Brighten your meals with Balsamic Chicken Caprese Salad, a vibrant twist on the classic Italian caprese, featuring juicy chicken in a tangy balsamic glaze paired with fresh tomatoes, mozzarella, and basil. This Italian Caprese Salad is light yet satisfying, ready in 20–30 minutes, making it ideal for busy weeknights or summer lunches. With its bold flavors and simple prep, Balsamic Chicken Caprese Salad is a fresh, protein-packed dish you’ll love. Let’s make it!
Ingredients for Balsamic Chicken Caprese Salad
Here’s what you’ll need for Balsamic Chicken Caprese Salad (serves 4):
For the Chicken:
- 2 tbsp (30ml) olive oil
- 1.25 lbs (565g) boneless, skinless chicken breast, cut into 1-inch pieces
- ½ tsp (2g) salt
- ¼ tsp (0.5g) black pepper
- 3 tbsp (45ml) balsamic salad dressing
- 1–2 tbsp (15–30ml) balsamic vinegar
For the Salad:
- 4 cups (120g) romaine lettuce or Italian mix
- 1–2 medium tomatoes (200–300g), diced (Roma or cherry)
- ¾ cup (150g) fresh mozzarella (ciliegine or small balls)
- ¾ cup (100g) diced English cucumber
- 2–3 tbsp (5–7g) finely chopped fresh basil
Equipment
- Large skillet
- Large platter or bowl
- Tongs or spatula
- Cutting board and knife
- Paper towels
Ingredient Tips
- Chicken Breast: Choose air-chilled for better texture in Italian Caprese Salad; cut evenly for consistent cooking.
- Balsamic Vinegar: Mid-range ($8–15) with grape must for balanced flavor.
- Mozzarella: Fresh ciliegine for authenticity; avocado is a dairy-free swap.
- Lettuce: Romaine or Italian mix for crunch; pat dry to avoid soggy salad.
- Basil: Fresh is key; use 2 tsp dried if unavailable, but flavor will differ.
Directions for Balsamic Chicken Caprese Salad
Let’s create this refreshing Italian Caprese Salad!
Cook the Chicken
In a large skillet, I heat 2 tbsp olive oil over medium-high heat. I season 1.25 lbs chicken pieces with ½ tsp salt and ¼ tsp black pepper, then cook for 5 minutes, stirring occasionally, until nearly cooked through (about 90%).
Add Balsamic Glaze
I add 3 tbsp balsamic salad dressing and 1 tbsp balsamic vinegar to the skillet, stirring to coat the chicken. I cook for 1–2 minutes until the chicken reaches 165°F (74°C), then remove from heat and let rest for 5 minutes.
Assemble the Salad
On a large platter, I arrange 4 cups romaine lettuce, followed by 1–2 diced tomatoes, ¾ cup mozzarella, and ¾ cup cucumber. I top with the warm chicken and sprinkle with 2–3 tbsp chopped basil.
Dress and Serve
I drizzle the Balsamic Chicken Caprese Salad with 1–2 tbsp balsamic vinegar or extra dressing, toss gently, and serve immediately for vibrant flavors.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 10–15 minutes
- Total Time: 20–30 minutes
- Servings: 4 (~250–300g per serving)
- Calories: ~250–275 kcal per serving (based on 1/4 of recipe)
- Macros per Serving: 10g carbs, 25g protein, 14g fat, 2g fiber
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations for Balsamic Chicken Caprese Salad
Try these twists on Italian Caprese Salad:
- Grilled Shrimp: Swap chicken for shrimp, grilling 2–3 minutes per side.
- Vegan Option: Use grilled portobello mushrooms or chickpeas for vegan Balsamic Chicken Caprese Salad.
- Arugula Kick: Replace romaine with arugula for a peppery bite, inspired by Layla Cooks’ Cucumber Blueberry Feta Salad.
- Pesto Drizzle: Add 1 tbsp pesto to the dressing for extra flavor.
- Cherry Tomato Mix: Use halved cherry tomatoes in multiple colors for vibrancy.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a refreshing contrast.
- Serve with Layla Cooks’ Grilled Lemon Herb Chicken for a heartier meal.
- Enjoy with Layla Cooks’ Coconut Cooler for a light complement.
Storage
I store Balsamic Chicken Caprese Salad components separately to keep lettuce crisp: cooked chicken, tomatoes, cucumber, and mozzarella in one airtight container (refrigerate for up to 3 days) and lettuce in another. I assemble and dress just before serving. Cooked chicken lasts 3–4 days in the refrigerator. For meal prep, I store undressed ingredients separately and combine daily. I don’t recommend freezing due to texture changes in fresh vegetables. Reheat chicken in a 300°F (150°C) oven for 5–7 minutes or microwave for 1 minute.
Serving Tips
- Presentation: Arrange on a platter with colorful tomatoes and a basil garnish.
- Garnish: Drizzle with extra balsamic glaze or sprinkle with cracked pepper.
- Pairing: Serve with ciabatta or Layla Cooks’ Easy Peanut Butter Cookies for a sweet finish.
- Portion Size: 1 cup salad with 4–5 oz chicken per serving for a main dish; smaller for sides.
- Occasions: Perfect for summer lunches, picnics, or light dinners with Balsamic Chicken Caprese Salad.
FAQs About Balsamic Chicken Caprese Salad
Here are answers to common questions about making Balsamic Chicken Caprese Salad:
Can I use chicken thighs instead?
Yes, but cook 2–3 minutes longer to reach 165°F (74°C); thighs add richer flavor.
What if I don’t have fresh mozzarella?
Use block mozzarella or avocado for a dairy-free option, though texture will vary.
How do I keep the salad crisp?
Pat vegetables dry and dress just before serving to avoid wilting.
Can I prep this ahead?
Yes, store components separately in the refrigerator for up to 3 days; assemble fresh.
Can I use store-bought balsamic glaze?
Yes, it’s a time-saver; drizzle sparingly to avoid overpowering the salad.
More Chicken Recipes
- Chicken Piccata with Lemon Sauce
- Chicken Cabbage Savory Pirog
- Chicken and Broccoli Baked Alfredo
- Green Chile Chicken Enchiladas
- Mexican Pulled Chicken
Conclusion
Balsamic Chicken Caprese Salad is a fresh, flavorful dish that combines juicy chicken with classic Italian ingredients for a quick, satisfying meal. Perfect for warm days or meal prep, it’s a versatile recipe that’s sure to impress. Try Balsamic Chicken Caprese Salad and enjoy a taste of summer!
Balsamic Chicken Caprese Salad
Ingredients
For the Chicken:
- 2 tbsp 30ml olive oil
- 1.25 lbs 565g boneless, skinless chicken breast, cut into 1-inch pieces
- ½ tsp 2g salt
- ¼ tsp 0.5g black pepper
- 3 tbsp 45ml balsamic salad dressing
- 1 –2 tbsp 15–30ml balsamic vinegar
For the Salad:
- 4 cups 120g romaine lettuce or Italian mix
- 1 –2 medium tomatoes 200–300g, diced (Roma or cherry)
- ¾ cup 150g fresh mozzarella (ciliegine or small balls)
- ¾ cup 100g diced English cucumber
- 2 –3 tbsp 5–7g finely chopped fresh basil
Instructions
Cook the Chicken
- In a large skillet, I heat 2 tbsp olive oil over medium-high heat. I season 1.25 lbs chicken pieces with ½ tsp salt and ¼ tsp black pepper, then cook for 5 minutes, stirring occasionally, until nearly cooked through (about 90%).
Add Balsamic Glaze
- I add 3 tbsp balsamic salad dressing and 1 tbsp balsamic vinegar to the skillet, stirring to coat the chicken. I cook for 1–2 minutes until the chicken reaches 165°F (74°C), then remove from heat and let rest for 5 minutes.
Assemble the Salad
- On a large platter, I arrange 4 cups romaine lettuce, followed by 1–2 diced tomatoes, ¾ cup mozzarella, and ¾ cup cucumber. I top with the warm chicken and sprinkle with 2–3 tbsp chopped basil.
Dress and Serve
- I drizzle the Balsamic Chicken Caprese Salad with 1–2 tbsp balsamic vinegar or extra dressing, toss gently, and serve immediately for vibrant flavors.
Notes
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