I paired juicy chicken, creamy avocado, ripe tomatoes and fresh mozzarella with a balsamic dressing that doubles as a marinade in my Chicken Avocado Caprese, and there’s one simple trick that makes the whole thing come together in minutes.

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I stumbled on a version of Chicken Avocado Caprese that felt like a little trick you want to keep to yourself. I mean, who expects a salad to grab you by the taste buds and not let go, right?

The tang of balsamic vinegar lifts everything, and the avocados add that buttery, almost sneaky richness that makes you reach for fork after fork. It’s light but somehow totally satisfying, the kind of Spring Salad Recipes idea that works for a quick weeknight or when you want to impress without trying too hard.

I couldn’t help but test it twice.

Ingredients

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Chicken breasts: Lean protein, builds muscle, low carbs, holds dressing well, mild savory flavor.
Balsamic vinegar: Sweet and tangy, adds depth, low calories, contains antioxidants and fermented notes.
Extra virgin olive oil: Rich in monounsaturated fat, heart healthy, gives silky mouthfeel and fruity aroma.
Avocado: Creamy, full of fiber and potassium, lots of healthy fat, makes salad satisfying.
Cherry tomatoes: Juicy, slightly sweet and acidic, vitamin C and lycopene, brightens every bite.
Fresh mozzarella: Soft, mild, provides protein and calcium, balances acidity with creamy texture.
Basil: Bright herbal aroma, adds freshness, contains antioxidants and subtle peppery notes.
Red onion: Sharp, slightly sweet, adds crunch and quercetin antioxidants, enhances savory flavors.
Arugula: Peppery greens, low calorie, provides vitamins A and K, adds lively bite.

Ingredient Quantities

1 pound boneless skinless chicken breasts

1/4 cup balsamic vinegar

1/4 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon honey or maple syrup

2 cloves garlic, minced

Salt and black pepper to taste

4 cups baby arugula or mixed salad greens

1 pint cherry tomatoes, halved

8 ounces fresh mozzarella balls or fresh mozzarella torn into bite size pieces

2 ripe avocados, sliced

1 small red onion, thinly sliced

1/4 cup fresh basil leaves, torn

Balsamic glaze for drizzling optional

How to Make this

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1. Make the marinade/dressing: whisk 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, 2 minced garlic cloves, and salt and black pepper to taste. Before you add raw chicken, spoon out about 3 tablespoons of this mixture and set it aside for dressing later.

2. Put 1 pound boneless skinless chicken breasts in a zip bag or shallow dish, pour the remaining marinade over them, seal or cover and refrigerate for 20 to 30 minutes (up to 2 hours if you have time). Dont leave it all day because the acid can start to change the texture.

3. Heat a grill or a large skillet over medium-high. If using a skillet add a little oil. Remove chicken from the bag, pat it dry with paper towels and discard the used marinade.

4. Grill or sear the chicken about 6 to 8 minutes per side until cooked through and an instant-read thermometer reads 165F. Times vary with thickness so check. Transfer chicken to a cutting board and let it rest for 5 to 10 minutes so the juices settle.

5. While the chicken rests, build the salad: put 4 cups baby arugula or mixed greens in a large bowl, add 1 pint cherry tomatoes halved, 8 ounces fresh mozzarella balls or torn mozzarella, and 1 small red onion thinly sliced.

6. Slice 2 ripe avocados and add them to the bowl. Season the avocado lightly with salt and pepper so it tastes bright and not bland.

7. Slice the rested chicken into strips or bite-size pieces and toss it into the salad.

8. Drizzle the reserved dressing you set aside over the salad and gently toss everything together so the mozzarella and avocados dont get smashed. Taste and add more salt or pepper if needed.

9. Finish with 1/4 cup fresh basil leaves torn over the top and drizzle balsamic glaze if you want a sweet, glossy finish. Serve right away.

Equipment Needed

1. Mixing bowl and whisk, for the marinade and to reserve a few tablespoons
2. Measuring cups and spoons
3. Zip-top bag or shallow dish for marinating the chicken
4. Grill or large skillet plus tongs or a spatula
5. Instant-read thermometer to check the chicken is 165F
6. Cutting board and a sharp chef’s knife
7. Paper towels to pat the chicken dry, dont skip them
8. Large salad bowl and salad tongs or serving spoons

FAQ

How long should I marinate the chicken?
30 minutes to 2 hours gives great flavor, overnight is too much because the vinegar can start to change the texture, if you gotta do longer try 3 to 4 hours but not much more.

What internal temperature should the chicken reach?
Cook until the thickest part reaches 165°F (74°C) on a meat thermometer, then let it rest 5 minutes before slicing so the juices settle.

Can I make this ahead of time?
Yes, cook the chicken and prep tomatoes, onion and mozzarella a few hours in advance, keep avocados and dressed greens separate and assemble right before serving so the avocado wont brown and the greens dont get soggy.

How do I stop the avocado from turning brown?
Toss slices with a little lemon or lime juice or add them just before serving, and store cut avocado with a squeeze of citrus and plastic wrap tight to the surface if you need to hold it briefly.

Any good substitutions or swaps?
Sure, use grilled shrimp, rotisserie chicken or firm tofu instead of chicken, baby spinach instead of arugula, and a dairy free mozzarella or toasted pine nuts if you want a similar texture without dairy.

How long will leftovers keep?
Store in an airtight container in the fridge and eat within 2 to 3 days, but the salad is best the first day since avocado and greens lose quality fast.

Chicken Avocado Caprese Salad Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs (more juicy), shredded rotisserie chicken to save time, or firm tofu or tempeh for a vegetarian twist.
Balsamic vinegar: swap with red wine vinegar plus a drizzle of honey, or apple cider vinegar with a tiny pinch of sugar for similar sweet-tart balance.
Fresh mozzarella: substitute burrata for extra creaminess, or crumbled feta or goat cheese for a tangier punch, or vegan mozzarella if you need dairy free.
Small red onion: try thinly sliced shallot, sliced green onions (scallions), or quick-pickled red onion for a milder brighter bite.

Pro Tips

– Don’t overdo the acid. 20 to 30 minutes is usually enough or the chicken can get mealy, if you need more time use less vinegar or just salt the chicken instead. If you ever want to reuse the marinade, boil it for at least a minute first so it’s safe, otherwise toss it.

– Get the chicken a uniform thickness so it cooks evenly, either butterfly or give it a quick pound with a rolling pin. Pat it very dry before it hits the pan or grill, that dryness is what gives you a proper sear, not steam.

– Add avocado and torn mozzarella last and toss very gently. Salt the avocado slices right after you cut them to bring out flavor and slow browning, and try a little lemon or lime juice if you have it. Use torn mozzarella instead of whole balls if you want the cheese to mingle with the dressing easier.

– Save a few tablespoons of the dressing like the recipe says, then taste before you dress the whole salad. If you want a fancier finish, warm a tiny bit of balsamic with a touch of honey until slightly syrupy and drizzle over each plate, but do that at the end so it stays glossy and doesnt make the greens soggy.

Chicken Avocado Caprese Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I paired juicy chicken, creamy avocado, ripe tomatoes and fresh mozzarella with a balsamic dressing that doubles as a marinade in my Chicken Avocado Caprese, and there's one simple trick that makes the whole thing come together in minutes.

Servings

servings

Calories

706

kcal

Equipment: 1. Mixing bowl and whisk, for the marinade and to reserve a few tablespoons
2. Measuring cups and spoons
3. Zip-top bag or shallow dish for marinating the chicken
4. Grill or large skillet plus tongs or a spatula
5. Instant-read thermometer to check the chicken is 165F
6. Cutting board and a sharp chef’s knife
7. Paper towels to pat the chicken dry, dont skip them
8. Large salad bowl and salad tongs or serving spoons

Ingredients

1 pound boneless skinless chicken breasts
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey or maple syrup
2 cloves garlic, minced
Salt and black pepper to taste
4 cups baby arugula or mixed salad greens
1 pint cherry tomatoes, halved
8 ounces fresh mozzarella balls or fresh mozzarella torn into bite size pieces
2 ripe avocados, sliced
1 small red onion, thinly sliced
1/4 cup fresh basil leaves, torn
Balsamic glaze for drizzling optional

Directions

Make the marinade/dressing: whisk 1/4 cup balsamic vinegar, 1/4 cup extra virgin olive oil, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, 2 minced garlic cloves, and salt and black pepper to taste. Before you add raw chicken, spoon out about 3 tablespoons of this mixture and set it aside for dressing later.
Put 1 pound boneless skinless chicken breasts in a zip bag or shallow dish, pour the remaining marinade over them, seal or cover and refrigerate for 20 to 30 minutes (up to 2 hours if you have time). Dont leave it all day because the acid can start to change the texture.
Heat a grill or a large skillet over medium-high. If using a skillet add a little oil. Remove chicken from the bag, pat it dry with paper towels and discard the used marinade.
Grill or sear the chicken about 6 to 8 minutes per side until cooked through and an instant-read thermometer reads 165F. Times vary with thickness so check. Transfer chicken to a cutting board and let it rest for 5 to 10 minutes so the juices settle.
While the chicken rests, build the salad: put 4 cups baby arugula or mixed greens in a large bowl, add 1 pint cherry tomatoes halved, 8 ounces fresh mozzarella balls or torn mozzarella, and 1 small red onion thinly sliced.
Slice 2 ripe avocados and add them to the bowl. Season the avocado lightly with salt and pepper so it tastes bright and not bland.
Slice the rested chicken into strips or bite-size pieces and toss it into the salad.
Drizzle the reserved dressing you set aside over the salad and gently toss everything together so the mozzarella and avocados dont get smashed. Taste and add more salt or pepper if needed.
Finish with 1/4 cup fresh basil leaves torn over the top and drizzle balsamic glaze if you want a sweet, glossy finish. Serve right away.

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.