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GET IT NOWMy Chicken Caprese Salad Is Fresh, Flavorful, And Filling
Chicken adds an instant protein boost to any salad, and Caprese is no exception! That’s why I know you’ll love this chicken caprese salad just as much as I do. I’ve made it for weeknight dinners and even summer lunches, and it always hits the spot. Between the juicy chicken, creamy mozzarella, fresh basil, and sweet balsamic glaze, it checks every box. Here’s why you’ll love it as much as I do:
- Sweet and tangy dressing – The balsamic glaze brings just the right mix of sweetness and acidity to balance the creamy mozzarella and juicy tomatoes.
- Extra juicy chicken – I marinate it just like my balsamic chicken, so it turns out tender, flavorful, and a perfect match for all the fresh Caprese flavors.
- Easy to make – With just 8 ingredients and 20 minutes, this is one of those meals you can toss together fast, but it still feels fresh and a little fancy.
It’s everything a summer salad should be. Make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my chicken caprese salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
For The Chicken Marinade:
- Chicken Breast – I usually go with boneless, skinless chicken breasts and cook them in the air fryer, but boneless thighs work great too. You could even use leftover shredded chicken or my balsamic chicken if you’ve got some on hand.
- Balsamic Vinegar – A good-quality balsamic makes a big difference in this chicken caprese salad. The better the vinegar, the better the flavor.
- Olive Oil – I like using extra virgin olive oil for that classic Caprese taste, but regular olive oil or even avocado oil will still do the trick.
- Spices – Just a simple mix of garlic powder, dried basil, oregano, sea salt, and black pepper. Nothing fancy, but they bring the flavor.
For The Salad:
- Romaine Lettuce – I usually go with romaine for the crunch, but spring mix, iceberg, or pretty much any lettuce you like will work just fine.
- Cherry Tomatoes – I love cherry tomatoes for how they look in this salad, but grape tomatoes or even chopped heirlooms would be just as tasty.
- Fresh Mozzarella Balls – You really want that creamy, classic Caprese flavor, so no swapping in other cheeses here. I like the ones packed in water (they’re bigger and look nicer), but if you can’t find the minis, just chop up a larger ball of fresh mozzarella.
- Fresh Basil Leaves – Dried basil won’t give you that same bright, herby flavor to your chicken capres salad.
- Balsamic Glaze – I usually make mine from scratch, but store-bought works too! Just check the label because a lot of them have added sugar.
VARIATION: Make a balsamic dressing instead.
I kept it simple with balsamic glaze, but if you’re more of a vinaigrette person, just whisk 2 parts olive oil with 1 part balsamic vinegar, plus a pinch of salt and pepper. Sometimes I add a little Dijon or Italian seasoning to mix it up. My creamy balsamic dressing works too!
How To Make Chicken Caprese Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Marinate the chicken. Whisk together everything for the marinade in a big bowl, then add the chicken and toss to coat. Let it marinate.
- Cook the chicken. Cook it however you like (I usually air fry or bake). Slice the chicken into strips.
- Make the glaze. If you’re making it from scratch, follow my balsamic glaze recipe and set it aside until you’re ready to assemble.
- Toss the salad. Add the lettuce, tomatoes, and mozzarella balls to a big bowl and give it a quick toss.
- Finish it off. Top your chicken caprese salad with the sliced chicken, fresh basil, and a generous drizzle of balsamic glaze.
My Recipe Tips
- Marinate longer if you can. Even just 30 minutes gives the chicken more time to soak up that balsamic flavor. I usually throw it in the fridge earlier in the day.
- Cook the chicken however you want. I usually make air fryer chicken breast for this salad because it’s quick and easy, but grilled chicken, baked chicken, or even pan seared chicken all work too. Just be sure to check the cooking time based on the method you choose.
- No matter how you cook it, make sure the chicken reaches 165 degrees F inside. I use this instant read meat thermometer to check it quickly without cutting into the meat.
- Let the chicken rest. This helps lock in the juices. I give it 5 minutes, then slice against the grain so it’s extra tender.
- Want to switch it up? Sometimes I add creamy avocado to make it more filling, or thinly sliced red onion for a little bite. You can also skip the greens and layer it more like a traditional Caprese with slices of tomato, mozzarella, basil, and chicken.
Chicken Caprese Salad
My chicken caprese salad is fresh, filling, and easy to make with juicy chicken, mozzarella, tomatoes, basil, and a sweet balsamic glaze.
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Ingredients
Tap underlined ingredients to see the ones I use.
For The Chicken:
For The Salad:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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In a large bowl, whisk together balsamic vinegar, olive oil, garlic powder, dried basil, dried oregano, sea salt, and black pepper. Add the chicken breasts and turn to coat in the marinade. Set aside to marinate for at least 10 minutes, or marinate in the fridge for up to 8 hours.
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Cook chicken breasts in the air fryer like this or in the oven like this. (Use the ingredients above, and check these links for cook times and temperatures based on your preferred method.)
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Let the chicken rest for 5 minutes, then slice against the grain. Cover to keep warm.
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Meanwhile, make the balsamic glaze like this.
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In a large salad bowl, combine lettuce, tomatoes, mozzarella balls, and chicken.
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Sprinkle the salad with basil leaves and drizzle with balsamic glaze.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 1/2 cups salad, 1 chicken breast, and 1 tablespoon balsamic glaze
- Tips: Check out my recipe tips above to help you pack in more flavor, keep the chicken juicy, and make this salad work for whatever you’re craving.
- Store: Keep leftover chicken caprese salad in a covered container in the fridge for 2–3 days, but just know the lettuce and basil will soften pretty quickly.
- Meal prep: I like to cook the chicken and make the glaze ahead of time, then chop the veggies and store everything separately. Just toss it all together when you’re ready to eat.
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Chicken Caprese Salad
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12 Comments
Angie Jacklin
0This came up in our meal plan this week, and was a perfect summer weekday meal. It came quickly together and tasted so very delicious! Both my husband and teenager had second bowls of salad! I will definitely put this into our rotation!
Wholesome Yum D
0That’s wonderful to hear, Angie! Always a win when the whole family goes back for seconds.
Linda Dreher
0Loved your Chicken Caprese salad. Used your balsamic recipe and air fried your recipe for my husbands chicken and I marinated mine in your balsamic recipe. So delicious! Will put this recipe in my rotation, especially when it’s hot outside. Very refreshing.
Maya | Wholesome Yum
0I’m so happy to hear that, Linda! Thank you!
Edee
0We enjoyed this salad for a light dinner. I used chicken tenderloins and also added a dried berry and nut salad topper and served with crescent rolls.
Chelsea Halisheff
0Going to try this tonight but with steak instead. Can’t wait!
Kara
0Oh my goodness, so yummy! Don’t know why I’ve never used mozzarella balls in salad, they are so good!
Willie
0Love the flavors in this salad, it’s a summer favorite!
Jess
0This is one of my go to salad recipes, it is just so amazing and fresh! Thank you for sharing this recipe.
Wendy
0This is my new favorite salad! So good!!!
Shelby
0Such a light summer meal to enjoy outside! Loved the easy dressing!
Reagan
0This salad is so flavorful and easy. We loved it.