I don’t know about you all, but I could eat caprese all day every day. I love caprese sandwiches, pizzas, salads, and if there was a way to incorporate it into a dessert, I’d probably have it on the table tonight (but seriously, if you know of a caprese dessert, please let me know)!
I just cannot get enough of this delicious fresh mozzarella, basil and tomato blend. My mouth is starting to water just thinking about it now!
Since this is clearly a staple in my household, I’m always looking for new ways to put a twist on a traditional caprese salad. With that, I present to you my new all-time favorite dish: Lemon Caprese Chicken and Avocado Chopped Salad! Sounds incredible doesn’t it? I assure you it is. It’s fresh and light, yet still filling and incredibly decadent. This versatile salad is just perfect for all your formal summer soirees or casual family dinners! Everyone is sure to enjoy!
PS! This homemade balsamic vinaigrette dressing, is definitely something to write home about! So do yourself a favor and double the recipe, so you have more for other salads later in the week!
- 3 tbsp olive oil
- 1 garlic clove, minced
- 1/3 cup chopped fresh basil
- 1 tbsp lemon juice, fresh
- ½ tsp Salt
- ½ tsp ground black pepper
- 1 lb boneless skinless chicken breasts, chopped into 1 inch cubes
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 1 clove garlic, minced
- 1 1/2 tbsp honey
- 2 1/2 tsp Grey Poupon dijon mustard
- Salt and freshly ground black pepper, to taste
- 1 large head Romaine lettuce, chopped
- 8 oz fresh mozzarella pearls
- 10 oz cherry tomatoes, chopped in half
- 2 medium avocados, diced
- 3 tbsp fresh basil, chopped
- In a small mixing bowl whisk together olive oil, garlic, basil, lemon juice and salt and pepper.
- Using the back of a spoon, press basil against sides and bottom of bowl. This helps extract flavor from basil.
- Place the chopped chicken in a Ziploc bag and pour basil mixture over chicken ensuring the entire chicken breast is coated. Seal the bag and rub the marinade into the chicken. Place it in the refrigerator to marinate for 2-8 hours or overnight.
- Add the chicken and basil mixture to a skillet over medium heat. Cook for about 5-10 minutes or until fully cooked through. Remove and allow to cool while you prepare the salad.
- Place all vinaigrette ingredients into a medium sized mason jar and shake until well combined.
- In a large salad bowl, add the chopped lettuce and top with mozzarella, tomatoes, avocados and basil. Add chicken and toss lightly.
- When ready to serve, drizzle balsamic vinaigrette over salad. Enjoy!
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