Chicken Avocado Caprese Salad – Healthy Summer Recipe

There’s something undeniably satisfying about a fresh, vibrant salad that feels like a full meal. That’s exactly what you get with this Chicken Avocado Caprese Salad. Imagine all the classic flavors of a traditional Caprese—sweet cherry tomatoes, creamy mozzarella, fragrant basil—but now, add juicy seared chicken and buttery avocado into the mix. It’s the kind of salad that doesn’t leave you hungry an hour later.

This recipe came to life one summer when I was craving something fresh but also needed a meal that could actually hold me over. I had some leftover grilled chicken in the fridge, a ripe avocado on the counter, and a basket of tomatoes just begging to be used. A little balsamic, a quick toss, and suddenly I had a go-to recipe I now make all year round. The best part? The same balsamic marinade used to flavor the chicken becomes the dressing for the whole salad, keeping things simple yet flavorful.

It’s quick enough for a busy weeknight, yet elegant enough to serve at a brunch or weekend lunch. And if you’re anything like me and always looking for ways to sneak extra protein and healthy fats into your meals without sacrificing flavor, this one checks all the boxes.

Why You’ll Love This Recipe

This isn’t your average salad. It’s hearty, balanced, and full of contrast—warm seared chicken against cool creamy mozzarella, buttery avocado alongside bright, sweet tomatoes. Every bite is flavorful and satisfying, thanks to a tangy, garlicky balsamic marinade that brings everything together beautifully.

Here’s why this recipe deserves a spot in your regular rotation:

• Quick and easy: With just 5 minutes of prep and 15 minutes of cooking time, this recipe is on the table fast.
• Minimal ingredients, maximum flavor: Most of the ingredients are pantry staples, and the fresh items are easy to find year-round.
• One marinade, two jobs: The same balsamic marinade is used for the chicken and as a salad dressing, streamlining prep and keeping dishes to a minimum.
• Balanced and nourishing: You get protein from the chicken, healthy fats from the avocado, and plenty of vitamins from the fresh produce.
• Kid-friendly and crowd-pleasing: The flavors are familiar and comforting, so even picky eaters will likely enjoy it.

Plus, this salad is just beautiful. The vibrant reds, greens, and creamy whites make it look like something you’d see on a restaurant menu. Whether you’re eating solo or feeding a crowd, it’s a dish that always impresses.

Health Benefits

Beyond its irresistible flavor, this salad is packed with nutrients that do your body good. The ingredients come together to support a balanced diet without feeling restrictive or overly “healthy.”

Here are some of the nutritional benefits you can expect:

• Chicken thighs: A great source of protein, essential for muscle repair and satiety. They also contain important B vitamins and minerals like zinc and iron.
• Avocado: Full of heart-healthy monounsaturated fats, fiber, and potassium. Avocado also helps you absorb fat-soluble vitamins from the rest of the salad.
• Cherry tomatoes: Rich in antioxidants like lycopene, which supports heart and skin health. They’re also high in vitamin C.
• Mozzarella balls: A solid source of calcium and protein. Choose part-skim if you’re looking to cut fat.
• Romaine lettuce: Offers a nice crunch and a boost of vitamin A and folate.
• Basil: This fragrant herb isn’t just delicious—it also contains anti-inflammatory compounds.

All together, this salad is low in carbs, moderate in healthy fats, and high in protein—making it a fantastic choice for those watching their blood sugar or following a balanced, whole-foods diet.

Preparation Time, Servings, and Nutritional Information

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: Serves 4
• Calories per serving: 420
• Protein: 32g
• Carbohydrates: 14g
• Fat: 28g

This recipe hits that sweet spot of being both healthy and deeply satisfying.

Ingredients List

Here’s everything you’ll need to make this Chicken Avocado Caprese Salad. All items are easy to find and come together to create a meal that’s rich in flavor and texture.

For the Chicken and Marinade/Dressing:

• 2 tablespoons balsamic vinegar – Adds tangy depth and balances the creamy avocado.
• 2 tablespoons olive oil – Brings richness and helps create a silky dressing.
• 1 teaspoon brown sugar – Slight sweetness that complements the acidity of the vinegar.
• 2 garlic cloves, minced – Gives a punchy flavor to the marinade.
• ½ teaspoon dried basil – Enhances the Italian flavor profile.
• ½ teaspoon salt – Brings out all the flavors.
• 4 boneless, skinless chicken thighs – Juicy and flavorful, perfect for quick searing.

For the Salad:

• 4 cups chopped Romaine lettuce – Crisp base that holds everything together.
• 1 cup cherry tomatoes, halved – Sweet and juicy, they brighten the dish.
• 1 large avocado, sliced – Creamy, rich texture adds a luxurious touch.
• 1 cup mozzarella balls (bocconcini or ciliegine) – Soft and mild, they soak up the dressing perfectly.
• ½ cup fresh basil leaves – Adds freshness and classic Caprese flair.

Feel free to substitute with grape tomatoes, baby spinach, or different mozzarella varieties depending on what you have.

Step-By-Step Cooking Instructions

1. Make the Marinade and Dressing

In a small bowl or jar, whisk together the balsamic vinegar, olive oil, brown sugar, garlic, dried basil, and salt. Set aside 2 tablespoons of the mixture to use later as the salad dressing.

2. Marinate the Chicken

Place the chicken thighs in a shallow dish or resealable bag. Pour the remaining marinade over the chicken and let it sit for 10–15 minutes at room temperature. If you’re prepping ahead, refrigerate it for up to 24 hours.

3. Cook the Chicken

Heat a large skillet over medium-high heat. Add a little olive oil, then place the chicken thighs in the pan. Cook for about 5–6 minutes per side, or until golden brown and fully cooked through (internal temp should reach 165°F). Remove from heat and let the chicken rest for a few minutes before slicing.

4. Assemble the Salad

In a large bowl or platter, spread out the chopped Romaine lettuce. Add the halved cherry tomatoes, sliced avocado, mozzarella balls, and fresh basil leaves.

5. Add the Chicken

Slice the rested chicken thighs and lay them over the salad. Drizzle with the reserved balsamic dressing.

6. Toss and Serve

Gently toss everything together to coat with the dressing, or leave it layered for a more composed look. Taste and season with extra salt if needed.

How to Serve

This Chicken Avocado Caprese Salad is perfect as a main course, but it can also shine as part of a larger spread. Here are a few serving ideas:

• Serve it as a standalone lunch or light dinner.
• Portion it into meal prep containers for grab-and-go lunches.
• Plate it on individual dishes for a dinner party starter or brunch centerpiece.
• Pair it with warm flatbread or garlic toast for a heartier meal.

Pairing Suggestions

While this salad is filling on its own, a few thoughtful additions can round out the meal.

• Bread: Serve with warm pita, herbed flatbread, or a toasted baguette.
• Soup: Pair with a light vegetable soup or tomato basil soup for a cozy combo.
• Drink options: Try a sparkling water with lime or a fruit-forward mocktail for a refreshing touch.
• For kids: Serve with crackers or buttered pasta to make it more approachable.

Storage, Freezing & Reheating Instructions

Storage: If you have leftovers, store the salad components separately. Keep the chicken in an airtight container in the fridge for up to 3 days. Store chopped veggies and dressing separately to maintain freshness.

Freezing: The cooked chicken can be frozen for up to 3 months. Let it cool, then freeze in a freezer-safe bag. Do not freeze the avocado or salad greens, as they don’t thaw well.

Reheating: To reheat chicken, place it in the oven at 350°F for 10 minutes or warm in a skillet until heated through. Always reheat separately from the salad greens.

Common Mistakes to Avoid

Even simple recipes can go sideways without a few precautions. Here are the most common slip-ups to watch out for:

• Overcooking the chicken: Keep an eye on the internal temperature and remove it as soon as it hits 165°F.
• Not letting the chicken rest: Cutting it too soon leads to dry meat. Let it sit for at least 5 minutes before slicing.
• Soggy salad: Only add dressing when ready to serve to keep everything crisp.
• Unripe avocado: Use one that yields slightly when pressed for the best creamy texture.
• Too much dressing: Start with less, then add more as needed. You want everything lightly coated, not swimming.

Pro Tips

Want to make this recipe even better? Here are a few chef-level tips:

• Use fresh basil leaves: Tear them by hand instead of chopping to preserve their flavor and fragrance.
• Double the dressing: It keeps well for a week in the fridge and is great over roasted vegetables or other salads.
• Grill the chicken: If the weather’s nice, fire up the grill for added smoky flavor.
• Marinate longer: While 15 minutes works, marinating for a few hours intensifies the flavor even more.
• Toast the mozzarella balls: Give them a quick broil for 2–3 minutes for a warm, melty twist.

Frequently Asked Questions (FAQs)

Can I use chicken breast instead of thighs?
Yes! Chicken breast works well, just be careful not to overcook it as it’s leaner and dries out faster.

Is this salad good for meal prep?
Absolutely. Store the components separately and assemble just before eating to keep everything fresh.

Can I use a different cheese?
If you don’t have mozzarella balls, try diced mozzarella, feta, or even grilled halloumi.

What kind of tomatoes should I use?
Cherry, grape, or even heirloom tomatoes work beautifully. Choose what’s ripe and sweet.

Can I leave out the brown sugar?
You can, but it helps balance the acidity of the balsamic. A small amount of honey is a good substitute.

Is there a dairy-free option?
Skip the cheese or use a plant-based mozzarella alternative to keep it dairy-free.

How do I know when the chicken is done?
Use a meat thermometer. Chicken is safe to eat at 165°F. The juices should run clear.

Can I make the dressing in advance?
Yes, store it in a jar in the fridge for up to one week. Just shake before using.

Is this salad low-carb?
Yes, it’s relatively low in carbohydrates, especially if you skip the sugar in the dressing.

What greens can I substitute for Romaine?
Spinach, arugula, or mixed greens all work well.

Conclusion & Call to Action

There’s a reason this Chicken Avocado Caprese Salad has become a staple in my kitchen—it’s fast, flavorful, and packed with wholesome ingredients that actually keep you full. Whether you’re whipping up a quick lunch, planning a fresh dinner, or looking for something to impress at a gathering, this salad brings bold flavor and nourishing goodness with very little effort.

If you try this recipe, I’d love to hear how it turned out! Leave a comment below or share a photo of your gorgeous salad and tag me on social media. Your delicious creations seriously make my day. Happy cooking!

Print