Chicken Caprese Salad Recipe
User Reviews
4.7
9 reviews
Excellent
Chicken Caprese Salad Recipe
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This Chicken Caprese Salad is prepared with a simple balsamic vinaigrette, fresh mozzarella cheese, fresh tomatoes, and juicy chicken breasts. These key ingredients provide a super filling meal and so much flavor!
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Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- ½ tablespoon olive oil
- 1 teaspoon Italian seasoning store-bought or homemade
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Dressing
- ¼ cup balsamic vinegar
- 1 teaspoon maple syrup
- 1 clove garlic minced
- 2 teaspoons Dijon mustard
- 1 teaspoon Italian seasoning store-bought or homemade
- ½ teaspoon kosher salt
- freshly ground black pepper optional, to taste
- ¼ cup extra-virgin olive oil
For the Salad
- 6 cups spring mix
- 8 ounces mini mozzarella balls halved
- 1 cup cherry tomatoes halved
- ¼ cup fresh basil thinly sliced
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Pat the chicken dry. Drizzle the chicken with olive oil, rubbing it all over the chicken to coat. Season both sides with Italian seasoning, salt, and pepper.
- 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.
- While the chicken cooks, whisk together all the dressing ingredients except the olive oil. Slowly stream in the olive oil while whisking.
- Remove the chicken from the oven and let it rest for 10 minutes to seal in the juices, then slice.
- To assemble the salad, add the spring mix to a bowl and pour over just enough dressing to coat. Divide into serving bowls.
- Top with the cooked and sliced chicken, mozzarella, cherry tomatoes, and basil. Drizzle with more dressing and serve.
Notes
- Storage: Store chicken Caprese salad in an airtight container in the refrigerator for up to 3 days. The homemade balsamic vinaigrette will keep for up to 2 weeks in an airtight container in the refrigerator.
- Cook the chicken until it registers 165°F internally at the thickest point.
- You can cook the chicken up to 1 day in advance of when you plan to serve it. Store the chicken in an airtight container in the refrigerator until ready to serve.
- Let the chicken rest for at least 10 minutes before slicing to lock in the juices.
- Try not to over-dress the salad, or it will turn soggy.
- If you plan to have leftovers, it's best to store the salad, dressing, and chicken separately and assemble the salad just before eating.
Nutrition Information
Show Details
Serving
1salad
Calories
765kcal
(38%)
Carbohydrates
17g
(6%)
Protein
47g
(94%)
Fat
58g
(89%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
4g
Monounsaturated Fat
23g
Trans Fat
0.01g
Cholesterol
113mg
(38%)
Sodium
1478mg
(62%)
Potassium
885mg
(25%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
1960IU
(39%)
Vitamin C
47mg
(52%)
Calcium
493mg
(49%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 2salads
Amount Per Serving
Calories 765 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 765kcal | 38% |
| Carbohydrates | 17g | 6% |
| Protein | 47g | 94% |
| Fat | 58g | 89% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 113mg | 38% |
| Sodium | 1478mg | 62% |
| Potassium | 885mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 1960IU | 39% |
| Vitamin C | 47mg | 52% |
| Calcium | 493mg | 49% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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