4.7 from 9 votes
Chicken Caprese Salad Recipe
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!
Prep Time
15 mins
Cook Time
15 mins
Rest Time
10 mins
Total Time
50 mins
Servings: 2 salads
Calories: 765 kcal
Course:
Salad , Lunch , Dinner
Cuisine:
Italian
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.
Cup of Yum
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
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
% 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.