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- 2 boneless, skinless chicken breasts - 2 tablespoons balsamic vinegar - 2 tablespoons olive oil - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 large avocado, diced - 1 cup fresh mozzarella balls (bocconcini) - 1/4 cup fresh basil leaves, torn - 1 tablespoon honey (optional for sweetness) The chicken breasts are the star of this dish. They soak up the balsamic vinegar and olive oil. This creates a rich flavor. The cherry tomatoes add a fresh burst. They also bring a nice color. The avocado provides creaminess. Fresh mozzarella adds a soft texture. The basil leaves give a fragrant note that brightens everything. You can switch things up! Try adding sliced cucumbers for crunch. You could also add bell peppers for a sweet bite. For a spicy kick, consider jalapeños. Switch mozzarella for feta for a tangy flavor. You can add nuts for crunch too, like walnuts or pine nuts. This salad is not just tasty; it’s also healthy! Here’s a quick look at the nutrition: - Calories: About 350 per serving - Protein: 30 grams from chicken and cheese - Fats: 20 grams, mostly from the olive oil and avocado - Carbohydrates: 12 grams, mainly from tomatoes and avocado - Fiber: 5 grams from veggies This dish packs protein and healthy fats. It also offers vitamins from the fresh ingredients. Enjoy this salad for a balanced meal! {{ingredient_image_1}} Start by mixing balsamic vinegar, olive oil, salt, and pepper in a bowl. This blend adds great flavor. Place the chicken breasts in the mix. Make sure they are well coated. Let them marinate for at least 20 minutes. You can also chill them in the fridge for up to 2 hours for more taste. Heat your grill or pan over medium-high heat. Once hot, take the chicken out of the marinade. Grill each side for about 6-7 minutes. You want it to reach 165°F inside. After cooking, let the chicken rest for 5 minutes. This step keeps the juices inside when you slice it. While the chicken cooks, grab a large mixing bowl. Add halved cherry tomatoes, diced avocado, and mozzarella balls. Toss in torn basil leaves for added flavor. These fresh ingredients make this salad colorful and fun. In a small bowl, whisk together the leftover balsamic vinegar and olive oil. If you like a hint of sweetness, add honey. Don’t forget a pinch of salt and pepper. This dressing will tie all the flavors together perfectly. Slice the rested chicken into bite-sized pieces. Add the chicken to your bowl of salad ingredients. Drizzle the dressing over everything. Gently toss to combine, making sure each piece is coated. Serve it in bowls or on a platter, and add extra basil if you want. Enjoy! Marinating chicken adds flavor and keeps it moist. Start with balsamic vinegar and olive oil. Mix these with salt and pepper. Place the chicken in the bowl and cover it well. Let it soak for at least 20 minutes. For best results, let it marinate up to 2 hours. This extra time helps the chicken absorb all the great flavors. Preheat your grill to medium-high heat. This helps the chicken cook evenly. Remove the chicken from the marinade and let the excess drip off. Grill each side for 6-7 minutes. Use a meat thermometer to check if it’s done. The internal temperature should reach 165°F. After grilling, let the chicken rest for 5 minutes. This keeps the juices inside and makes it tender. To dice an avocado, start by cutting it in half. Twist the halves to separate them. Remove the pit carefully with a knife. Use a spoon to scoop the flesh out. Place it on a cutting board and make cuts in a grid pattern. Then, use the spoon again to scoop out the cubes. This method gives you perfect, bite-sized pieces. When serving, layer the salad ingredients for a beautiful look. Start with the salad base of tomatoes and avocado. Add the mozzarella balls next. Place the sliced chicken on top. Drizzle the dressing over the whole salad. Garnish with torn basil leaves for color. This makes your salad not just tasty, but also a feast for the eyes. Pro Tips Marinate for Maximum Flavor: The longer you marinate the chicken, the more flavor it will absorb. Aim for at least 2 hours, or overnight if possible. Rest the Chicken: Always let the grilled chicken rest for a few minutes before slicing. This helps retain its juices, keeping it moist and flavorful. Fresh Ingredients Matter: Use ripe avocados and fresh mozzarella for the best taste. Quality ingredients will elevate your salad significantly. Customize Your Dressing: Feel free to adjust the sweetness of your dressing by adding more or less honey to suit your taste. Experiment with different herbs for added flavor! {{image_2}} You can easily switch this salad to make it vegetarian or vegan. For vegetarians, replace chicken with grilled eggplant or zucchini. Both add great texture and flavor. If you want a vegan option, use marinated tofu instead of chicken. Tofu absorbs flavors well and makes the salad hearty. You can also use nutritional yeast for a cheesy flavor without dairy. Feel free to get creative with seasonal ingredients. In summer, add fresh corn or bell peppers for extra crunch. In fall, you might use roasted butternut squash for a sweet touch. Adding arugula or spinach can boost the greens and add a peppery flavor. Think about using fruits like peaches or strawberries for a sweet twist. This salad is naturally gluten-free. However, always check the labels on your ingredients. Some balsamic vinegars may have added gluten. Make sure your olive oil is pure and free from additives. If you want to serve with bread, opt for gluten-free options. This way, everyone can enjoy this delicious salad without worry. To keep your Balsamic Chicken Avocado Caprese Salad fresh, store it in an airtight container. This keeps moisture and air out, helping to maintain taste. Place the chicken and salad ingredients separately if possible. This prevents the avocado from browning and the salad from getting soggy. You can keep it in the fridge for up to 3 days. When it's time to enjoy your leftovers, reheating chicken properly is key. Start by slicing the chicken into smaller pieces. This helps it heat evenly. You can use the microwave or stovetop. If using a microwave, heat on medium power for about 1-2 minutes. Check that it reaches an internal temperature of 165°F. On the stovetop, place it in a pan over medium heat. Stir occasionally until warmed through. If you want to store your salad for longer, freezing is an option. However, keep in mind that some ingredients do not freeze well, such as avocado and fresh mozzarella. You can freeze just the marinated chicken. Place it in a freezer bag, removing as much air as possible. Label the bag with the date. It can last up to 3 months in the freezer. When you're ready to use it, thaw it in the fridge overnight before cooking. You can make this salad ahead of time. First, marinate the chicken and grill it. Let the chicken cool before slicing. Prepare the salad ingredients and dressing separately. Mix them all together just before serving. This keeps everything fresh and tasty. Yes, you can use other cheeses. Feta or goat cheese works well in this salad. They add a nice tangy flavor. You can also try shredded parmesan for a different twist. If you need a substitute for balsamic vinegar, try red wine vinegar. Mix it with a bit of honey to mimic the sweet taste. Apple cider vinegar is another option. It gives a nice, fruity flavor. Store leftovers in an airtight container. They will stay good for about 2-3 days in the fridge. The avocado may brown, but you can add more fresh avocado when serving. Yes, this salad is great for meal prep. Prepare the chicken and salad ingredients separately. Store them in containers. When ready to eat, mix them together with the dressing. This keeps the salad fresh and crunchy. This blog post covered how to make a tasty Balsamic Chicken Avocado Caprese Salad. We explored key ingredients, cooking tips, and variations for different diets. Understanding storage and meal prep options helps keep your meals fresh. In conclusion, this salad is easy to enjoy now and later. Try it out and let your taste buds guide you!

Balsamic Chicken Avocado Caprese Salad

A refreshing salad featuring grilled chicken, avocado, cherry tomatoes, mozzarella, and a balsamic dressing.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 breasts boneless, skinless chicken
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • to taste Salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1 cup fresh mozzarella balls (bocconcini)
  • 1 quarter cup fresh basil leaves, torn
  • 1 tablespoon honey (optional for sweetness)

Instructions
 

  • Marinate the Chicken: In a bowl, whisk together balsamic vinegar, olive oil, salt, and pepper. Add the chicken breasts and marinate for at least 20 minutes (or up to 2 hours in the refrigerator for more flavor).
  • Cook the Chicken: Preheat a grill or stovetop pan over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until cooked through (internal temperature of 165°F). Let it rest for 5 minutes before slicing.
  • Prepare the Salad: In a large mixing bowl, combine the cherry tomatoes, diced avocado, mozzarella balls, and torn basil leaves.
  • Make the Dressing: In a small bowl, whisk together the remaining balsamic vinegar, olive oil, honey (if using), and a pinch of salt and pepper.
  • Assemble the Salad: Slice the grilled chicken and add it to the bowl of salad ingredients. Drizzle the dressing over the salad and gently toss to combine until everything is well coated.
  • Serve: Plate the salad onto individual serving bowls or a large serving platter, garnishing with extra basil leaves if desired.

Notes

Marinating the chicken for longer enhances the flavor.
Keyword avocado, balsamic, caprese, chicken, salad