Description
Chicken Salad Caprese is a fresh and flavorful Italian-American inspired dish featuring tender cooked chicken breast combined with juicy cherry tomatoes, creamy fresh mozzarella, and fragrant basil. Tossed in a tangy and creamy dressing made from mayonnaise, Greek yogurt, olive oil, lemon juice, and seasonings, then finished with a drizzle of balsamic glaze, this salad is perfect for a quick, nutritious lunch or light dinner. It can be served on its own, over greens, or in sandwiches and pitas.
Ingredients
Scale
Salad Ingredients
- 2 cups cooked chicken breast, diced or shredded
- 1 cup cherry tomatoes, halved
- 8 ounces fresh mozzarella pearls or diced fresh mozzarella
- 1/4 cup thinly sliced fresh basil leaves
Dressing Ingredients
- 1/4 cup mayonnaise
- 2 tablespoons plain Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic glaze (for drizzling)
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the cooked chicken, halved cherry tomatoes, fresh mozzarella, and thinly sliced basil leaves. Gently toss to combine the solid components.
- Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, plain Greek yogurt, olive oil, lemon juice, garlic powder, salt, and black pepper until the mixture is smooth and well-emulsified.
- Toss the Salad with Dressing: Pour the prepared dressing over the chicken and vegetable mixture. Gently stir everything together until the ingredients are evenly coated with the creamy dressing.
- Finish and Serve: Drizzle the balsamic glaze over the salad, and lightly toss once more to incorporate the glaze throughout. You can also reserve the glaze to drizzle on top just before serving for presentation. Serve the salad immediately or refrigerate it for about 30 minutes to allow the flavors to meld before serving.
Notes
- For a lighter version, substitute all the mayonnaise with Greek yogurt.
- This salad is versatile and can be served on croissants, sandwich rolls, over mixed greens, or stuffed into pita pockets.
- Store any leftovers in an airtight container in the refrigerator and consume within 3 days.
