When you’re tired of eating yet another salad, give this chicken caprese salad a whirl. Literally, my favorite chicken salad recipe–fresh mozzarella balls, crisp lettuce, diced tomatoes, and romaine get tossed in a balsamic reduction. Add the chicken thighs for protein and you’ve got a salad worthy of your lunch and dinner party table!
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Ingredient You’ll Need For This Caprese Chicken Salad
As with most salad recipes, you’ve got a bit of chopping ahead, then the rest is easy. Here’s what to collect and some potential variations:
- The marinade: Olive oil, garlic powder, dried basil, salt, and pepper are all you need. If you want something a little zestier, check out my Greek chicken marinade, or this Mediterranean chicken marinade.
- The salad: Diced tomatoes, shredded romaine, basil, and mozzarella balls.
- The dressing: Little sneaky here, but our dressing is made of a fresh balsamic reduction, olive oil, salt, and pepper–just as you would top a fresh Caprese salad!
Can I Use a Different Protein?
Can I Use Pre-cooked Chicken?
Love this idea, and we do this often to speed things up. My favorite chicken to use is rotisserie, as rotisserie chicken salad is always a bit jucier and more flavor packed. I don’t love canned chicken salad for this recipe, but any leftover grilled/baked/seared chicken (like pesto chicken or Tuscan chicken!) will do.
Can I Add More Veggies?
Why not! Dice them up and toss them in. Avocado chicken salad is always a win. Diced bell peppers, red onions, banana peppers, etc. would all be welcomed additions. You could also switch up the base–think shaved brussels sprouts salad, or even spinach.
How to Make Chicken Caprese Salad
Easy to sear, tender chicken. A super simple yet flavor packed balsamic reduction. Crisp veggies that just need a simple dice. Here’s how to make this easy chicken caprese salad:
- Whisk together the marinade.
- Toss in the chicken, and set aside.
- Carefully make the balsamic reduction. (Feel free to skip this step and use storebought!)
- Sear chicken in a skillet.
- Toss the salad and all ingredients together, and enjoy.
If you’re making this caprese chicken salad for meal prep, don’t toss or dress your salad! Store everything separately, and toss right before serving. I like to rinse my romaine, and wrap it in paper towels, then place it in a resealable bag. This keeps the lettuce incredibly fresh!
More Chicken Salad Recipes
- Buffalo Chicken Salad
- Curry Chicken Salad
- Greek Yogurt Chicken Salad
- Ensalada De Pollo
- Thai Chicken Salad
Chicken Caprese SaladPrint Recipe Pin Recipe
- 5 tablespoons olive oil divided
- 1 teaspoon powder garlic
- 1 teaspoon dried basil
- 2 teaspoons salt divided
- 1 teaspoon black pepper divided
- 1 1/2 pounds chicken thighs skinless + boneless
- 5 cups Romaine chopped
- 1 cup cherry tomatoes sliced in half
- 1/2 cup fresh mini mozzarella balls
- 1/4 cup basil leaves thinly cut into ribbons
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- Whisk 2 tablespoons olive oil, garlic powder, dried basil, 1 teaspoon salt, and 1/2 teaspoon pepper together.
- Place chicken in a shallow dish, and spoon the marinade over the top. Set aside as you chop/prep the veggies.
- Meanwhile, start the balsamic reduction by bringing the balsamic vinegar to a boil in a small saucepan, and reducing it to a simmer immediately (it will burn if boiled too long). Simmer until the liquid has reduced by half and the balsamic coats the back of a spoon, about 10-12 minutes, then remove from heat and whisk in the honey. Allow reduction to cool.
- Heat a large skillet over medium. Sear the chicken on each side until cooked through, internal temp will be 165 when done. Set cooked chicken aside on a plate and allow it to cool for at least 10 minutes before slicing it into thin strips
- In a large bowl, toss the romaine, tomatoes and mozzarella in completely cooled balsamic reduction, plus 2 remaining tablespoons of oil, 1 remaining teaspoon of salt, and 1/2 teaspoon pepper. Plate, and top with sliced chicken and basil. Enjoy!