasts (about 1 pound)
- 14 teaspoon Italian seasoning
- ground black pepper, freshly ground
- 2 heads finely cut romaine lettuce (approximately 8 c.)
- 2 little avocados or 1 large avocado, half and thinly sliced
- 1 container (12 oz.) of small mozzarella balls, drained, halved, or quartered if large
- 1 cup halved cherry or grape tomatoes
- 1/2 cup finely sliced packed fresh basil leaves
Chicken-Avocado Caprese Salad Recipe: Direction
In a medium mixing basin, combine the vinegar, syrup, mustard, and 3/4 teaspoon salt. Slowly drizzle in the oil while whisking.
Place the chicken between two pieces of plastic wrap and pound into 1/2″-thick pieces with a meat mallet. Season the chicken all over with Italian seasoning, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large mixing basin. Pour 1/4 cup balsamic dressing over the chicken; keep the remaining dressing refrigerated until ready to use. Turn chicken to coat and marinate for at least 15 minutes at room temperature, tossing occasionally, or cover and refrigerate for up to 3 hours.
Preheat a grill to medium-high heat for 5 minutes (or preheat a grill pan for 5 minutes). Grill the chicken for 5 minutes per side, flipping halfway through, until golden brown and cooked through. Allow to cool somewhat on a cutting board.
In the meantime, divide the lettuce, avocado, mozzarella, tomatoes, and basil among the bowls. Arrange thinly sliced chicken in dishes. Drizzle with remaining dressing.