My chicken Caprese salad is the perfect healthy meal to welcome in warmer days. I generously season and bake some chicken breasts, then lay them atop a bed of fresh spring mix, with cherry tomatoes and creamy mozzarella cheese. Topped with a homemade balsamic vinaigrette, this salad is protein-packed, full of flavor, and ready in under an hour!
Spring Salad with Tomato, Mozzarella, Chicken Breast, and Balsamic Dressing
I’m a long-time fan of a classic Caprese salad, but I wanted to bulk it up with some chicken to turn it into a summer-y lunch. I started with a bed of spring mix to make sure I get my greens in, but that’s just the base for the star ingredients. Fresh mozzarella and ripe cherry tomatoes add creamy, juicy bites, while the oven-baked chicken provides hearty protein to keep me full. I made my own dressing with tangy balsamic, sweet maple syrup, and Italian spices, but you can swap it for a bottled dressing if you like. Either way, this chicken Caprese salad is super easy!
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Grill it!
Most of the year, I bake chicken breasts to top off my Caprese salad. But when summer gets nearer, I love cooking grilled chicken for an extra fresh and healthy option. To do this: season the chicken breasts as directed, then place on a grill set over medium-high heat (375-450°F) and cook for 15 minutes, flipping halfway through. Let it rest, slice, and make the salad!
Chicken Caprese Salad Recipe
Equipment
- Baking Sheet
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts (*)
- ½ tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Dressing:
- ¼ cup balsamic vinegar
- 1 teaspoon maple syrup (**)
- 1 clove garlic (minced)
- 2 teaspoons Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ground black pepper (optional, to taste)
- ¼ cup olive oil
For the Salad:
- 6 cups spring mix (***)
- 8 ounces mini mozzarella balls (halved****)
- 1 cup halved cherry tomatoes (*****)
- ¼ cup fresh basil (thinly sliced)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Pat the chicken breasts dry, then drizzle with the olive oil, rubbing it all over to coat. Season both sides with the Italian seasoning, kosher salt, and black pepper.2 boneless, skinless chicken breasts, ½ tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Place the chicken on the prepared baking sheet and bake until cooked through to 165°F and the juices run clear, about 25-30 minutes.
- While the chicken cooks, whisk together the balsamic vinegar, maple syrup, minced garlic, Dijon mustard, Italian seasoning, kosher salt, and black pepper (optional) to taste. Slowly stream in the olive oil while whisking.¼ cup balsamic vinegar, 1 teaspoon maple syrup, 1 clove garlic, 2 teaspoons Dijon mustard, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt, ground black pepper, ¼ cup olive oil
- Remove the chicken from the oven and let it rest for 10 minutes to seal in the juices, then slice.
- To assemble the salad, add the spring mix to a bowl and pour over just enough dressing to coat. Divide into serving bowls.6 cups spring mix
- Top with the sliced chicken, mini mozzarella balls, cherry tomatoes, and sliced basil. Drizzle with more dressing and serve.8 ounces mini mozzarella balls, 1 cup halved cherry tomatoes, ¼ cup fresh basil
Notes
- Pound the chicken breasts to an even thickness (about ½-¾ inch) for faster, more even cooking.
- To maximize flavor, marinate chicken in my balsamic marinade before cooking.
- Cook the chicken until it registers 165°F internally at the thickest point.
- Let the chicken rest for at least 10 minutes before slicing to lock in the juices.
- Pat the mozzarella balls dry if they’re too wet, or your salad might get watery.
- Remove seeds from larger tomatoes to prevent excess moisture.
- Try not to over-dress the salad, or it will turn soggy.
- If you plan to have leftovers, it’s best to store the salad, dressing, and chicken separately and assemble the salad just before eating.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Caprese Salad with Baked Chicken Breast Step by Step
Season the Chicken: Preheat your oven to 400°F, then line a baking sheet with parchment paper and set it aside. Pat 2 boneless, skinless chicken breasts dry to ensure they cook up golden rather than steaming in the oven. Drizzle the chicken with ½ tablespoon of olive oil, rubbing it all over to coat. Season both sides with 1 teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Bake the Chicken: Place the seasoned chicken on the prepared baking sheet and bake until cooked through to 165°F and the juices run clear, about 25-30 minutes.
Make the Balsamic Dressing: While the chicken cooks, whisk together ¼ cup of balsamic vinegar with 1 teaspoon of maple syrup, 1 minced clove of garlic, 2 teaspoons of Dijon mustard, 1 teaspoon of Italian seasoning, ½ teaspoon of kosher salt, and freshly ground black pepper to taste. Then slowly stream in ¼ cup of olive oil while whisking, until emulsified and creamy. You can swap in a pre-made dressing here if you prefer.
Slice the Chicken: Once cooked, remove the chicken from the oven, and let it rest for 10 minutes to seal in the juices. Then use a sharp knife to slice the chicken into strips.
Toss the Greens: To assemble the salad, add 6 cups of spring mix to a large bowl. Toss the salad greens with dressing to your taste. I recommend giving it a light coating to prevent the salad from turning soggy.
Assemble the Salad: Top the balsamic-dressed salad with the cooked chicken, 8 ounces of halved mini mozzarella balls, 1 cup of halved cherry tomatoes, and ¼ cup of thinly-sliced fresh basil. Drizzle with more dressing and serve immediately.
Storage Notes
This Caprese chicken salad is best served fresh, since the greens will quickly turn soggy from the dressing. If you have extra, I recommend storing components separately as much as possible.
- Cooked chicken breast can be stored in an airtight container; in the fridge for up to 3 days, or in the freezer for up to 3 months. It can be served cold straight from the fridge, or reheated in the microwave.
- The rest of the salad can be stored in an airtight container in the fridge for up to 2 days.
- The tomatoes and mozzarella balls tend to release moisture, so store separately if you can.
- The homemade balsamic dressing can be stored in a sealed jar or container; in the fridge for up to 2 weeks.
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