Discover the perfect blend of savory and fresh with our Chicken Avocado Caprese Salad. This delightful dish combines succulent grilled chicken with creamy avocado, juicy tomatoes, and the rich flavors of mozzarella cheese, all tied together with a zesty balsamic marinade. It’s not just a salad; it’s a burst of summer in every bite. Ideal for a quick weeknight dinner or a refreshing lunch, this salad is sure to become a household favorite.
In our household, the Chicken Avocado Caprese Salad has earned a special place at the dinner table. My husband, who typically isn’t a fan of salads, absolutely loves this one. It all started on a warm summer evening when I decided to try something new and refreshing for dinner. The combination of flavors was a hit, and now, this salad is a staple, especially when we’re in the mood for something light yet satisfying. Watching my little ones dig into their bowls with enthusiasm is always a joy, and it’s a recipe that brings us together with every delicious bite.
Why This Chicken Avocado Caprese Salad
- Unique Flavor Combination: This salad marries the rich, savory taste of grilled chicken with the creamy texture of avocado and the fresh, juicy burst of cherry tomatoes.
- Healthy Ingredients: Packed with protein from the chicken and healthy fats from the avocado, it’s a nutritious choice for any meal.
- Easy and Quick: With a simple marinade and straightforward preparation, you can have this delightful salad ready in no time.
- Versatile: Perfect as a main dish or a side, this salad is incredibly versatile and can be easily customized to suit your taste.
Ingredients:
Marinade/Dressing:
- ¼ cup (60 mL) balsamic vinegar
- 2 tablespoons (30 mL) olive oil
- 2 teaspoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon dried basil
- 1 teaspoon salt
Salad:
- 4 chicken thigh fillets, skinless and boneless (approximately 500g / 1.1 lbs)
- 5 cups Romaine or cos lettuce leaves, washed and dried (approximately 300g / 10.6 oz)
- 1 avocado, sliced
- 1 cup cherry or grape tomatoes, halved (approximately 150g / 5.3 oz)
- ½ cup mini mozzarella/bocconcini cheese balls (approximately 125g / 4.4 oz)
- ¼ cup fresh basil leaves, thinly sliced
- Salt and pepper, to taste
Directions:
- Prepare the Marinade: In a small bowl, whisk together the balsamic vinegar, olive oil, brown sugar, minced garlic, dried basil, and salt until well combined.
- Marinate the Chicken: Place the chicken thighs in a shallow dish. Pour 4 tablespoons of the marinade over the chicken, ensuring it is evenly coated. Reserve the remaining marinade for later use as a dressing.
- Cook the Chicken: Heat a teaspoon of olive oil in a large grill pan or skillet over medium-high heat. Grill the chicken thighs for about 5-7 minutes on each side, or until they are golden, crispy, and thoroughly cooked. Once cooked, set the chicken aside to rest for a few minutes before slicing it into strips.
- Assemble the Salad: In a large bowl or on a serving platter, arrange the lettuce leaves. Top with avocado slices, halved tomatoes, mini mozzarella cheese balls, and the sliced chicken.
- Finish and Serve: Drizzle the reserved marinade over the salad. Sprinkle with the thinly sliced basil leaves and season with salt and pepper to taste. Serve immediately and enjoy!
Notes:
- Substitutions: You can substitute chicken breast for the thigh fillets if you prefer leaner meat. For a vegetarian option, consider using grilled tofu or chickpeas instead of chicken.
- Cooking Tips: Ensure your grill pan or skillet is hot before adding the chicken to get a nice sear. Letting the chicken rest after cooking helps retain its juices, keeping it moist and flavorful.
- Nutritional Information: This salad is a great source of protein and healthy fats. To lower the calorie count, you can reduce the amount of cheese or use a lower-fat cheese alternative.
