Balsamic Chicken Caprese Salad
Balsamic Chicken Caprese Salad – Juicy chicken coated in balsamic along with plump tomatoes, creamy mozzarella, and basil!! Easy, healthy, ready in 15 minutes! The caprese salad you’ll make AGAIN and again!!
Although tomatoes, mozzarella, and basil know no true seasons for me.
It’s an easy salad that’s healthy, ready in 15 minutes, and loaded with flavor.
Since there’s already balsamic vinegar on traditional caprese salads, the balsamic chicken was a great complement.
Rather than solely using balsamic vinegar when I cooked the chicken and to dress the salad, I also used Marzetti® Simply Dressed® Balsamic Salad Dressing.
It’s made with simple ingredients and is a choice you can feel good about. It enhanced the flavor of the chicken as well as the fresh ingredients in the salad.
The chicken is tender and juicy and it’s perfect with the crisp lettuce, creamy fresh mozzarella, juicy ripe tomatoes, crunchy cucumbers, and peppery fresh basil. Everything is coated with the creamy Marzetti® Simply Dressed® Balsamic Salad Dressing.
Balsamic Chicken Caprese Salad
This is an easy salad that’s healthy, ready in 15 minutes, and loaded with flavor. Since there’s already balsamic vinegar on traditional caprese salads, the balsamic chicken was a great complement. The chicken is tender and juicy and it’s perfect with the crisp lettuce, creamy fresh mozzarella, juicy ripe tomatoes, crunchy cucumbers, and peppery fresh basil. Everything is coated with a creamy Balsamic Dressing.
- 2 tablespoons olive oil
- about 1.25 pounds skinless boneless chicken breast, diced into bite-sized pieces
- salt and pepper, for seasoning
- 1/4 cup Marzetti® Simply Dressed® Balsamic Salad Dressing, plus more for dressing the salad
- 2 to 3 tablespoons balsamic vinegar, plus more for dressing the salad
- 4 cups romaine or Italian lettuce blend
- 1 or 2 medium tomatoes, diced (I used Roma, vine-ripened or cherry tomatoes may be substituted)
- 3/4 cup fresh mozzarella (I used small balls called ciliegine; another type of mozzarella may be substituted)
- 3/4 cup English cucumber, diced (regular cucumbers may be substituted)
- 2 to 3 tablespoons fresh basil or to taste, finely minced
- To a large skillet, add the olive oil, chicken, evenly season with salt and pepper, and cook over medium-high heat for about 5 minutes, or until chicken is 90% cooked through. Stir and flip intermittently to ensure all sides cook evenly.
- Add 3 tablespoons Balsamic Salad Dressing, 1 tablespoon balsamic vinegar, stir to combine and make sure all pieces of chicken are coated. Cook for another 1 to 2 minutes over medium heat or until chicken is cooked through. Allow chicken to rest in pan, off the heat, while you plate the salad.
- To a large platter or bowl, add the lettuce, tomatoes, mozzarella, cucumber, chicken, and evenly sprinkle with basil.
- Drizzle with salad dressing and balsamic vinegar, to taste. Toss to combine and serve immediately.
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