Chicken Caprese Salad Recipe

What’s in This Chicken Caprese Salad Recipe?

This Caprese salad with chicken is an even more flavorful and savory take on a traditional Caprese salad. It’s super filling because it’s packed full of protein—and even better because it’s full of flavor.

Chicken: Boneless, skinless chicken breasts are the perfect lean protein for this healthy salad. You can also use boneless, skinless chicken thighs. Italian Seasoning: Adds classic Italian flavor to the chicken and the dressing. Vinegar: Balsamic vinegar adds a wonderful tangy flavor to the dressing. Maple Syrup: Sweetens the dressing. You can use brown sugar if you prefer. Garlic: Fresh garlic balances the sweetness of the dressing. Mustard: Dijon mustard adds a complex flavor to the dressing. Oil: Extra-virgin olive oil creates a smooth and creamy emulsion. Greens: Spring mix is our preference for this salad. Feel free to use your favorite mix of salad greens, such as Romaine, butter lettuce, arugula, or spinach. Cheese: Mini mozzarella balls add a wonderful creamy element. If you can’t find mini mozzarella balls, you can chop up a larger ball into bite-sized pieces. Tomatoes: Cherry tomatoes add a burst of fresh and acidic flavor. You can use grape tomatoes or a large chopped tomato instead. Basil: Fresh basil adds a fresh and herbal note.

Variations on Caprese Salad with Chicken

You could skip the homemade dressing and use store-bought balsamic instead to save time. And feel free to add chopped avocado or diced red onion for a twist.

How to Store and Reheat

Store leftover chicken Caprese salad in an airtight container in the refrigerator for up to 3 days. Enjoy cold or remove and gently reheat the chicken in the microwave.

How to Freeze

We do not recommend freezing Caprese salad with chicken; however, you can freeze the chicken by itself in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before adding to salads.

Notes from the Test Kitchen

This hearty salad is a protein-filled spin on the classic Caprese salad. While it can make a great side, it could make for a perfect main dish because it’s both filling and flavorful! The homemade balsamic vinaigrette is packed full of flavor. The dijon mustard balanced with the maple syrup, with both the garlic and Italian seasoning provides a wealth of taste to be desired!

How to Make Chicken Caprese Salad Step by Step

Season the Chicken: Preheat your oven to 400°F. Line a baking sheet with parchment paper. Pat 2 boneless, skinless chicken breasts dry. Drizzle the chicken with ½ tablespoon of olive oil, rubbing it all over the chicken to coat. Season both sides with 1 teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of black pepper. Bake the Chicken: Place the chicken on the prepared sheet pan and bake for 25-30 minutes until the chicken is cooked through and the juices run clear. Make the Dressing: While the chicken cooks, whisk together ¼ cup of balsamic vinegar, 1 teaspoon of maple syrup, 1 minced clove of garlic, 2 teaspoons of Dijon mustard, 1 teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and freshly ground black pepper to taste. Slowly stream in ¼ cup of extra-virgin olive oil while whisking. Slice the Chicken: Remove the chicken from the oven and let it rest for 10 minutes to seal in the juices, then slice. Assemble the Salad: To assemble the salad, add 6 cups of spring mix to a bowl and pour over just enough dressing to coat. Divide into serving bowls. Top with the cooked and sliced chicken, 8 ounces of mini mozzarella balls, 1 cup of cherry tomatoes, and ¼ cup of fresh basil.