Caprese anything is always a favorite of mine! This caprese chicken salad recipe is very easy and oh so delicious! It is put together quickly and will for sure be a crowd pleaser!
Tomato, mozzarella and basil is a match made in heaven! Add some juicy chicken, a crunchy salad with croutons and a balsamic vinaigrette... And you have the perfect light delicious meal! If you preferred, you could turn this caprese chicken into a sandwich too! That's how my husband does it!
Caprese Chicken Salad Ingredients
This recipe is for 2 servings.
- 1 large chicken breast or 2 small ones
- 1 ripe tomato
- 8 large fresh basil leaves
- ½ an avocado
- 4 to 6 slices of fresh mozzarella
- 1 tablespoon of butter for cooking
- 4 cups of lettuce. I always go for romaine but anything that you prefer is great!
- ¼ teaspoon of salt
- a pinch of pepper
- ¼ cup of balsamic vinaigrette → Click here for my vinaigrette recipe or continue scrolling for the recipe below.
- Optional: a handful of croutons → Click here for my homemade croutons recipe
Balsamic Vinaigrette:
- ½ cup of balsamic vinegar
- 3 Tablespoons of extra-virgin olive oil
- 2 Tablespoons of water
- ½ Tablespoon of dijon mustard
- ½ teaspoon of garlic powder
- ¼ teaspoon of salt
- pinch of pepper
Method: Add all ingredients to your jar or bowl. Mix well and it's ready! You can store it at room temperature with a lid You can also store it the fridge but note that the oil will harden so remember to take it out at least 10min before using.
How to make Caprese Chicken
You will need a cast iron skillet or an oven-safe pan as we will se the broiler for this recipe.
Step 1: Put together the balsamic vinaigrette. Get your greens ready if they need to washed and chopped. Cut thick tomato slices, chop half the basil (make sure to keep at least 4 full leaves). Slice the mozzarella if not pre-sliced. Slice the avocado. Put is all aside.
Step 2: Butterfly the chicken breast into 2 halves. I highly recommend pounding the chicken down a little bit to make it more even. This process will help the chicken cook more evenly and tenderize it as well.
Step 3: Add butter to a warm cast iron skillet or oven-safe pan. Add the chicken sprinkled with salt and pepper and cook each side for 3-4 minutes on medium high heat or until completely cooked. Depending on the thickness it could take longer. But if the breast was butterflied in half and pounded 3-4 minutes per side is a perfect range.
Step 4: While the chicken is cooking, move the oven rack high and turn the oven on low broil.
Step 5: Once the chicken is cooked and golden brown, remove the pan from the heat. On top of each piece of chicken add 2 slices of tomato, 2 basil leaves and 2-3 slices of mozzarella. Carefully put the cast iron in the oven on broil for 2-3 minutes to melt the cheese. Keep a close eye on it so it doesn't burn.
Step 6: Once the cheese is melted, carefully remove the hot skillet from the oven. Remove the chicken from the pan, place on a plate to allow it to rest for a couple of minutes. Serve with the side salad, chopped basil and drizzle everything with some balsamic vinaigrette. Enjoy!
Caprese Chicken Salad
Equipment
- 1 cast iron skillet or oven-safe pan
- 1 oven (for the broil step)
Ingredients
- 1 large chicken breast or 2 small ones
- 1 ripe tomato
- 8 large fresh basil leaves
- ½ avocado
- 4-6 slices of fresh mozzarella
- 1 Tbsp. butter (for cooking)
- 4 cups lettuce (or greens or your choice)
- ¼ teaspoon salt
- a pinch pepper
- ¼ cup balsamic vinaigrette Click here for my balsamic vinaigrette recipe.
- a handful of croutons (optional) Click here for my homemade croutons recipe.
Instructions
- Put together the balsamic vinaigrette. Get your greens ready if they need to be washed and chopped. Cut thick tomato slices, chop half the basil (make sure to keep at least 4 full leaves). Slice the mozzarella if not pre-sliced. Slice the avocado. Put it all aside.
- Butterfly the chicken breast into 2 halves. I highly recommend pounding the chicken down a little bit to make it more even. This process will help the chicken cook more evenly and tenderize it as well.
- Add butter to a warm cast iron skillet or oven-safe pan. Add the chicken sprinkled with salt and pepper and cook each side for 3-4 minutes on medium high heat or until completely cooked. Depending on the thickness it could take longer. But if the breast was butterflied in half and pounded, 3-4 minutes per side is a perfect range.
- While the chicken is cooking, move the oven rack high and turn the oven on low broil.
- Once the chicken is cooked and golden brown, remove the pan from the heat. On top of each piece of chicken add 2 slices of tomato, 2 basil leaves and 2-3 slices of mozzarella. Carefully put the cast iron in the oven on broil for 2-3 minutes to melt the cheese. Keep a close eye on it so it doesn't burn.
- Once the cheese is melted, carefully remove the hot skillet from the oven. Remove the chicken from the pan, place on a plate to allow it to rest for a couple of minutes. Serve with the side salad, chopped basil and drizzle everything with some balsamic vinaigrette. Enjoy!
Notes
Nutrition
About Priscilla, Certified Nutritionist - CPT
I'm Priscilla, a certified nutritionist and mom of two! Welcome and thank you so much for stopping by Sprinkled With Balance where you'll find mostly easy delicious and nutritious recipes, as well as some fun, a little more decadent ones sprinkled in too! My goal is to encourage and inspire you to nourish your body while fully enjoying a balanced lifestyle! I was born in Paris, France but have been living in San Diego, California...
Leave a comment