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Chicken Caprese Salad Bowl Recipe

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4.5 from 114 reviews

A fresh and flavorful Chicken Caprese Salad Bowl featuring grilled chicken breasts served over mixed greens with cherry tomatoes, fresh mozzarella, basil, avocado, and a zesty pesto-balsamic vinaigrette. Perfect for a light, healthy, and satisfying meal.

Ingredients

Scale

For the Grilled Chicken

  • 2 boneless, skinless chicken breasts (about 6–8 oz each)
  • 1 tbsp olive oil
  • ½ tsp dried oregano
  • ¼ tsp garlic powder
  • Salt and black pepper to taste

For the Salad

  • 4 cups mixed greens or chopped romaine lettuce
  • 1 pint cherry or grape tomatoes, halved
  • 8 oz fresh mozzarella balls (bocconcini or ciliegine), halved or quartered
  • ¼ cup fresh basil leaves, torn or roughly chopped
  • 1 medium avocado, sliced or diced

For the Pesto Vinaigrette

  • 2 tbsp prepared pesto (store-bought or homemade)
  • 1 tbsp olive oil (extra virgin recommended)
  • 1 tbsp balsamic glaze (or 1 tbsp balsamic vinegar + ½ tsp honey or maple syrup)
  • 1 tbsp fresh lemon juice (optional, for extra brightness)
  • Salt and black pepper to taste

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels to ensure even seasoning and grilling.
  2. Season the Chicken: In a small bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Rub this mixture generously over both sides of the chicken breasts for well-balanced flavor.
  3. Grill the Chicken: Heat a grill pan or outdoor grill to medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C), ensuring juicy and safe-to-eat chicken.
  4. Rest the Chicken: Remove the chicken from heat, cover loosely with foil, and let it rest for 5 minutes. This helps the juices redistribute, making the meat tender and moist. Then slice into strips.
  5. Prepare Caprese Mixture: While the chicken cooks, in a medium bowl, combine the halved cherry tomatoes and halved mozzarella balls for the salad base.
  6. Add Fresh Basil: Toss the torn or roughly chopped fresh basil leaves into the tomato and mozzarella mixture to enhance freshness and aroma.
  7. Make Pesto Vinaigrette: In a small bowl, whisk together the prepared pesto, olive oil, balsamic glaze (or vinegar and honey mixture), and lemon juice if using. Season with salt and black pepper to taste, creating a vibrant dressing.
  8. Assemble Salad Bowls: Divide the mixed greens evenly between two large serving bowls as the salad base.
  9. Add Grilled Chicken: Arrange the sliced grilled chicken on one side of each bowl for protein.
  10. Incorporate Caprese Components: Add the tomato-mozzarella-basil mixture to the bowls to bring the classic Caprese flavors.
  11. Add Avocado: Carefully arrange the avocado slices next to the chicken, adding creamy texture.
  12. Drizzle Dressing: Drizzle the prepared pesto vinaigrette generously over the salad bowls just before serving for a burst of flavor.

Notes

  • Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
  • The balsamic glaze adds sweetness and thickness; alternatively, use balsamic vinegar with a touch of honey or maple syrup.
  • Leftover grilled chicken can be refrigerated for up to 3 days and used in wraps or sandwiches.
  • For a lower-calorie option, reduce olive oil in the dressing or skip the avocado.
  • Fresh basil is best, but dried can be used in a pinch for the chicken seasoning only, not the salad.

Keywords: Chicken Caprese Salad, Grilled Chicken Salad, Caprese Salad Bowl, Healthy Salad, Italian Salad, Pesto Vinaigrette

Find it online: https://cheframiflavor.com/chicken-caprese-salad-bowl-recipe/