We are blessed with a long growing season here in northern California. My garden is still producing loads of basil and more tomatoes than we can eat. So I’m always looking for delicious ways to use up the pounds and pounds of cherry tomatoes from the garden. Caprese salads are always a favorite light and refreshing side to just about any meal. But when you add a perfectly grilled chicken breast, and an avocado on a bed of crisp greens; dress it in a tangy balsamic vinaigrette, a light side salad becomes a hearty delightful meal bursting with fresh flavors.
Learn the easiest ever technique; How To Cook A Perfectly Grilled, Juicy Chicken Breast. No more dry as sawdust chicken breasts! This easy cooking method ensures you have juicy, flavorful breasts every time! Guaranteed! Try this method to cook up the chicken breasts for this tasty salad.
This salad comes together in just a few quick minutes once you have the chicken breasts cooked up, so lets get started!
Make Balsamic Vinaigrette:
Place dijon mustard, garlic powder, onion powder, lemon pepper, dried basil, salt, pepper, balsamic vinegar, and olive oil in a jar. No weird chemicals or preservatives in this dressing. It only takes a few minutes to make it and you know exactly what’s in it. Healthy and flavorful.
Seal jar with a lid and shake until dressing is well combined.
Assemble Salad:
Place lettuce in a large bowl and toss it with the vinaigrette.
Divide dressed lettuce into two bowls or large plates.
Top lettuce in each bowl with a sliced grilled chicken breast. Place Ā½ of the sliced avocado, Ā½ of the cheese, Ā½ of the cherry tomatoes, and Ā½ of the basil leaves on each salad.
Substitution: You could use shredded rotisserie chicken meat instead of a grilled chicken breast if you happen to have it on hand.
Top each salad with a generous squeeze of fresh lemon juice.
Garnish with freshly cracked black pepper to serve.
This salad is the perfect meal on a crisp fall evening when you’re craving a fresh flavorful meal that comes together in just a few quick minutes. This salad is a healthy meal bursting with all the fresh flavors from the garden. The tangy vinaigrette gives this salad a lovely tanginess. It’s the perfect foil to the tender, juicy, grilled chicken breasts and creamy slices of avocado that give it substance and makes this salad a satisfying, hearty, filling meal that’s good for you. Healthy can be delicious! Be sure to give this delectable salad a try, you are going to love it.
Grilled Chicken Caprese Salad
Ingredients
- 2 boneless, skinless chicken breasts, grilled
- 8 oz mozzarella cheese balls
- 1 cup cherry tomatoes, cut in half
- 1 avocado, peeled, pitted and sliced
- Ā¼ cup basil leaves, roughly chopped
- 10 oz bag spring mix lettuce or baby spinach leaves
- 1 lemon
- freshly cracked black pepper, as garnish
Balsamic Vinaigrette:
- Ā¼ cup olive oil
- ā cup balsamic vinegar
- 1 tbsp dijon mustard
- 1 tsp garlic powder
- Ā½ tsp onion powder
- 1 tsp lemon pepper
- Ā¼ tsp dried basil
- seasoned salt & pepper, to taste
Instructions
Make Balsamic Vinaigrette:
- Place olive oil, balsamic vinegar, dijon mustard, garlic powder, onion powder, lemon pepper, dried basil, seasoned salt and pepper in a jar.
- Seal jar with a lid and shake until dressing is well combined.
Assemble Salad:
- Place lettuce in a large bowl and toss with the Vinaigrette.
- Divide dressed lettuce into two bowls or large plate.
- Top lettuce in each bowl with a sliced grilled chicken breast, Ā½ of the sliced avocado, Ā½ of the cheese, Ā½ of the cherry tomatoes, and Ā½ of the basil leaves.
- Top each salad with a generous squeeze of fresh lemon juice.
- Garnish with freshly cracked black pepper to serve.
Did You Make This?
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