Grilled Chicken Caprese Salad (with avocado)
I firmly believe that adding a grilled protein to a salad makes it about ten times better. It turns something light into a full meal, and that smoky char from the grill takes the flavor up a serious notch. This Grilled Chicken Caprese Salad has classic caprese flavors with juicy grilled chicken, all tossed together with a balsamic honey dressing you’ll want to put on everything.
Caprese is always good, no matter what. Tomatoes, mozzarella, and basil is one of those combinations that never gets old, and I’ve loved it in every form, salads, empanadas, stuffed avocados, you name it. But when I want something light, healthy, and still satisfying enough to call dinner, this grilled chicken caprese salad is my go-to!
The marinade doing double duty as the salad dressing is one of my favorite tricks, it means the chicken and the greens end up tasting like they belong together. If you love this flavor combo as much as I do, my tomato mozzarella caprese salad is another one worth bookmarking, it’s a great side or a starter if you want even more caprese in your life!
Why You’ll Love This Grilled Chicken Caprese Salad Recipe
- It’s a complete meal. Between the protein, cheese, and greens, this grilled chicken caprese salad has everything you need, no extra sides required if you’re short on time.
- The dressing does double duty. Since the marinade and the dressing are the same mixture, you get maximum flavor without needing to make two separate components.
- It’s endlessly adaptable. You can grill the chicken outside, cook it on the stovetop, or prep it ahead of time, so it works no matter your schedule or setup.
- It’s light but filling. The combination of protein, healthy fats from the avocado and olive oil, and fresh veggies keeps you satisfied without feeling heavy.
Ingredient Notes
- Chicken breasts: Boneless, skinless chicken breasts work best here, they grill quickly and soak up the marinade beautifully.
- Balsamic vinegar: The base of both the marinade and the dressing, it adds tang and depth of flavor.
- Olive oil: A good quality olive oil adds flavor to the marinade and dressing.
- Honey: Balances out the acidity of the balsamic vinegar with a touch of natural sweetness.
- Kosher salt: Seasons the chicken and the dressing, adjust down if using a finer table or sea salt.
- Dried basil: Adds an herby, slightly sweet flavor to the marinade that complements the fresh basil in the salad.
- Garlic powder: A quick and easy way to add savory depth without needing fresh garlic on hand.
- Coarse ground black pepper: For just a little bit of heat.
- Dried oregano: Rounds out the Italian-inspired flavor profile alongside the basil.
- Romaine: A sturdy, crisp lettuce that holds up well to the dressing and toppings without wilting too quickly.
- Fresh mozzarella balls: We used mini ones, these add that classic creamy caprese element in a size that’s perfect for salads.
- Cherry tomatoes: Sweet and juicy, they bring that essential caprese flavor to every bite.
- Avocado: Adds creaminess and healthy fats, making the salad feel more substantial.
- Fresh basil: Adds a burst of fresh, aromatic flavor that dried basil alone can’t replicate.
- Balsamic glaze: An optional finishing touch that adds a concentrated sweet-tangy flavor and a nice drizzle for presentation.
Variations & Substitutions
- No grill? No problem. Cook the chicken in a skillet on the stovetop with a tablespoon of oil, flipping until cooked through.
- Swap the protein. Grilled shrimp or salmon would also work beautifully with these same caprese flavors and dressing.
- Try a different green. Baby spinach or arugula can stand in for romaine if you want a slightly different texture or a bit of peppery bite.
- Make it dairy-free. Simply omit the mozzarella, or use a dairy-free mozzarella alternative if you still want that cheesy element.
- Change the marinade/ dressing: Use red wine vinegar and lemon juice instead of the balsamic vinegar for a different dressing and marinade flavor profile.
Tips for Success
- Don’t skip the marinating time. Letting the chicken sit in the marinade for at least 2 hours (up to 8) really lets the flavors soak in, so try to plan ahead if you can.
- Let the chicken rest before slicing. Giving the chicken 10 to 15 minutes to rest after grilling helps keep all those juices inside instead of ending up on the cutting board.
- Dress individual portions if meal prepping. Tossing the whole salad with dressing means soggy leftovers, so keep the dressing separate and add it right before eating if you’re planning ahead.
- Serve it cold for a refreshing option. If you want a totally chilled salad, cook the chicken a day in advance and let it chill in the fridge before slicing and assembling.
How to Serve Chicken Caprese Salad
This chicken caprese salad is hearty enough to serve as a full meal on its own, but a few extras can round it out even more. I love setting out a plate of tomato bruschetta alongside it or serving this salad with something heavier like pasta with mushroom cream sauce!
Storage Suggestions
Store any leftover components separately for the best results, the chicken, undressed salad, and dressing should each go in their own airtight containers in the refrigerator.
The chicken and dressing will keep well for up to 4 days, while the assembled salad ingredients (without avocado) are best eaten within a day or two for the freshest texture. Add sliced avocado fresh each time you serve, since it browns quickly once cut.
Frequently Asked Questions
Does chicken go with caprese salad?
Yes, chicken pairs wonderfully with caprese salad, its mild flavor lets the classic tomato, mozzarella, and basil combo shine while adding enough protein to turn the salad into a full meal. Grilling the chicken adds a smoky char that plays especially well against the fresh, bright caprese flavors!
Can I make this salad ahead of time for meal prep?
Yes, this chicken caprese salad is great for meal prep as long as you keep the components separate. Store the chicken, dressing, and salad ingredients in individual containers, then assemble and dress each portion right before eating to keep everything fresh and crisp.
Grilled Chicken Caprese Salad
Ingredients
- 1 ½-2 pounds chicken breasts, boneless and skinless 700-900 grams
For the chicken marinade and dressing:
- 6 tablespoons balsamic vinegar
- 6 tablespoons olive oil
- ¼ cup honey
- 2 teaspoons kosher salt
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon coarse ground pepper
- ¼ teaspoon dried oregano
To assemble the salad:
- 8-10 cups chopped romaine
- 8 oz mini mozzarella balls, cut in half 225 grams
- 1 cup cherry tomatoes cut in half
- 1-2 avocados sliced
- ¼ cup fresh basil leaves sliced thin or chopped
- Balsamic glaze or balsamic reduction optional
Instructions
To marinate and grill the chicken:
- In a mason jar, add all the ingredients for the marinade/dressing. Shake with a lid on until combined. Alternatively, you can whisk it all together in a liquid measuring cup or small mixing bowl.
- Add ? cup of this marinade/dressing (save the rest to use as your salad dressing) to a zipper top bag and add the chicken. Squish around to cover the chicken. Marinate at least 2 hours up to 8 hours in the fridge.
- When ready to grill the chicken, remove from the fridge while you preheat your grill to medium heat for about 20 minutes. Aim for about 450F (230 C).
- Oil the grill grates if needed and place the chicken pieces down.
- Close and grill, flipping the chicken every 5 minutes until the chicken is cooked through.
- Remove the chicken from the grill and let rest for 10-15 minutes before slicing.
To assemble the salad:
- Slice or dice the chicken
- Add all the salad ingredients and the chicken to a large bowl,or layer them on a serving platter and toss with your desired amounts of dressing.
- Drizzle with balsamic glaze, if desired.
Notes
- If you use normal table or sea salt, use half the amount.
- If you want this salad totally cold, cook the chicken a day before serving and chill in the fridge before slicing.
- You can cook the chicken on the stove instead of on the grill, if desired. Add a tablespoon of oil in a skillet over medium heat and cook, flipping halfway during cooking until chicken is done.
- Dress individual bowls to be able to keep leftovers.
Step by step preparation process photos for Grilled Chicken Caprese Salad:
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