Caprese Chopped Salad {with Chicken and Avocado}

Name: Caprese Chopped Salad {with Chicken and Avocado}
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 lb boneless skinless chicken breasts; 3 Tbsp olive oil; 1/3 cup slightly packed chopped fresh basil; 1 clove garlic; 1 Tbsp fresh lemon juice; Salt and freshly ground black pepper; 1/2 cup olive oil; 1/4 cup balsamic vinegar; 1 clove garlic; 1 1/2 Tbsp honey; 2 1/2 tsp Dijon mustard; Salt and freshly ground black pepper; 1 large head romaine lettuce; 8 oz fresh mozzarella pearls; 10 oz cherry tomatoes; 2 medium avocados; 3 Tbsp chopped fresh basil

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Course
Main Course
Cuisine
Italian

Caprese Chopped Salad {with Chicken and Avocado}

Iris Warren

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Caprese Salad with Chicken and Avocado is a must try salad recipe! It's made with crisp romaine lettuce, hearty pieces of chicken breast, sweet cherry tomatoes, creamy mozzarella pearls, rich avocados and a super flavorful balsamic dressing. A salad that's sure to impress!

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Ingredients

Servings

Chicken

1 lb boneless skinless chicken breasts
3 Tbsp olive oil
1/3 cup slightly packed chopped fresh basil
1 clove garlic, minced
1 Tbsp fresh lemon juice
Salt and freshly ground black pepper

Balsamic Vinaigrette

1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, minced
1 1/2 Tbsp honey
2 1/2 tsp Dijon mustard
Salt and freshly ground black pepper, to taste

Salad

1 large head romaine lettuce, chopped
8 oz fresh mozzarella pearls
10 oz cherry tomatoes
2 medium avocados, diced
3 Tbsp chopped fresh basil

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Instructions

For the chicken: In a small mixing bowl whisk together olive oil, basil, garlic, and lemon juice and season with salt and pepper (about 1/2 tsp of each). Using the back of a spoon, press basil against sides and bottom of bowl (to help extract flavor from basil).
Place chicken in a resealable bag and pound thicker parts of chicken to even thickness with a meat mallet, then pour basil mixture over chicken and evenly distribute basil over chicken.
Seal bag while pressing excess air out, rub marinade over chicken and transfer to refrigerator and marinate 2 - 6 hours.
Preheat a grill to 425 - 450 degrees over medium high heat*. Brush grill grates lightly with olive oil then place chicken on grill.
Grill until cooked through, rotating once halfway through cooking, about 4 - 5 minutes per side (chicken should register 165 degrees in center of chicken on an instant read thermometer).
Transfer to a cutting board and let rest 10 minutes then dice into cubes.
For the dressing: Whisk all vinaigrette ingredients in a jar (or cover and seal jar and shake) until well combined.
For the salad: While chicken is cooling, add lettuce to a large salad bowl. Top with mozzarella, tomatoes, avocados and basil. Add chicken.
Toss lightly then drizzle balsamic vinaigrette over salad, or plate and drizzle desired amount of dressing over each serving. Serve immediately.

Notes

*Alternately you can also make this in a panini press, simply preheat to high heat for 5 minutes then spray with cooking spray, add chicken, close - don't smash chicken just rest top over chicken. Cook about 5 minutes or until 165 degrees in center. A grill pan set over stove top would also work.
Recipe inspired by Joyful Healthy Eats, chicken adapted from my other salad