Caprese Chopped Salad {with Chicken and Avocado}
User Reviews
5
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Italian
Caprese Chopped Salad {with Chicken and Avocado}
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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
Chicken
- 1 lb chicken breast boneless skinless
- 3 Tbsp olive oil
- 1/3 cup basil slightly packed, chopped, fresh
- 1 clove garlic minced
- 1 Tbsp lemon juice fresh
- salt freshly ground
- black pepper freshly ground
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 to taste, freshly ground
- black pepper to taste, freshly ground
Salad
- 1 romaine lettuce chopped, large head
- 8 oz fresh mozzarella pearls
- 10 oz cherry tomato
- 2 avocado diced, medium
- 3 Tbsp basil chopped, fresh
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
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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