Grilled Caprese Chicken Salad
Chicken salad is one of the bestest salads to make at any time. It’s great to serve as a complete lunch or dinner and serve alongside the meal. And, our post today is about delicious and flavorful grilled Caprese chicken salad. My family all go crazy for it, especially my kids. If you get interested, keep scrolling to know more!
Grilled Caprese chicken salad is a nutritious mix of grilled balsamic marinated chicken, some fresh vegetables, mozzarella pearls, bacon and a balsamic reduction dressing. It comes out tasty and fragrant. “Give them a try and your taste buds are all in a treat”. That’s what our guests commented when treated with this salad at our weekend gathering. Some of them even asked me for the recipe to make a good one of their own.
As my family have craving for chicken, we love to try different meals with it. Then grilled caprese chicken salad comes to us. It’s loaded with nutrition and flavor, then balances our meals. Vegetables added to the salad make it tastier and my kids are not bored with eating them. You ready to give it a try? Let’s get started!
Grilled Caprese Chicken Salad
Course: Dinner, SaladsCuisine: AmericanDifficulty: Medium6-8
servings15
minutes20
minutesGrilled Caprese chicken salad is a nutritious mix of grilled balsamic marinated chicken, some fresh vegetables, mozzarella pearls, bacon and a balsamic reduction dressing. It comes out tasty and fragrant.
Ingredients
- Salad
1 pound chicken breasts, pounded to even thickness
4-6 strips bacon, cooked and crumbled
6 oz. mozzarella pearls
8 oz. asparagus, tough ends trimmed/snapped
1-2 avocados, chopped or sliced
1 pint grape or cherry tomatoes, halved
1 5 oz. pkg. baby spinach
1 cup basil leaves, roughly chopped or chiffonade
salt and pepper to taste
- Balsamic Chicken Marinade
3 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. lemon juice
2 tbsp. olive oil
2 tsp brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1 tsp each dried basil, garlic powder, onion powder
- Balsamic Reduction Dressing
3/4 cup quality balsamic vinegar
2 tablespoons mayonnaise
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon Dijon mustard
Directions
- Add all ingredients for marinade in a medium bowl. Whisk to combine.
- Combine a tablespoon with tomatoes and asparagus in a large bowl. Toss evenly to coat, cover and chill in fridge.
- Pour remaining marinade to a large Ziploc bag along with chicken. Marinate for 30 minutes up to 4 hours in fridge.
- Once ready to grill, let chicken sit at room temperature for 15-30 minutes (time permitting).
- Grease and preheat a grill to medium heat, 375-450°F. Grill chicken for 5-7 minutes per side until chicken cooked through. Remove and let it cool for 5 minutes before slicing.
- Grease grill and turn to high heat. Grill asparagus for 2 minutes per side or to desired tenderness. Let cool then cut on diagonal into 1-2-inch pieces.
- Pour balsamic vinegar in a small saucepan and bring to a boil. Reduce heat to simmer, stirring often. Cook until reduced by half, about 8 minutes.
- Whisk in remaining dressing ingredients. Add in milk, a teaspoon at a time, if desired.
- Combine spinach, basil, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken, bacon, and avocado. Drizzle with balsamic reduction dressing.
- Serve immediately!
