This grilled chicken caprese salad has all the flavors you’re craving! With a perfect balsamic marinade that doubles as the dressing, tender juicy chicken thighs, greens, basil, cherry tomatoes and avocado, it’s the perfect salad for your BBQ or picnic! Gluten free, dairy free option, Paleo and Whole30 options.
Grilled Chicken Caprese Salad – maybe just another excuse to eat a salad with chicken and avocado?
Yes, but it’s way more than that, too! My whole family LOVED the marinade I made for the chicken.
The marinade mixture is also the dressing (what you don’t use for the chicken!) so the entire thing is quick and easy to prepare.
If you can have cheese, you should definitely add the fresh mozzarella to the salad for the full effect. If you’re dairy free or doing the Whole30, you won’t be mixing out on flavor though!
Between the tender, juicy marinated chicken thighs, avocado, tomatoes and tangy balsamic dressing, this salad is simple but incredibly delicious and oh-so-satisfying!
Let’s get into all the details!
What You Need to Make This Chicken Caprese Salad
For the Marinade/Dressing:
- balsamic vinegar
- avocado or olive oil
- coconut sugar, or date syrup for Whole30
- garlic powder
- fine sea salt
Salad:
- boneless skinless chicken thighs
- Sea salt and black pepper
- Avocado oil, for the grill or skillet
- romaine lettuce, roughly chopped
- cherry or grape tomatoes, sliced
- Basil leaves, thinly sliced
- avocado
- mini mozzarella cheese balls, cut in half (optional)
How to Make This Grilled Chicken Caprese Salad
Place the chicken in a large shallow bowl and sprinkle with sea salt and black pepper.
In a measuring cup, whisk together the marinade/dressing ingredients and pour HALF of this mixture over the chicken to marinate. Set the remaining mixture aside – this will be the dressing.
Using tongs, turn the chicken pieces to coat, cover, and refrigerate for at least 15 minutes and up to 1 hour.
Heat a grill or large heavy skillet over medium high heat and brush or drizzle with oil. Add the chicken thighs and cook for about 5-6 minutes on each side, adjusting the heat to prevent the outside from burning, until cooked through. Remove to a cutting board while you arrange the salad.
In a large serving bowl, arrange the chopped romaine, tomatoes and basil. Peel, pit and slice the avocado and arrange on the salad. If using the mozzarella, arrange it around the salad.
Slice the chicken as desire and arrange over the salad. Serve with the dressing on the side or drizzle it on just before serving.
How to Prep This Salad Ahead of Time
To prep this salad, prepare the marinade and refrigerate in a lidded container until you’re ready to marinate the chicken.
You can also combine all the salad ingredients in a large container, except for the avocado, which will turn brown if it’s left for too long.
If you want to fully cook the chicken ahead of time, this will work well too!
Simply marinate and cook the chicken as instructed, allow it to cool slightly, then keep in the refrigerator in a tightly lidded container.
Once you’re ready to serve the salad, gently reheat the chicken in a skillet or on the grill over medium heat, careful not to burn the outside.
Then, slice and serve the chicken over the salad, shake the dressing well and drizzle it over.
I hope you’re ready for a simple summer salad that’s easy but HUGE on flavor!
Grab your ingredients and get the grill going because it’s time to cook, let’s go!
Grilled Chicken Caprese Salad {Paleo}
Grilled Chicken Caprese Salad {Paleo}
Ingredients
Marinade/dressing:
- 1/4 cup + 2 tablespoons balsamic vinegar
- 3 tablespoons avocado or olive oil
- 1 tablespoon coconut sugar or date syrup (for Whole30)
- 1 teaspoon garlic powder
- 1 teaspoon fine sea salt
Salad:
- 1.5 lbs boneless skinless chicken thighs
- Sea salt and black pepper
- Avocado oil for the grill or skillet
- 5 cups romaine lettuce roughly chopped
- 1 cup cherry or grape tomatoes sliced
- 1/3 cup packed basil leaves torn or sliced
- 1 large avocado
- Salt and pepper to season
- 1/2 cup mini mozzarella cheese balls cut in half (optional)
Instructions
-
Place the chicken in a large shallow bowl and sprinkle with sea salt and black pepper.
-
In a measuring cup, whisk together the marinade/dressing ingredients and pour HALF of this mixture over the chicken to marinate. Set the remaining mixture aside - this will be the dressing.
-
Using tongs, turn the chicken pieces to coat, cover, and refrigerate for at least 15 minutes.
-
Heat a grill or large heavy skillet over medium high heat and brush or drizzle with oil. Add the chicken thighs and cook for about 4-6 minutes on each side, adjusting the heat to prevent the outside from burning, until cooked through. Remove to a cutting board while you arrange the salad.
-
In a large serving bowl, arrange the chopped romaine, tomatoes and basil. Peel, pit and slice the avocado and arrange on the salad. If using the mozzarella, arrange it around the salad.
-
Slice the chicken and arrange over the salad. Serve with the dressing on the side or drizzle it on before serving. Enjoy!
Nutrition
Want More Salad Recipes? Try One of These!
Crispy Buffalo Chicken Salad {Whole30}
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this looks perfect to bring to a bbq! what else would be a good substitute for the coconut sugar/date syrup?
This salad was AMAZING!!! I actually had it several nights in a row, it was that good. I made it with the chicken, fish, & had it plain. The dressing is now my new go to for salads!! YUM!
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My daughter loves this dish a lot. And it’s also easy to take
This recipe really looks so yummy. Hope to try it out some day.
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Wow its a delicious recipe of grilled chicken caprese salad paleo!