Chicken Avocado Caprese Salad

I’ve crafted a vibrant Chicken Avocado Caprese Salad that combines juicy grilled chicken, creamy avocado, ripe tomatoes, fresh mozzarella, and basil for a fresh, satisfying dish that tastes like summer on a plate.

Why You’ll Love This Recipe

I love how this salad captures the classic Caprese flavor profile—ripe tomato, fresh basil, creamy mozzarella—while adding hearty grilled chicken and buttery avocado. It feels indulgent yet light, and it’s perfect for a healthy lunch, dinner, or potluck side.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cooked chicken breast or thigh, sliced or diced

• ripe tomatoes (cherry, grape, or heirloom), halved or sliced

• fresh mozzarella (bocconcini or fresh mozzarella), torn or cubed

• avocado, diced

• fresh basil leaves, torn or chopped

• mixed greens (optional, for serving)

Dressing (whisk together):

• olive oil

• balsamic vinegar or balsamic glaze

• garlic, minced or garlic powder

• Dijon mustard (optional)

• salt and pepper

Directions

1. I prepare or reheat the cooked chicken and slice or dice it into bite‑sized pieces.

2. I assemble tomatoes, mozzarella, avocado, chicken, and basil in a large bowl or platter, optionally layering them over mixed greens for extra volume.

3. I whisk together olive oil, balsamic vinegar (or glaze), garlic, Dijon, salt, and pepper until the dressing is smooth and emulsified.

4. I drizzle the dressing evenly over the salad ingredients and toss gently to coat everything without mashing the avocado.

5. I taste and adjust—sometimes I add a little more balsamic or a sprinkle of salt—and serve it immediately.

Servings and timing

This salad serves about 4 people as a main meal or 6 as a side.

• Prep time: 10 minutes (assuming cooked chicken)

• Cook time: 0–5 minutes (if grilling or reheating chicken)

• Total time: Around 15 minutes

Variations

• Swap protein: I sometimes use grilled shrimp, cooked salmon, or crisp bacon instead of chicken for a different flavor.

• Herb twist: I add fresh arugula or baby spinach for extra greens and a peppery note.

• Cheese change-up: I swap fresh mozzarella for burrata for an indulgent creamier texture.

• Flavor boost: I drizzle a little pesto or add roasted red peppers for extra depth.

storage/reheating

I store leftover salad components (chicken, veggies, cheese, and dressing) separately in airtight containers in the fridge for up to 2 days. I add avocado and dressing just before serving to maintain freshness. Reheating isn’t needed—this salad is best served fresh.

FAQs

How do I prep this salad for meal prep?

I cook or shred the chicken ahead of time, chop the tomatoes and basil, and whisk the dressing. I store each component separately and assemble just before eating—especially adding avocado last to prevent browning.

Can I use a bottled dressing instead?

Yes—I’ve used a good quality balsamic vinaigrette or Italian dressing when I’m in a hurry, and it still tastes great.

What’s the best way to keep avocado from browning?

I toss the avocado gently in a little lemon or lime juice before adding it to the salad. It helps slow the browning and keeps the flavor bright.

Can I make this salad gluten-free?

Absolutely—it’s naturally gluten-free as long as the dressing and any added ingredients don’t contain gluten.

Can I prep this salad a few hours ahead?

Yes—just keep avocado and dressing separate until serving. I assemble everything 15–30 minutes before eating for peak freshness.

Conclusion

This Chicken Avocado Caprese Salad brings together fresh, wholesome ingredients in a colorful, satisfying way. I love how it feels indulgent yet balanced, and how quickly it comes together—making it a go‑to recipe whenever I want something nutritious, flavorful, and effortlessly delicious.