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This chicken Caprese salad is a fresh, single serving meal made with seasoned chicken, juicy tomatoes, creamy mozzarella, and a simple balsamic vinaigrette. It’s easy to make, full of classic Caprese flavor, and perfect for a light lunch or dinner.
Why You’ll Love This Recipe
- Quick and Easy to Make: This chicken Caprese salad comes together quickly with simple ingredients and clear steps.
- Fresh and Balanced: Made with juicy chicken, fresh tomatoes, mozzarella, and olive oil, this salad delivers protein, vegetables, and healthy fats in one satisfying meal.
- Easy to Customize: Naturally gluten free and low carb, with simple swaps to fit your preferences.
- Beautiful on the Plate: Bright tomatoes, creamy mozzarella, and fresh basil make this salad just as appealing to look at as it is to eat.
This chicken Caprese salad is the kind of meal I make when I want something fresh that still feels satisfying.
Warm, seasoned chicken paired with cool mozzarella and juicy tomatoes creates a beautiful contrast, and the balsamic vinaigrette pulls everything together without overpowering the ingredients. It’s simple, fresh, and the kind of recipe I come back to again and again.
Enjoy this chicken Caprese salad in a variety of easy and satisfying ways. Serve it with a small loaf of French bread, spoon it over peppery arugula or fresh spinach, wrap it in a homemade tortilla, or pair it with buttered noodles for a simple, comforting meal.
Ingredients
If you have any ingredients leftover from this small batch Caprese chicken salad recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: Use extra virgin olive oil for the best flavor in this chicken caprese salad. It’s the least processed form of olive oil and gives a more authentic olive taste than lighter olive oils. You can substitute lighter olive oil if needed.
- Chicken: You’ll need one boneless, skinless chicken breast or thigh. Both cook quickly and stay juicy. For a vegan alternative, grilled tofu or tempeh work well. Leftover cooked chicken can also be used. Got an extra chicken breast? Use it to make a small batch of chicken fried rice, chicken Parmesan for one, or chicken marsala for one.
- Tomatoes: Use red or yellow cherry tomatoes, halved. Their sweet, juicy flavor pairs perfectly with mozzarella and basil.
- Bocconcini (Mini Mozzarella Balls): Bocconcini are small fresh mozzarella balls. If you can’t find them, cube regular fresh mozzarella. For a vegan version, swap in your favorite vegan cheese. Use extra mozzarella in a small Italian chopped salad.
- Vinaigrette ingredients: This salad dressing is made with balsamic vinegar, garlic powder, Italian seasoning, salt, and black pepper. If you like a tangier dressing, apple cider vinegar can replace balsamic.
- Fresh basil: Fresh basil adds bright flavor and is recommended as a garnish, though it’s optional. Basil brings the classic Caprese taste to this salad.
Recipe Variations
These easy variations let you customize this chicken Caprese salad using simple ingredient swaps while keeping the classic Caprese flavors.
- Add Avocado: Stir in diced avocado for extra creaminess and richness.
- Shrimp Caprese Salad: Replace the chicken with baked shrimp for a lighter seafood option.
- Mediterranean-Style Caprese: Swap the mozzarella for feta cheese and add sliced olives and cucumber for a Mediterranean-inspired version.
- Add a Grain: Mix in cooked quinoa or farro to make the salad more filling and hearty.
How To Make Caprese Chicken Salad
Follow these simple steps to make this fresh and flavorful chicken Caprese salad.
- Cook the Chicken: Cut the chicken into 1/2-inch pieces and season with salt and black pepper. Heat a small skillet over medium heat and cook the chicken, stirring occasionally, until fully cooked and lightly browned, about 5 to 6 minutes. Remove from heat and let cool slightly.
- Assemble the Salad: In a medium bowl, add the cooked chicken, mozzarella, and tomatoes.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, olive oil, garlic powder, Italian seasoning, salt, and black pepper.
- Dress and Toss: Pour the vinaigrette over the salad and gently toss until everything is evenly coated.
Serve immediately or let the salad sit for a few minutes to allow the flavors to come together.
Expert Tips
- Season the Chicken Well: Season the chicken with salt, black pepper, and Italian seasoning to build flavor from the start.
- Cook Just Until Done: Cook the chicken until it reaches an internal temperature of 165°F. Overcooking can dry it out.
- Choose a Good Balsamic Vinegar: A good-quality balsamic vinegar adds the right balance of sweetness and tang to the salad. I like using Alessi or Pompeian brands.
Frequently Asked Questions
Yes, you can prepare the chicken and vinaigrette ahead of time. Assemble the salad just before serving for the best texture and freshness.
It can be served warm, cold, or at room temperature.
Yes, cooked leftover chicken or rotisserie chicken works well and saves time.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy chicken Caprese salad recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Get a Quick Recipe Overview
Caprese Chicken Salad For One
Equipment
Ingredients
- 1 ½ tablespoon olive oil -divided
- 1 (6-ounce) boneless skinless chicken breast -cut into ½-inch strips
- ¼ teaspoon kosher salt -divided
- ¼ teaspoon coarsely ground black pepper -divided
- 2 ounces bocconcini (3-4 small mozzarella balls), sliced in half
- 10 red or yellow cherry or grape tomatoes -sliced in half
- 1 teaspoon balsamic vinegar
- ⅛ teaspoon Italian seasoning
- ⅛ teaspoon garlic powder
- fresh basil leaves -torn (optional)
Instructions
- Cook the Chicken: Heat 1/2 tablespoon of olive oil in a 10-inch skillet over medium-high heat for about 30 seconds. Season the chicken with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add the chicken to the skillet and cook, stirring occasionally, until fully cooked, about 5 to 6 minutes. Transfer to a medium bowl.
- Add the Salad Ingredients: Add the mozzarella and cherry tomatoes to the bowl with the chicken.
- Make the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, remaining 1 tablespoon olive oil, Italian seasoning, garlic powder, and remaining salt and black pepper.
- Dress the Salad: Pour the vinaigrette over the chicken mixture and gently toss until evenly coated.
- Serve: Serve immediately. Garnish with fresh basil, if desired.
Notes
- Season the Chicken Well: Season the chicken with salt, black pepper, and Italian seasoning to build flavor from the start.
- Cook Just Until Done: Cook the chicken until it reaches an internal temperature of 165°F. Overcooking can dry it out.
- Choose a Good Balsamic Vinegar: A good-quality balsamic vinegar adds the right balance of sweetness and tang to the salad. I like using Alessi or Pompeian.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I’m getting ready to fix the caprese chicken salad. Just wanting to let you know I made the quiche Lorraine and cheese biscuits this morning and it was the most delicious Breakfast I have had (that I cooked). I enjoy cooking but do not like or do not want to clean up the mess afterwards, so I definitely don’t cook many breakfast. As long as I know it’s a recipe of your’s I’ll cook it, there is no prep mess, it was quick to prepare, not long to bake and delicious 😋 to eat. Thank again for another great meal.
I’m so glad you enjoyed both the quiche and the biscuits! Your breakfast sounds absolutely wonderful, and it makes me happy to know the recipes were easy to prepare without leaving a big mess behind. Thank you for your kind words, I hope you love the Caprese chicken salad just as much!
Made this for dinner tonight and had it over a bowl of spring mix. I only used half the cooked chicken. Will save the rest for another meal. Also next time I will double the vinaigrette.
This was such a fast and delicious dinner. It is easy to double the recipe so I have a second serving to bring for lunch the next day. I’m so excited to have another recipe in my collection to use my summer bounty of cherry tomatoes and basil.
I made the Chicken Caprese Salad today, and although it made enough to have it for a second day, it was absolutely delicious I ate the whole thing at one serving.
I have also made the pancakes, pound cake, the baked egg dish and the buttered pasta. All were excellent. My next meal to try is the pan seared scallops.
The mozzarella I have found the pearl & cherry size balls both packed in oil/herbs & plain – since I’ve never tried either one – which do you prefer for the salad?
Thanks,
Nancy
Either kind will work beautifully.
THANK YOU.I WILL TRY IT
SOUNDS DELICIOUS. PAT