Name: Chicken Avocado Caprese Salad
Ingredients: 2 cups cooked chicken breast, diced or shredded (about 2 medium breasts); 2 large ripe avocados, diced into ¾-inch cubes; 1 pint cherry tomatoes, halved (about 2 cups); 8 oz fresh mozzarella pearls (or larger mozzarella cut into ½-inch cubes); ¼ cup fresh basil leaves, thinly sliced; 3 tbsp extra virgin olive oil; 2 tbsp balsamic vinegar; 1 tbsp balsamic glaze (for drizzling); 1 clove garlic, minced; ½ tsp salt; ¼ tsp freshly ground black pepper; ¼ tsp dried oregano; Optional: 2 cups mixed salad greens for serving

Description

This Chicken Avocado Caprese Salad combines all your favorite summer flavors in one bowl – creamy, fresh, and ready in minutes!

Ingredients

Scale

2 cups cooked chicken breast, diced or shredded (about 2 medium breasts)
2 large ripe avocados, diced into ¾-inch cubes
1 pint cherry tomatoes, halved (about 2 cups)
8 oz fresh mozzarella pearls (or larger mozzarella cut into ½-inch cubes)
¼ cup fresh basil leaves, thinly sliced
3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tbsp balsamic glaze (for drizzling)
1 clove garlic, minced
½ tsp salt
¼ tsp freshly ground black pepper
¼ tsp dried oregano
Optional: 2 cups mixed salad greens for serving

Instructions

Whisk together olive oil, balsamic vinegar, minced garlic, salt, pepper, and dried oregano in a small bowl.
Season and cook chicken breasts until they reach 165°F, then rest for 5 minutes before dicing. Skip this step if using pre-cooked chicken.
Combine halved cherry tomatoes and mozzarella pearls in a large mixing bowl.
Dice the avocados and add them to the bowl with tomatoes and mozzarella.
Add the chicken to the bowl and drizzle with two-thirds of the dressing, then gently toss everything together.
Stack basil leaves, roll tightly, slice into thin ribbons, and fold into the salad.
Taste and adjust seasoning, adding more dressing if needed.
Drizzle with balsamic glaze before serving, either on its own or over mixed greens.