Balsamic Chicken Caprese Salad — Juicy chicken coated in balsamic along with plump tomatoes, creamy mozzarella, and basil!! Easy, healthy, ready in 15 minutes! The caprese salad you’ll make AGAIN and again!!
Easy Chicken Caprese Salad
I love anything balsamic, and in the summer I especially love caprese salads. Although tomatoes, mozzarella, and basil know no true seasons for me.
This caprese salad with lettuce an easy salad that’s healthy, ready in 15 minutes, and loaded with flavor. Since there’s already balsamic vinegar on traditional caprese salads, the balsamic chicken was a great complement.
Rather than solely using balsamic vinegar when I cooked the chicken and to dress the salad, I also used Marzetti® Simply Dressed® Balsamic Salad Dressing. It’s made with simple ingredients and is a choice you can feel good about. It enhanced the flavor of the chicken as well as the fresh ingredients in the salad.
If you can’t find this dressing in your area, I recommend another balsamic-based dressing. Or my homemade balsamic reduction would be especially delicious here!
The chicken is tender and juicy and it’s perfect with the crisp lettuce, creamy fresh mozzarella, juicy ripe tomatoes, crunchy cucumbers, and peppery fresh basil.
What’s in Balsamic Chicken Caprese Salad?
To make this chicken caprese salad with lettuce, you’ll need:
- Olive oil
- Chicken breasts
- Salt and pepper
- Marzetti® Simply Dressed® Balsamic Salad Dressing
- Balsamic vinegar
- Romaine lettuce
- Tomatoes
- Fresh mozzarella
- English cucumber
- Fresh basil
How to Make Chicken Caprese Salad
Season the diced chicken with salt and pepper, then cook in an oiled skillet. When the chicken is about 90% cooked through, add 3 tablespoons balsamic salad dressing and 1 tablespoon balsamic vinegar.
Cook for another 1 to 2 minutes over medium heat or until chicken is cooked through.
To a large platter or bowl, add the lettuce, tomatoes, mozzarella, cucumber, and cooked chicken. Evenly sprinkle with fresh basil.
Can I Prep This Salad in Advance?
You can cook the chicken in advance and keep it in the fridge for up to 4 days. You can enjoy the leftover balsamic chicken in a cold caprese salad, or you can gently reheat it before assembling the salad.
Tips for the Best Caprese Salad
You can use any variety of tomatoes you’d like in this salad. Just make sure they’re ripe (they should be quite fragrant, if so).
Likewise, feel free to mix and match the greens used as the base of the salad. I used romaine lettuce, but a spinach blend, butter leaf lettuce, etc. would work too.
For the mozzarella, I used small balls called ciliegine but another type can be substituted. Just be sure to use fresh mozzarella for the best flavor and texture.
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Balsamic Chicken Caprese Salad
Ingredients
- 2 tablespoons olive oil
- about 1.25 pounds skinless boneless chicken breast, diced into bite-sized pieces
- salt and pepper, for seasoning
- ¼ cup Marzetti® Simply Dressed® Balsamic Salad Dressing
- 2 to 3 tablespoons balsamic vinegar, plus more for dressing the salad
- 4 cups romaine or Italian lettuce blend
- 1 or 2 medium tomatoes, diced (I used Roma, vine-ripened or cherry tomatoes may be substituted)
- ¾ cup fresh mozzarella, I used small balls called ciliegine; another type of mozzarella may be substituted
- ¾ cup English cucumber, diced (regular cucumbers may be substituted)
- 2 to 3 tablespoons fresh basil or to taste, finely minced
Instructions
- To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is 90% cooked through. Stir and flip intermittently to ensure all sides cook evenly.
- Add 3 tablespoons Balsamic Salad Dressing, 1 tablespoon balsamic vinegar, stir to combine and make sure all pieces of chicken are coated.
- Cook for another 1 to 2 minutes over medium heat or until chicken is cooked through. Allow chicken to rest in pan, off the heat, while you plate the salad.
- To a large platter or bowl, add the lettuce, tomatoes, mozzarella, cucumber, chicken, and evenly sprinkle with basil.
- Drizzle with salad dressing and balsamic vinegar, to taste. Toss to combine and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by Marzetti. The recipe, images, text, and opinions expressed are my own. #ForTheLoveOfProduce #Marzetti
This is a sponsored conversation written by me on behalf of The Marzetti® Brand. The opinions and text are all mine.
great
Looks awesome! Thank you so much for providing so many tips, variations and suggestions with each recipe.. your blogs have been a great inspiration in my kitchen and it’s still my very favorite go to site!
Thanks so much and I’m glad I’m your favorite go-to site!
enjoyed this salad
there’s a typo there’s no chicken!
about 1.25 pounds boneless, cut into 1/2-inch pieces
enjoyed this salad
there’s a typo there’s no chicken!
about 1.25 pounds boneless, cut into 1/2-inch pieces
My favourite salad is diced chicken advocaados shredded carrots crisp lettuce cucumber red onion in balsamic vinegar
Sounds delicious.
My favourite salad is diced chicken advocaados shredded carrots crisp lettuce cucumber red onion in balsamic vinegar
My favorite salad is made with spinach, red onions and white wine vinegar…I read it in Cooking Light magazine, tried it and now bring to every picnic I attend…I am always asked for recipe…
I love to add chopped beets, black beans, and cottage cheese to my salads!
Looks delish! My favorite salad is a simple kale salad. The key is to mix some chopped kale with lemon juice, olive oil, and salt… and MASSAGE the kale! Once it is good and soft, you can add whatever you like to it. I love to add some craisins, feta, and pecans… but the possibilities are endless! Salads are so versatile!