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top view chicken salad in a blue bowl

Chicken Caprese Salad

Caprese style salad toppped with sliced juicy tender chicken breast and tossed in with a balsamic vinaigrette dressing. Ready in just 30 minutes.
Course Main Course, Salad
Cuisine Italian
Diet Low Fat
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 280kcal
Author Rena



  • 1/4 cup balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 1 garlic clove minced
  • 2 tsp dried Italian seasonings
  • Kosher salt and ground pepper to taste


  • 2 large boneless skinless chicken breasts around 8 oz each, cut in half lengthwise
  • 1 large Romaine lettuce about 5 packed cups
  • 1 avocado sliced
  • 1 cup cherry or grape tomatoes chopped
  • 1/2 cup mini mozzarella cheese balls
  • 1/4 cup basil leaves thinly sliced
  • Kosher salt and ground pepper to taste


  • To a small jar add all the dressing/marinade ingredients and shake vigorously to combine.
  • Pour about 1/3 of the marinade over the chicken and toss to completely coat. Reserve the remaining marinade to use as a dressing, but make sure it doesn't touch the raw meat.
  • Heat a grill pan or an outside grill over medium-high heat.
  • Grill the chicken for about 5-7 minutes per side, or until charred and cooked through.
  • To a large salad bowl add the romaine lettuce and top with remaining prepped veggies. Toss in the mozzarella balls and sliced grilled chicken.
  • Drizzle with the remaining dressing and toss to combine.


  • you may sub the chicken with another protein like shrimp
  • Sub olive oil with avocado or grapeseed oil
  • honey can be replaced with maple syrup
  • do no overcook the chicken so it doesn't come out too dry.
  • we used romance lettuce, but any other lettuce will work just fine.


Calories: 280kcal | Carbohydrates: 14g | Protein: 16g | Fat: 19g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 232mg | Potassium: 592mg | Fiber: 4g | Sugar: 8g | Vitamin A: 978IU | Vitamin C: 15mg | Calcium: 85mg | Iron: 1mg