Avocado and Chicken Caprese Salad Recipe

Yields: 2-4 servings
Prep Time: 15 minutes
Cook Time: 10-15 minutes



  • 2 boneless, skinless chicken breasts (or 4 boneless, skinless chicken thighs)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  • 5-6 cups romaine lettuce, washed, dried, and chopped
  • 1 cup cherry tomatoes, halved
  • 1 large ripe avocado, sliced
  • 8 ounces fresh mozzarella balls (or pearls), halved
  • 1/4 cup fresh basil leaves, roughly chopped

Balsamic Dressing

  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey (or maple syrup)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper


1. Cook the chicken

  • Heat olive oil in a large skillet over medium-high heat.
  • Season the chicken with salt and pepper.
  • Add chicken to the hot skillet and cook for 5-7 minutes per side (depending on thickness), or until cooked through and the internal temperature reaches 165°F (74°C).
  • Let the chicken rest for 5 minutes before slicing.

2. Make the dressing

  • In a small bowl, whisk together all balsamic dressing ingredients.

3. Assemble the salad

  • In a large salad bowl, add the romaine lettuce, cherry tomatoes, avocado slices, and mozzarella.
  • Slice the chicken and add it to the salad.
  • Top with fresh basil leaves

4. Dress and serve

  • Drizzle the balsamic dressing over the salad and toss to coat.
  • Serve immediately and enjoy!


  • For extra flavor, marinate the chicken in a mixture of olive oil, balsamic vinegar, Italian seasoning, salt, and pepper for 30 minutes before cooking.
  • Feel free to use grilled chicken for an extra layer of flavor.
  • Substitute romaine lettuce with spinach, arugula, or a mixed greens blend.
  • Store leftover salad and dressing separately in the refrigerator for maximum freshness.


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