Easy Chicken Caprese Salad recipe made with tender and juicy chicken, tomatoes, and mozzarella tossed in a deliciously tangy vinaigrette.
A chicken caprese salad is one of my favorite salads. It’s fresh, hearty enough for a main meal, and it’s filled with so many wonderful flavors. Caprese salad, also called Insalata Caprese in Italy is a traditional Italian appetizer consisting of juicy tomatoes, fresh basil, and soft mozzarella cheese. When presented on a plate, this salad is a beautiful representation of the colors of the Italian flag.
In our version, we’ve added a cooked and chopped chicken breast. The chicken is lightly seasoned and cooked to perfection. The chicken adds a delicious and hearty element to this simple salad.
See recipe box below for ingredient amounts and full recipe instructions.
- olive oil
- boneless, skinless chicken breast or thigh
- red and/or yellow cherry tomatoes
- bocconcini (mini mozzarella balls)
- balsamic vinegar
- garlic powder
- Italian seasoning
- salt and black pepper
- fresh basil (optional for garnish)
Ways To Use Leftover Ingredients
If you have any ingredients left over from this chicken caprese salad recipe, you might like to consider using them in any of these single serving recipes:
- Chicken: Enchiladas Verdes, Chicken Margherita, Chicken Cacciatore
- Tomatoes: Pan Fried Okra and Tomatoes, Ratatouille, Lentil Stew
- Mozzarella: Mini Eggplant Parmesan, Pizza Quiche, Lasagna
- Balsamic vinegar: Spinach and Orzo Salad, Slow Cooker Italian Chicken, Caprese Toast
- Basil: Twice Baked Eggplant, Chicken Chili
How To Make Chicken Caprese Salad
- Cook the chicken: Cut the chicken into 1/2-inch pieces. Season the chicken with salt and pepper and cook in a small skillet until chicken is cooked through, about 6 minutes.
- Combine the ingredients: Add the mozzarella, tomatoes and chicken to a bowl.
- Make the vinaigrette: Whisk together the ingredients for the vinaigrette and drizzle over the top of the salad.
- Toss and Enjoy!
RELATED RECIPE: Baked Chicken Caprese For One
Substitutions and Variations
- Use a different protein in this caprese salad recipe. Consider using shrimp, pork, beef or tofu instead of chicken.
- Bocconcini are often sold floating in herbed olive oil. If you can’t find bocconcini, use any size mozzarella.
- Use grape tomatoes instead of cherry tomatoes, or chop another variety of ripe tomatoes.
- Consider adding sliced avocado to the salad.
- Top the salad with cooked, crumbled bacon.
Can I Prep This Salad In Advance?
You can cook the chicken in advance and keep it in the refrigerator for up to 4 days. You can also prepare the entire salad and keep it in an airtight container in the fridge for 4 days.
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- 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 ground black pepper , divided
- 10 red or yellow cherry or grape tomatoes . sliced in half
- 2 ounces bocconcini (3-4 small mozzarella balls)
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon Italian seasoning
- 1/8 teaspoon garlic powder
- fresh torn basil leaves, optional
- In a 10-inch skillet over medium-high heat, heat ½ tablespoon of oil 30 seconds. Place chicken in skillet, season with ⅛ teaspoon of salt and ⅛ teaspoon of pepper, and cook 6 minutes until all pieces are cooked through. Transfer chicken to a medium sized bowl.
- Add the tomatoes to the bowl with the chicken.
- Quarter the bocconcini and add to the bowl.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, balsamic vinegar, ⅛ teaspoon salt, ⅛ teaspoon pepper, Italian seasoning and garlic powder. Pour over the salad ingredients and toss to combine.
- Top with fresh basil, if using and serve.
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.
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