Quick Caprese Chicken Salad Recipe

My Summer Chicken Salad

I make this salad all the time in the summer. It feels so fresh and light. The colors are just beautiful in the bowl.

It reminds me of my garden. I love the smell of fresh basil. Doesn’t that smell amazing? It makes the whole kitchen happy.

A Little Kitchen Secret

Let me tell you a secret about the chicken. Drying it with a paper towel is important. It helps the skin get nice and golden.

My grandson learned this the hard way. He skipped that step once. We ended up with steamed chicken instead of seared. I still laugh at that. Why does this matter? A good sear locks in the juices. This makes every bite tender.

Letting the Chicken Rest

After the chicken is cooked, you must let it sit. Wait for about five minutes. This is the hardest part for me. I am always so hungry.

But it is worth the wait. If you slice it right away, all the good juices run out. Your chicken will be dry. Letting it rest keeps it moist and delicious. What is the hardest part of cooking for you? Waiting, or something else?

The Fun Part: Tossing It All Together

Now for the fun part. Put everything in a big, big bowl. I love the red tomatoes and green avocado together. It looks like a painting.

Then you pour the dressing over it. Fun fact: The word salad comes from the Latin word for salted. I always add the dressing last. This keeps the lettuce nice and crisp. Do you have a favorite salad topping? I would love to hear yours.

Why This Simple Meal Matters

This is more than just a recipe. It is a complete meal in one bowl. You have your protein, your greens, and good fats from the avocado.

That is why this matters. Good food does not have to be complicated. It is about feeding your body with love. What is your favorite one-bowl meal? Share it with me if you like.

Ingredients:

Ingredient	Amount	Notes
Olive oil	1 tablespoon
Kosher salt	1 teaspoon
Fresh cracked pepper	1 teaspoon
Boneless skinless chicken breasts	2-3 large (about 2 pounds)	Pounded to an even thickness
Romaine lettuce	5 cups (235 g / about 2 heads)	Washed and torn into bite-sized pieces
Avocado	1 medium	Peeled, pitted, and sliced
Cherry tomatoes	1 cup (149 g)	Halved
Mini mozzarella cheese balls	½ cup
Basil leaves	¼ cup (6 g)	Thinly sliced
Balsamic vinaigrette	½ cup (127.5 g)	More or less to taste

A Salad with a Little Story

This salad always reminds me of my friend Maria’s garden. She grew the biggest, sweetest tomatoes. One summer day, she brought over a whole basket. We had to use them right away. So we invented this chicken salad. It’s fresh, fast, and full of good things.

It feels like a special treat but it’s so easy to make. You get to cook the chicken until it’s just perfect. Then you toss everything together. The whole kitchen smells like summer. Doesn’t that sound nice?

Step 1

First, pat your chicken dry with a paper towel. This helps the skin get nice and golden. Then, sprinkle both sides with salt and pepper. Be generous with it! I still laugh at the time I forgot the salt. The chicken was so plain.

Step 2

Pour your olive oil into a big pan. Let it get nice and hot. You should see it shimmer a little. Carefully lay the chicken in the pan. Now, here is the hard part. Don’t move it for a few minutes! Let it get a beautiful crust.

Step 3

Flip the chicken over. It should be a lovely golden brown. Cook it for a few more minutes. Use a thermometer to check if it’s done. It should read 165°F. (My hard-learned tip: Let the chicken rest for 5 minutes before you slice it. This keeps all the yummy juices inside!)

Step 4

While the chicken rests, make your salad bed. Put the lettuce in a big bowl. Add the avocado, tomatoes, and mozzarella balls. Don’t forget the fresh basil! It makes the whole salad sing. What’s your favorite colorful veggie to add to a salad? Share below!

Step 5

Now, slice your rested chicken. Add it to the bowl with all the greens. Drizzle your balsamic vinaigrette over everything. Toss it all gently together. Serve it right away while everything is fresh and happy.

Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Lunch, Dinner

Let’s Shake It Up!

This recipe is like a favorite story. You can tell it a little differently each time. Feel free to get creative with what you have. It’s your kitchen, after all. Here are a few fun twists I’ve tried.

Strawberry Summer Swap: Use sweet sliced strawberries instead of tomatoes. It tastes like a sunny day.

Zesty Lemon Herb: Skip the vinaigrette. Use a squeeze of fresh lemon juice and a sprinkle of oregano.

Picnic Pasta Version: Add a cup of cooked pasta shells. It makes the salad more filling for a crowd.

Which one would you try first? Comment below!

Your Perfect Plate

This salad is a full meal all by itself. But I love making a little event out of dinner. You could serve it with a warm, crusty bread. My grandkids love to dip it in the extra vinaigrette. It’s so simple but feels so fancy.

For a drink, a glass of iced herbal tea is just perfect. The minty kind is my favorite. If you’re having a grown-up dinner, a light, crisp white wine pairs beautifully. It sips nicely between bites of cheesy tomato.

Which would you choose tonight?

Keeping Your Salad Fresh and Tasty

Let’s talk about storing this lovely salad. Keep the dressing separate until you are ready to eat. This stops the lettuce from getting soggy.

Store the main salad in a sealed container in the fridge. It will stay good for two days. You can cook the chicken ahead for easy meals.

I once mixed it all together on a busy Monday. By Tuesday, my lettuce was very sad. Now I always keep them apart.

This little step matters for a happy lunch. It makes your food crisp and delicious later. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Salad Troubles

Is your chicken dry? You might have cooked it too long. Use a timer to help you.

Letting the chicken rest is a secret trick. It keeps all the tasty juices inside. I remember when I skipped this step.

The chicken was tough and not very good. Is your salad dressing too strong? You can add a little honey to sweeten it.

Getting the flavors right builds your cooking confidence. It turns a simple meal into something special. Which of these problems have you run into before?

Your Quick Caprese Chicken Questions

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your dressing label to be sure.

Q: Can I make it ahead? A: You can prep the parts ahead. Keep them separate in the fridge.

Q: What if I don’t have cherry tomatoes? A: A regular tomato, chopped, works just fine. Use what you have.

Q: Can I double the recipe? A: Of course! Just use a bigger bowl for your family.

Q: Any extra tips? A: Toasting some pine nuts adds a nice crunch. Which tip will you try first?

*Fun fact: The name “Caprese” comes from the Italian island of Capri.*

A Note From My Kitchen to Yours

I hope you love making this fresh salad. It always reminds me of summer lunches with my grandchildren.

I would be so happy to see your creation. Your kitchen adventures bring me so much joy. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Olivia Hartwell.