Balsamic Chicken Caprese Salad
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.
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.