Chicken Avocado Caprese Salad is a fresh, warm salad that hits the spot any night of the week. I love how the warm, sliced chicken meets cool avocado and juicy tomatoes — it smells bright and feels cozy in your hands. If you want an easy family meal that looks special but cooks fast, this is it. If you enjoy salads with fruit and crunch, try our Asian chicken cranberry salad for another flavor twist.
Why Make This Recipe
- Quick & Easy: Ready in about 25–30 minutes from start to finish.
- Family Favorite: Mild flavors please kids and adults alike.
- Budget-Friendly: Simple ingredients you likely have on hand.
- Healthy Comfort: Protein from chicken, healthy fats from avocado, and fresh veggies.
This recipe stands out because it mixes warm, seasoned chicken with cool, creamy avocado and fresh mozzarella. The bright balsamic-lemon dressing ties it all together, making each bite satisfying and a little nostalgic — like a simple weeknight dinner that still feels special. If you love avocado-based salads, you might also enjoy our avocado chickpea tuna salad.
Ingredients
For the base:
- 4 cups mixed salad greens (washed and spun dry)
- 2 small chicken breasts (about 1 lb), boneless and skinless
- 1 large ripe but firm avocado (peeled, pitted, sliced) — ripe but not mushy
- 1–1½ cups cherry tomatoes (halved) or 2 medium tomatoes (sliced)
- 8 oz fresh mozzarella (small balls or sliced)
For the dressing:
- 3 tbsp extra-virgin olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp lemon juice (fresh)
- 1 small garlic clove, minced
- ½ tsp Dijon mustard (optional, for body)
- Salt and freshly ground black pepper to taste
For finishing:
- Fresh basil leaves (torn)
- Optional: a drizzle of balsamic reduction or pinch of red pepper flakes
How to Make Chicken Avocado Caprese Salad
- Prep first: pat chicken dry, season with salt, pepper, and a light drizzle of olive oil. Preheat a grill pan or skillet over medium-high heat.
- Tip: Dry chicken browns better and gives more flavor.
- Cook the chicken for 5–7 minutes per side (depending on thickness) until the internal temperature reads 165°F (74°C). Let rest 5 minutes, then slice thinly.
- Why this matters: Resting keeps the juices inside so the chicken stays moist.
- While the chicken cooks, whisk the dressing: combine olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon (if using), and a pinch of salt and pepper. Taste and adjust.
- Mini-tip: Whisk vigorously or shake in a jar until the dressing looks glossy.
- Assemble the salad: spread greens on a big plate or bowl. Add sliced tomatoes, mozzarella, and avocado. Place warm chicken on top. Drizzle dressing over everything. Scatter torn basil leaves and add a cracked pepper finish.
- Tip: Add avocado last to prevent too much browning.
- Serve right away while the chicken is still slightly warm so you get that contrast between warm protein and cool, creamy avocado.
How to Serve Chicken Avocado Caprese Salad
- Plate it family-style on a large board so everyone can help themselves; garnish with whole basil leaves for color.
- Pair with crusty garlic bread or warm focaccia and a light white wine (Sauvignon Blanc or Pinot Grigio).
- For a quick lunch, serve in a whole-grain wrap or over warm quinoa for extra substance.
How to Store Chicken Avocado Caprese Salad
- Fridge: Store components separately in airtight containers. Keep dressing in a jar, chicken in a sealed container (3–4 days), and avocado sliced with a squeeze of lemon in an airtight container (1 day).
- Assembled salad: Best eaten the same day. If made ahead, expect softer greens and some avocado browning.
- Freezer: Do not freeze the assembled salad. You can freeze cooked chicken separately for up to 3 months; thaw in the fridge before reheating.
- Reheat: Gently warm sliced chicken in a skillet over low heat or microwave for 30–60 seconds; add to fresh greens and toppings.
Tips to Make Chicken Avocado Caprese Salad
- Use room-temperature mozzarella for best texture and flavor.
- Don’t overcook the chicken — check with a thermometer.
- Slice the avocado right before serving to keep it bright and creamy.
- Season tomatoes lightly with salt to bring out their juices.
- If you like a sweeter touch, drizzle a teaspoon of balsamic reduction over the top.
Variation
- Vegetarian: Replace chicken with grilled tofu strips or roasted chickpeas for texture and protein.
- Low-carb / Keto: Skip any sweet balsamic reduction and use extra olive oil and lemon; keep portions of tomatoes moderate.
Can I use rotisserie chicken instead of cooking breasts?
Yes. Shred or slice rotisserie chicken and warm it slightly before adding. It saves time and still tastes great with the fresh avocado and tomatoes.
How do I keep the avocado from turning brown?
Brush or toss avocado slices with a little lemon juice and store them tightly covered. Add them to the salad just before serving for the best color and flavor.
Can I make this salad ahead for a party?
Prep ingredients ahead (cook chicken, slice tomatoes and mozzarella, mix dressing) and assemble just before guests arrive. Keep avocado and dressing separate until serving to keep everything fresh.
Is fresh mozzarella necessary or can I use shredded cheese?
Fresh mozzarella gives the classic Caprese texture and mild milky flavor. Shredded mozzarella works in a pinch, but it won’t have the same soft, creamy bite.
Conclusion
This Chicken Avocado Caprese Salad brings warm, savory chicken together with creamy avocado, juicy tomatoes, and mild mozzarella for a comforting, fresh meal the whole family will enjoy. It’s quick enough for weeknights and pretty enough for guests. If you want another take on the classic caprese with chicken, check out Chicken Caprese Salad – Cafe Delites for extra ideas. Please leave a comment and a star rating if you try this recipe, and share it on Pinterest or Facebook so friends can enjoy it too. What twist did you try? Let us know below!
Print
Chicken Avocado Caprese Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A fresh and warm salad featuring seasoned chicken, creamy avocado, juicy tomatoes, and mozzarella, all drizzled with a bright balsamic-lemon dressing.
Ingredients
- 4 cups mixed salad greens, washed and spun dry
- 2 small boneless, skinless chicken breasts (about 1 lb)
- 1 large ripe but firm avocado, peeled, pitted, sliced
- 1–1½ cups cherry tomatoes, halved
- 8 oz fresh mozzarella, small balls or sliced
- 3 tbsp extra-virgin olive oil
- 1½ tbsp balsamic vinegar
- 1 tsp lemon juice, fresh
- 1 small garlic clove, minced
- ½ tsp Dijon mustard (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, torn
- Optional: a drizzle of balsamic reduction or a pinch of red pepper flakes
Instructions
- Pat chicken dry and season with salt, pepper, and a light drizzle of olive oil.
- Preheat a grill pan or skillet over medium-high heat.
- Cook the chicken for 5–7 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
- While the chicken cooks, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, Dijon (if using), and a pinch of salt and pepper.
- Assemble the salad by spreading greens on a plate or bowl. Add sliced tomatoes, mozzarella, and avocado. Place the warm chicken on top and drizzle dressing over everything. Scatter torn basil leaves on top.
- Serve right away while the chicken is still warm for the best contrast between warm protein and cool avocado.
Notes
Use room-temperature mozzarella for best texture. Slice avocado just before serving to maintain its color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 70mg