Caprese Chicken Salad

Name: Caprese Chicken Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large (about 1 pound) (450 g) boneless, skinless chicken breasts, trimmed of excess fat; 2 cups (300 g) cherry tomatoes, rinsed; 10 oz (280 g) fresh mozzarella (buffalo or cow milk), cold or room temperature; ½ cup (10 g) fresh basil leaves, gently rinsed; 4 cups (120 g) mixed greens (arugula, spinach, or lettuce), rinsed and dried (optional); ¼ cup (60 ml) balsamic vinegar; 5 tablespoons (75 ml) extra virgin olive oil; 1 tablespoon (15 ml) fresh lemon juice, freshly squeezed; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A light, elegant composed salad featuring pan-seared chicken breast with the classic caprese trio of fresh mozzarella, ripe tomatoes, and basil, finished with a simple balsamic vinaigrette. Perfect for a quick lunch or light dinner.

Prep: 15 min
Cook: 15 min
Wait: 8 min
Total: 38 min
Makes: Serves 4 (as a light lunch) or 2 (as a main course)

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Steps

Before you start

Pat the chicken breasts dry before cooking so they brown well and develop a golden crust.
Have all ingredients prepped and ready before assembly for a quick come-together.
Use room-temperature mozzarella for the best flavor and creamy texture.
If making the dressing ahead, give it a quick whisk before serving, as the oil and vinegar may separate.

1
Season and pan-sear chickenOven 165°F / 75°C
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Heat 2 tablespoons of the olive oil in a 10-12 inch skillet or grill pan over medium-high heat until shimmering, about 1 minute.
- Place the chicken in the hot pan and cook undisturbed for 6-7 minutes until golden brown on the first side.
- Flip and cook for another 6-8 minutes until the second side is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
- If the chicken is thicker than 1 inch, add another 1-2 minutes.
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Ready when: Golden brown on both sides and internal temperature of 165°F (74°C)
Tip: Don't move the chicken while it sears the first side—let it develop a brown crust for 6-7 minutes. A pan that isn't hot enough will cause sticking and prevent browning.
2
Cool and slice chicken
- Transfer the cooked chicken to a cutting board and let cool for 5-10 minutes until comfortable to handle.
- Once cool, slice each breast against the grain into ½-inch thick slices, creating about 8-10 slices per breast.
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Ready when: Chicken is cool enough to handle and sliced into ½-inch thick pieces
Tip: Slicing against the grain creates tender, attractive slices. Slicing with the grain results in stringy, tough pieces.
3
Whisk the balsamic vinaigrette
- In a small bowl, whisk together ¼ cup balsamic vinegar, 3 tablespoons olive oil, 1 tablespoon fresh lemon juice, and a pinch each of salt and pepper.
- Whisk vigorously for about 30 seconds until the mixture is emulsified and slightly thickened.
- Taste and adjust the seasoning—it should be tangy, rich, and balanced.
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Ready when: Dressing is emulsified and tastes balanced between tangy and rich
Tip: Whisking vigorously helps emulsify the oil and vinegar, creating a dressing that coats the salad better and tastes more cohesive.
4
Prep vegetables and cheese
- Rinse the cherry tomatoes and halve them lengthwise.
- Gently rinse the fresh basil and tear the leaves by hand into bite-sized pieces (don't chop with a knife, which bruises them).
- Slice the fresh mozzarella into ¼-inch thick slices, about 1 slice per ounce.
- If using the mixed greens, gently dry them in a salad spinner or on paper towels.
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Ready when: All components are prepped and ready to assemble
Tip: Tear basil by hand rather than cutting to avoid bruising the delicate leaves, which turns them dark and bitter.
5
Arrange components on plates
- Divide the mixed greens (if using) evenly among four serving plates or arrange on a large serving platter.
- Arrange the sliced mozzarella, halved cherry tomatoes, and sliced chicken in sections so each element is visible and distinct.
- Scatter the torn basil leaves over the top.
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Ready when: Salad is arranged attractively with all components visible and ready to dress
Tip: A composed salad looks more elegant than a tossed one. Take time to arrange the components neatly so each flavor and texture stands distinct.
6
Dress and serve immediately
- Just before serving, drizzle the balsamic vinaigrette over each salad (or over the platter if serving family-style), using about 1½ tablespoons per serving.
- Season lightly with additional salt and pepper to taste.
- Serve immediately while the greens are fresh and crisp.
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Ready when: Salad is dressed and ready to eat
Tip: Dress the salad just before serving to prevent the greens from wilting and becoming soggy.

Good to know

Tips

Rotisserie chicken saves time—use about 2 cups shredded or chopped, and skip the pan-searing step entirely.
Assemble as close to serving time as possible to keep the greens fresh and crisp.
For extra depth, make a balsamic reduction by simmering the vinegar in a small saucepan for 5-10 minutes until it thickens and loses some of its sharp bite.
For a lighter version, omit the mozzarella and use the greens as the base, doubling the amount of fresh basil for brightness.

Make ahead

The cooked chicken can be chilled up to 1 day ahead. The dressing can be made up to 3 days ahead and stored in an airtight container. Assemble the salad just before serving for the best texture.

Storage & reheating

Store leftover components separately in airtight containers in the refrigerator. Cooked chicken lasts up to 3 days; mozzarella up to 2 days (wrapped in plastic wrap); tomatoes up to 3 days; greens up to 4 days; and dressing up to 5 days. Do not store the assembled salad, as the greens will wilt quickly. To refresh wilted greens, soak them in ice water for 10 minutes, then spin dry.

Substitutions

balsamic vinegar → red wine vinegar or white balsamic vinegar. Use the same amount of red wine vinegar. For white balsamic, reduce by ¼ (it's milder and sweeter).
fresh mozzarella (buffalo or cow milk) → burrata or provolone cheese. Burrata is creamier and luxurious; provolone is slightly tangier and pairs well with the basil.
fresh basil leaves → fresh mint or fresh oregano. Mint adds brightness and a different herbaceous note; oregano is earthier and more traditional with caprese flavors.
boneless, skinless chicken breasts → turkey breast, large shrimp, or firm tofu. Cook turkey the same way as chicken. Shrimp needs only 2-3 minutes per side. Grill or pan-fry tofu until crispy on both sides.