Meet the fresh and summery salad that’s so irresistable the Pioneer Woman herself gave it a heart eyes emoji on Instagram. I’m not freaking out, you’re freaking out. Ok, I’m TOTALLY FREAKING OUT! Ahem. Avocado and Chicken Caprese Salad could not be easier to whip up and is one of the tastiest, most gorgeous salads to come out of my kitchen. This garden-fresh, protein-packed, Caprese-inspired recipe can’t be beat!
I’m using the word “recipe” very loosely here by the way, as there’s no real need to measure anything. Simply combine diced avocado and chicken breasts with the holy summer trinity of tomatoes, basil, and mozzarella cheese — aka a Caprese Salad. Next add lettuce then generously drizzle the whole thing with reduced balsamic vinegar. There’s a reason Ree Drummond gave this salad her stamp of approval — it’s as delicious as it is stunning!
How to Make This Recipe
Start with chicken breast that’s been cooked, cooled, then chopped. Saute the chicken in a skillet on the stove, Air Fry it, bake it, or chop store-bought rotisserie chicken. Place the chopped chicken onto a bed of chopped romaine lettuce.
Next add cherry tomatoes that have been sliced in half, followed by mozzarella cheese pearls. If you can’t find these mini balls of mozzarella cheese, slice a large fresh ball of mozzarella cheese into bite-sized pieces.
Next add diced avocado. I love the creamy texture and cool flavor they add to the classic Caprese mix.
Finally add lots of fresh torn basil plus a heavy drizzle of reduced balsamic vinegar, which will act as the salad dressing.
That’s all she wrote! Speaking of the culinary trinity — this salad is fresh, flavorful, and filling too. Enjoy!
More Fresh Salad Recipes
Fall Shredded Brussels Sprouts Salad Napa Sweet Corn Salad Thai Quinoa Salad with Peanut Dressing Peach Caprese Salad Steak Salad with Maple Balsamic Vinaigrette Berry Chicken Quinoa Salad with Strawberry-Balsamic Vinaigrette
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