This Chicken Caprese Salad is prepared with a simple balsamic vinaigrette, fresh mozzarella cheese, fresh tomatoes, and juicy chicken breasts. These key ingredients provide a super filling meal and so much flavor!
1teaspoonItalian seasoningstore-bought or homemade
½teaspoonkosher salt
½teaspoonground black pepper
For the Dressing
¼cupbalsamic vinegar
1teaspoonmaple syrup
1clovegarlicminced
2teaspoonsDijon mustard
1teaspoonItalian seasoningstore-bought or homemade
½teaspoonkosher salt
Freshly ground black pepperoptional, to taste
¼cupextra-virgin olive oil
For the Salad
6cupsspring mix
8ouncesmini mozzarella ballshalved
1cupcherry tomatoeshalved
¼cupfresh basilthinly sliced
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Pat the chicken dry. Drizzle the chicken with olive oil, rubbing it all over the chicken to coat. Season both sides with Italian seasoning, salt, and 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 sheet pan and bake for 25-30 minutes until the chicken is cooked through and the juices run clear.
While the chicken cooks, whisk together all the dressing ingredients except the olive oil. 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, Freshly ground black pepper, ¼ cup extra-virgin 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 cooked and sliced chicken, mozzarella, cherry tomatoes, and basil. Drizzle with more dressing and serve.
8 ounces mini mozzarella balls, 1 cup cherry tomatoes, ¼ cup fresh basil
Video
Notes
Cook the chicken until it registers 165°F internally at the thickest point.
You can cook the chicken up to 1 day in advance of when you plan to serve it. Store the chicken in an airtight container in the refrigerator until ready to serve.
Let the chicken rest for at least 10 minutes before slicing to lock in the juices.
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.
Storage: Store chicken Caprese salad in an airtight container in the refrigerator for up to 3 days. The homemade balsamic vinaigrette will keep for up to 2 weeks in an airtight container in the refrigerator.