Description
This Balsamic Chicken Caprese Salad is a vibrant and healthy meal featuring juicy, marinated chicken breasts baked to perfection and served atop fresh spring greens with cherry tomatoes, mozzarella, basil, and a homemade balsamic vinaigrette. Ready in just under an hour, it combines rich Mediterranean flavors with nutritious ingredients for a satisfying and refreshing salad.
Ingredients
Scale
For the Chicken Marinade
- 2 boneless, skinless chicken breasts
- ½ tablespoon olive oil
- ½ tablespoon balsamic vinegar
- 1 garlic clove, minced
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ⅛ teaspoon dried thyme
- ½ teaspoon coarse salt
- ¼ teaspoon ground black pepper
For the Salad
- 8 ounces small mozzarella balls, halved
- 1 cup cherry tomatoes, halved
- 1 bunch fresh basil leaves, roughly chopped (about 15 leaves)
- 1 avocado, thinly sliced (optional)
- 4–6 cups spring greens mix
For the Balsamic Vinaigrette
- 3 tablespoons balsamic vinegar
- ½ cup extra virgin olive oil
- ½ teaspoon dijon mustard
- Dash of salt and fresh ground black pepper
Instructions
- Marinate the Chicken: In a large bowl or ziploc bag, combine olive oil, balsamic vinegar, minced garlic, dried oregano, basil, thyme, coarse salt, and black pepper. Add the chicken breasts and coat thoroughly. Marinate in the refrigerator for 30 minutes to 1 hour to infuse flavors.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Grease a small baking dish or oven-safe skillet to prevent sticking.
- Bake the Chicken: Place the marinated chicken breasts in the prepared dish. Bake for 25-30 minutes until cooked through and the internal temperature reaches 165°F (74°C). For extra color, switch oven to broil and cook for an additional 2–3 minutes as desired. Remove from oven and let the chicken rest in a warm place for 5 minutes to retain juices.
- Make the Balsamic Vinaigrette: While the chicken rests, whisk together balsamic vinegar, extra virgin olive oil, dijon mustard, salt, and freshly ground black pepper in a small bowl until emulsified. Set aside.
- Assemble the Salad: In a large salad bowl, toss together spring greens, halved cherry tomatoes, halved mozzarella balls, chopped basil, and the prepared balsamic vinaigrette until evenly coated.
- Serve: Slice the rested chicken as desired. Plate the salad and top with the sliced chicken, avocado slices if using, extra fresh basil leaves, and an additional grind of black pepper. Serve the chicken warm or chilled according to your preference.
Notes
- Marinating the chicken longer (up to an hour) enhances flavor and juiciness.
- Make sure chicken reaches 165°F internally for safe consumption.
- Using fresh herbs and quality balsamic vinegar improves the salad’s taste.
- The avocado is optional but adds creaminess and healthy fats.
- Leftover salad and chicken can be stored separately in the fridge for up to 2 days.
