Is there anything better than a large hearty salad? It’s truly one of my favorite things to make for my husband and me. Add all of your salad ingredients to a platter and let everyone serve themselves. Easier clean-up and makes lunch or dinner fun. Today, I’m sharing this recipe for a chicken and avocado Caprese salad with you and I hope it’s a favorite in your house.
Ingredients Needed (Chicken & Avocado Caprese Salad)
- Chicken breasts, or you can use leftover chicken or rotisserie chicken
- Olive oil – to coat the chicken
- Paprika, salt, and pepper – to season the chicken
- Balsamic vinegar and brown sugar – for the delicious glaze
- Cherry tomatoes
- Avocado slices – for creaminess
- Fresh mozzarella balls
- Fresh basil leaves (mint would also work as a garnish)
Step-by-Step Instructions
FOR THE CHICKEN:
- Preheat the oven to 450F.
- Brush chicken breasts with olive oil and sprinkle with paprika, salt, and freshly cracked black pepper.
- Bake chicken breasts on a baking sheet for 15-18 minutes, or until the internal temperature is 165F.
- Slice into strips and set aside until ready to serve.
FOR THE BALSAMIC GLAZE:
- Add balsamic vinegar and brown sugar to a small saucepan on the stove and whisk until the sugar dissolves.
- Bring to a boil and then reduce heat and simmer, stirring frequently for 8-10 minutes until thickened.
FOR THE SALAD:
- Add tomatoes, avocado, mozzarella balls and fresh basil to a plate or bowl.
- Top with sliced chicken, and then drizzle the salads with the balsamic glaze. Serve immediately.
Recipe notes:
- Replace the chicken with chickpeas for a vegetarian option.
- Try using coconut aminos instead of the balsamic glaze.
- Pesto on top of the chicken is fabulous.
- This recipe works great with leftover or rotisserie chicken.
I hope you enjoy this recipe! If you make this recipe or any of my others, I’d love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
Looking for more salad recipes? Give these a try:
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Yield: 2-3
Chicken and Avocado Caprese Salad
A spin on a classic! I love making this hearty chicken and avocado caprese salad for lunch or dinner.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
FOR THE CHICKEN
- 2 chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
FOR THE BALSAMIC GLAZE
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
FOR THE SALAD
- 1 cup cherry tomatoes, sliced in half
- 1 avocado, sliced
- 1 cup fresh mozzarella balls
- Fresh basil leaves, rolled up and thinly sliced
Instructions
FOR THE CHICKEN:
- Preheat the oven to 450F.
- Brush chicken breasts with olive oil and sprinkle with paprika, salt, and freshly cracked black pepper.
- Bake chicken breasts on a baking sheet for 15-18 minutes, or until the internal temperature is 165F.
- Slice into strips and set aside until ready to serve.
FOR THE BALSAMIC GLAZE:
- Add balsamic vinegar and brown sugar to a small saucepan on the stove and whisk until the sugar dissolves.
- Bring to a boil and then reduce heat and simmer, stirring frequently for 8-10 minutes until thickened.
FOR THE SALAD:
- Add tomatoes, avocado, mozzarella balls, and fresh basil to a plate or bowl.
- Top with sliced chicken, and then drizzle the salads with the balsamic glaze. Serve immediately.
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