I created a Chicken Avocado Caprese featuring balsamic chicken, creamy avocado, fresh mozzarella, and a tangy balsamic dressing that doubles as a marinade.

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I stumbled onto a version of Chicken Avocado Caprese that stopped me mid scroll, and I still think about it. I wanted something that felt bright but not overly sweet, and the way balsamic vinegar shows up here kind of flips expectations, it makes the avocados taste almost savory and fresh at once.

I throw it on a bed of greens for quick weeknight wins, and somehow it reads like those Spring Salad Recipes my friends always screenshot. It’s one of those simple things that looks fancy but totally forgives messy hands and last minute plans.

Ingredients

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Chicken: lean protein, builds muscle, low carbs, keeps salad filling and satisfying.
Avocado: creamy healthy fats, adds silkiness, give you good fiber and keeps you full.
Mozzarella: mild fresh cheese, adds calcium and protein but can be a bit salty.
Tomatoes: juicy, sweet and tangy, vitamin C and lycopene, brightens every bite.
Balsamic vinegar: sweet tart punch, deep flavor, low calories but bold taste for dressing.
Olive oil: heart healthy monounsaturated fats, smooth mouthfeel, helps absorb vitamins.
Basil and lemon: herb fragrance and bright acid, it lifts flavors and slows avocado browning.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts (about 2 large)

3 tablespoons balsamic vinegar (for marinade and dressing)

1/4 cup extra virgin olive oil, divided

1 tablespoon honey or maple syrup (optional, if you like it sweeter)

1 teaspoon Dijon mustard (optional)

2 cloves garlic, minced

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano or Italian seasoning (optional)

6 cups mixed salad greens or baby arugula

1 pint cherry or grape tomatoes, halved (about 2 cups)

8 ounces fresh mozzarella balls or diced fresh mozzarella

2 ripe avocados, sliced or diced

1/3 cup fresh basil leaves, torn

1 small red onion, thinly sliced (optional)

1 tablespoon fresh lemon juice (to brighten and slow avocado browning)

Balsamic glaze or extra balsamic vinegar for drizzling (optional)

How to Make this

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1. Whisk together 3 tablespoons balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon honey or maple (if using), 1 teaspoon Dijon (if using), 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano in a bowl until combined. Spoon out about 3 tablespoons of this mixture into a small bowl and set aside for the dressing.

2. Put the chicken breasts in a zip top bag or shallow dish, pour the remaining marinade over them, squeeze out air and seal or cover. Marinate in the fridge at least 30 minutes, up to overnight for more flavor.

3. Heat a grill or a large skillet over medium high. If using a skillet add a little oil. Remove chicken from the marinade (discard any used marinade left with the raw chicken), cook breasts about 6 to 8 minutes per side until nicely browned and internal temp reaches 165 F. Alternatively bake at 400 F for about 20 to 25 minutes. Cooking time depends on thickness.

4. Transfer cooked chicken to a cutting board and let rest 5 to 10 minutes before slicing thinly. Resting keeps it juicy.

5. While chicken cooks or rests, assemble the salad: in a large bowl combine 6 cups mixed greens or baby arugula, 1 pint halved cherry or grape tomatoes, 8 ounces fresh mozzarella (balls or diced), 1/3 cup torn fresh basil, and thinly sliced small red onion if you like.

6. Cut the 2 ripe avocados into slices or cubes, toss immediately with 1 tablespoon fresh lemon juice to slow browning and add bright flavor, then gently fold avocado into the salad.

7. Taste the reserved 3 tablespoons of marinade and whisk it; if it seems too sharp add a little more olive oil (use from the 1/4 cup you divided earlier), or a touch more honey, and adjust salt and pepper. That reserved vinaigrette is your dressing.

8. Slice the rested chicken and arrange on top of the salad or toss slices into the bowl.

9. Drizzle the salad with the reserved dressing and a little extra balsamic glaze or extra balsamic vinegar if you want a sweet pop, season with more salt and pepper to taste.

10. Toss gently so mozzarella and avocado don’t get mashed, serve right away and enjoy.

Equipment Needed

1. Large mixing bowl
2. Small bowl for dressing, dont skip
3. Whisk
4. Measuring cups and spoons
5. Zip-top bag or shallow dish for marinating
6. Grill or large skillet or baking sheet for oven
7. Tongs or spatula
8. Instant-read thermometer
9. Cutting board and sharp chef’s knife
10. Large salad bowl and serving utensils

FAQ

Q: How should I cook the chicken so it stays juicy?

A: Marinate the breasts 30 minutes to overnight in balsamic, olive oil, garlic, salt and pepper. Pound them a bit so thickness is even, then grill or pan sear over medium high heat about 6 to 8 minutes per side until the internal temp hits 165 F. Let rest 5 minutes before slicing, that helps keep the juices in.

Q: Can I make this salad ahead of time?

A: Yes, sorta. You can cook the chicken and make the dressing up to 2 to 3 days ahead, store separately. Keep tomatoes and greens dry and store them cold. Add avocado and toss everything together right before serving so it doesnt get soggy or brown.

Q: How do I stop the avocado from browning?

A: Toss avocado with the fresh lemon juice as soon as you cut it and cover tightly. Keep it refrigerated and add to the salad at the last minute. The acid slows browning but it wont stop it forever.

Q: Any easy swaps for mozzarella or the greens?

A: Sure. Swap fresh mozzarella for burrata if you wanna be fancy, or feta/goat cheese for a sharper hit. Use baby spinach, romaine or mixed greens instead of arugula. Rotisserie chicken works too if youre short on time.

Q: How do I make the dressing and not overdo the balsamic?

A: Whisk 3 tbsp balsamic with 1/4 cup olive oil, honey to taste, Dijon if using, garlic, salt and pepper. Taste and adjust for sweet vs tangy, add a bit more oil if it tastes too sharp. If you used some of that mix to marinate raw chicken, reserve a portion first or heat the used marinade to a boil before using it on the salad.

Q: How long will leftovers keep and whats the best way to reheat?

A: Keep components separate in airtight containers. Cooked chicken keeps 3 to 4 days in the fridge. Assembled salad is best same day or at most next day. To reheat chicken gently use a low oven or microwave in short bursts so it doesnt dry out, then slice and add to fresh greens.

Chicken Avocado Caprese Salad Recipe Substitutions and Variations

Chicken breasts: shredded rotisserie chicken, cooked shrimp, firm tofu, or canned chickpeas for a vegetarian option — great when you want less fuss
Balsamic vinegar: red wine vinegar plus a pinch of sugar or honey, sherry vinegar, or fresh lemon juice with a touch of maple syrup if you want it brighter
Fresh mozzarella: burrata for extra creaminess, crumbled feta or goat cheese for a tangy kick, or sliced provolone if you want something milder
Avocados: ripe mango slices for a creamy-sweet twist, a scoop of hummus or mashed cannellini beans to mimic creaminess, or steamed edamame for extra protein and bite

Pro Tips

1) Pound the chicken thin and even before you marinate it, otherwise the edges will overcook while the middle is still raw. Pat the breasts dry first so they brown better, and use a thermometer to hit 165 F so you don’t overcook them.

2) Save a little olive oil and a touch more honey or vinegar to tweak the reserved dressing after tasting it. If it’s too sharp add oil, if it’s flat add a bit of sweetener, and whisk it hard so it emulsifies or it will just separate on the salad.

3) Treat the mozzarella and tomatoes like VIPs: drain or pat the mozzarella so it doesnt water down the greens, and salt the tomatoes lightly to bring out more sweetness. Tear the basil with your fingers instead of chopping it, tearing releases more aroma.

4) Add the avocado at the very last minute and toss super gently, or slice it and lay it on top. Tossing too hard will mash it, and lemon juice helps slow browning but doesnt stop it forever so serve soon.

Chicken Avocado Caprese Salad Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I created a Chicken Avocado Caprese featuring balsamic chicken, creamy avocado, fresh mozzarella, and a tangy balsamic dressing that doubles as a marinade.

Servings

servings

Calories

668

kcal

Equipment: 1. Large mixing bowl
2. Small bowl for dressing, dont skip
3. Whisk
4. Measuring cups and spoons
5. Zip-top bag or shallow dish for marinating
6. Grill or large skillet or baking sheet for oven
7. Tongs or spatula
8. Instant-read thermometer
9. Cutting board and sharp chef’s knife
10. Large salad bowl and serving utensils

Ingredients

1 1/2 pounds boneless skinless chicken breasts (about 2 large)
3 tablespoons balsamic vinegar (for marinade and dressing)
1/4 cup extra virgin olive oil, divided
1 tablespoon honey or maple syrup (optional, if you like it sweeter)
1 teaspoon Dijon mustard (optional)
2 cloves garlic, minced
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano or Italian seasoning (optional)
6 cups mixed salad greens or baby arugula
1 pint cherry or grape tomatoes, halved (about 2 cups)
8 ounces fresh mozzarella balls or diced fresh mozzarella
2 ripe avocados, sliced or diced
1/3 cup fresh basil leaves, torn
1 small red onion, thinly sliced (optional)
1 tablespoon fresh lemon juice (to brighten and slow avocado browning)
Balsamic glaze or extra balsamic vinegar for drizzling (optional)

Directions

Whisk together 3 tablespoons balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon honey or maple (if using), 1 teaspoon Dijon (if using), 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano in a bowl until combined. Spoon out about 3 tablespoons of this mixture into a small bowl and set aside for the dressing.
Put the chicken breasts in a zip top bag or shallow dish, pour the remaining marinade over them, squeeze out air and seal or cover. Marinate in the fridge at least 30 minutes, up to overnight for more flavor.
Heat a grill or a large skillet over medium high. If using a skillet add a little oil. Remove chicken from the marinade (discard any used marinade left with the raw chicken), cook breasts about 6 to 8 minutes per side until nicely browned and internal temp reaches 165 F. Alternatively bake at 400 F for about 20 to 25 minutes. Cooking time depends on thickness.
Transfer cooked chicken to a cutting board and let rest 5 to 10 minutes before slicing thinly. Resting keeps it juicy.
While chicken cooks or rests, assemble the salad: in a large bowl combine 6 cups mixed greens or baby arugula, 1 pint halved cherry or grape tomatoes, 8 ounces fresh mozzarella (balls or diced), 1/3 cup torn fresh basil, and thinly sliced small red onion if you like.
Cut the 2 ripe avocados into slices or cubes, toss immediately with 1 tablespoon fresh lemon juice to slow browning and add bright flavor, then gently fold avocado into the salad.
Taste the reserved 3 tablespoons of marinade and whisk it; if it seems too sharp add a little more olive oil (use from the 1/4 cup you divided earlier), or a touch more honey, and adjust salt and pepper. That reserved vinaigrette is your dressing.
Slice the rested chicken and arrange on top of the salad or toss slices into the bowl.
Drizzle the salad with the reserved dressing and a little extra balsamic glaze or extra balsamic vinegar if you want a sweet pop, season with more salt and pepper to taste.
Toss gently so mozzarella and avocado don't get mashed, serve right away and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.