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Enjoy a delicious and easy single serving Caprese Chicken Salad in minutes! This light and refreshing salad combines tender chicken, vibrant tomatoes, creamy mozzarella, and fresh basil for a flavorful delight. It’s packed with protein and vegetables, making it the perfect recipe for a satisfying and healthy meal.
Enjoy this versatile chicken caprese salad in so many delicious ways! Serve it with a slice of crusty, freshly-baked French bread, over a bed of peppery arugula or vibrant spinach, transform it into a satisfying wrap with a homemade tortilla, or pair it with buttery noodles for a comforting twist.
Why You’ll Love This Salad Recipe
- Effortless to Prepare: With just a handful of ingredients and straightforward instructions, this recipe fits perfectly into your busy schedule.
- Nutritionally Balanced: Featuring lean protein, fresh veggies, and healthy fats, it’s a nutrient-dense meal that satisfies without overloading on calories.
- Adaptable to Preferences: Whether you’re gluten-free, low-carb, or simply love a good salad, this recipe caters to a variety of dietary needs.
- Impressive Presentation: The vibrant colors and elegant layering make it a visually appealing dish that could easily be the star of any meal.
Check out our other Single Serving Salad ideas!
Ingredients
If you have any ingredients leftover from this caprese chicken salad recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: I use extra virgin olive oil in this chicken caprese salad recipe as well as in every other recipe on One Dish Kitchen that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
- Chicken: Use 1 boneless, skinless chicken breast or thigh for this recipe. If you’re looking for a vegan alternative, tofu or grilled tempeh are fantastic substitutes. Got leftover chicken? Put it to good use in delicious dishes like Chicken Fried Rice, Chicken Parmesan, or Chicken Marsala.
- Tomatoes: I love using red and/or yellow cherry tomatoes.
- Bocconcini: Also called mini mozzarella balls. If bocconcini is not readily available, regular mozzarella cheese cut into cubes works just as well. If you’re following a vegan diet, replace the bocconcini with vegan cheese. Use extra mozzarella in an Italian Chopped Salad.
- Vinaigrette ingredients: Use balsamic vinegar, garlic powder, Italian seasoning, salt and black pepper. If you prefer a tangier flavor, apple cider vinegar can take the place of balsamic vinegar.
- Fresh basil: This ingredient is optional for garnish, but recommended. I love the taste of fresh basil on Caprese salads.
Recipe Variations
- With Avocado: Add some creaminess and healthy fats by including diced avocado.
- Seafood Style: Swap the chicken with baked shrimp for a seafood twist.
- Mediterranean Version: Replace the bocconcini with feta, and add olives and cucumber for a Greek-inspired variation.
- With a Grain: Mix in some cooked quinoa or farro for added texture and satiety.
How To Make Caprese Chicken Salad
See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the Chicken: Start by cutting the chicken into bite-sized pieces, around 1/2-inch thick. Season these pieces generously with salt and pepper. Proceed to cook them in a small skillet over medium heat until they are thoroughly cooked, which should take approximately 6 minutes.
- Assemble the Salad: In a separate bowl, combine the cooked chicken, mozzarella cheese, and tomatoes.
- Prepare the Vinaigrette: In a separate small bowl, whisk together all the ingredients needed for the vinaigrette.
- Dress the Salad: Drizzle the freshly prepared vinaigrette over the chicken, mozzarella, and tomatoes in the bowl.
- Final Step: Toss all the ingredients together until they are evenly coated with the vinaigrette. Now, your Chicken Caprese Salad is ready to be enjoyed!
RELATED RECIPE: Baked Chicken Caprese For One
Expert Tips
- Season Generously: Properly seasoning your chicken breast with salt, pepper, and Italian seasoning ensures a flavorful result.
- Don’t Overcook the Chicken: To keep your chicken moist and tender, avoid overcooking. It should reach an internal temperature of 165°F.
- Use Quality Balsamic Vinegar: A good quality balsamic vinegar makes all the difference in creating a beautiful sweet-tangy balance.
Frequently Asked Questions
Absolutely! It’s perfect for meal prep. Just store the ingredients separately to maintain their freshness.
Ideally, it’s best to eat fresh, but it can last in the fridge for up to two days.
Of course, this salad is versatile. Feel free to add cucumbers, bell peppers, or your favorite greens.
Fresh basil is preferred for its vibrant flavor, but in a pinch, you can use a smaller quantity of dried basil.
Yes, you can easily scale this recipe up to make a larger serving. Just increase the amount of ingredients accordingly.
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 would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
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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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
- Prep and Cook the Chicken: Heat ½ tablespoon of olive oil in a 10-inch skillet over medium-high heat for 30 seconds. Season the chicken pieces with ⅛ teaspoon of salt and ⅛ teaspoon of pepper. Place the chicken in the skillet and cook for about 6 minutes, or until fully cooked. Once done, transfer the chicken to a medium-sized bowl.
- Add Cheese and Tomatoes: To the bowl with the chicken, add the mozzarella cheese and cherry tomatoes.
- Prepare the Vinaigrette: In a small bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, Italian seasoning, garlic powder, ⅛ teaspoon of salt, and ⅛ teaspoon of pepper.
- Combine and Toss: Drizzle the vinaigrette over the chicken, cheese, and tomatoes. Toss everything together until well coated with the dressing.
- Serve: Your salad is ready to enjoy! For a fresh touch, garnish with basil leaves if desired.
Notes
- Season Generously: Properly seasoning your chicken breast with salt, pepper, and Italian seasoning ensures a flavorful result.
- Don’t Overcook the Chicken: To keep your chicken moist and tender, avoid overcooking. It should reach an internal temperature of 165°F.
- Use Quality Balsamic Vinegar: A good quality balsamic vinegar makes all the difference in creating a beautiful sweet-tangy balance.
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.
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