How about we shake things up with this Italian flavor bomb?? This Chicken Avocado Caprese Salad is a fun, flavorful take on the classic Italian Caprese.
I Love Balsamic Vinegar
Can I get an Amen? I used to think that a salad was as good as the dressing you put on it. When I was younger, I loved all of the fancy, thick salad dressings. Blue cheese happened to be my favorite. It wasn’t until I realized that I was all wrong. I needed those fatty, tasty salad dressings because my salads were boring! Once I learned how to make a real salad, I realized that dressings could be healthy and simple, and still taste good. That is when my love for balsamic vinegar started. However, the key to this salad is a balsamic reduction.
I’m No Chef
When I use the term reduction, I’m using it loosely. I am not a chef, therefor I do not know specific definitions of certain terms. However, I do know that to “reduce”, or boil something in a sauce pan, makes it a “reduction”. So, since we saute the balsamic vinegar for 5 minutes in a pan, I’m going to go ahead and call it that! The reason that I do this for this specific recipe is because it thickens the vinegar into a syrup, which makes the perfect dressing! I got the idea when I reduced balsamic vinegar one time for caprese appetizer bites that I made for a party. The regular balsamic vinegar would not stick to the bites, so I reduced it to make the syrup. I have since craved reduced balsamic vinegar as a salad dressing, hence the incorporation in this salad.
Don’t Worry!
If you are an animal lover or plant-based friend, don’t fret! Just don’t cook the chicken when making the recipe. The salad will be just as delicious without it! If you are vegan, try adding homemade (or your favorite store-bought) vegan “mozzarella” balls. If you have a healthy, homemade recipe for vegan “mozzarella”, I’d love for you to share it! Drop the link below!
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Chicken Avocado Caprese Salad
Ingredients
- 8 oz boneless skinless chicken breasts
- 1 Tbs grapeseed oil
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 Tbs fresh basil chopped fine
- 6 cups spinach
- 2 oz mozzarella balls
- 12 cherry tomatoes halved
- 1 avocado
Dressing
- 1 cup balsamic vinegar
- 1 tsp lemon juiced
Instructions
- Heat a frying pan on med-high heat for 1 minute
- Add the oil and cook the chicken breast until cooked the entire way through, seasoning each side with pepper, salt, and fresh basil
- While the chicken is cooking, simmer the balsamic vinegar and lemon juice on med-high heat for 5 minutes, stirring occasionally
- Remove the balsamic vinegar from heat after 5 minutes and let it sit while you assemble the salads
- Assemble the salads with the spinach, mozzarella, and halved cherry tomatoes
- Top the salads with the chicken, avocado, and drizzle on the cooling, reduced balsamic vinegar
- Enjoy!
Notes
Nutrition
Check Out the Other Salads!
Looking for the rest of the Summer of Salads recipes? Click the links below! Subscribe today to get the recipes emailed to you weekly! There’s only a few weeks left!
Easy and Healthy Classic Italian
Bacon, Lettuce, Tomato, and Avocado
Strawberry, Pecan, & Goat Cheese
Peruvian Chicken & Green Sauce
All images and text ©Alexis Stambaugh for Passport Flavor™
I'm a 20-something foodie with a passion for travel. As a self taught chef, I believe food is what brings us together. When I'm not in my kitchen creating recipes, I love connecting with people as I experience cuisines from other cultures. Come join me on my culinary and travel adventures!