Chicken Avocado Caprese Salad
The Concept
A brilliant fusion of the Italian Caprese and a satisfying protein-forward salad. Juicy seared chicken meets the holy trinity of fresh mozzarella, heirloom tomatoes, and basil — with buttery avocado added as a modern, creamy layer.
Ingredients
For the Chicken:
- 2 chicken breasts, pounded to even thickness
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and black pepper
For the Salad:
- 4 cups baby arugula
- 2 ripe avocados, sliced
- 2 large heirloom tomatoes, sliced into rounds (mix colors)
- 1 cup cherry tomatoes, halved
- 8 oz fresh buffalo mozzarella, torn into chunks
- Large handful of fresh basil leaves
- Flaky sea salt
For the Dressing:
- 3 tbsp aged balsamic glaze (thick, syrupy — not thin vinegar)
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- Salt and pepper
Method
Step 1 — Sear the Chicken: Season chicken with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a cast-iron skillet over medium-high until shimmering. Sear chicken 5–6 minutes per side until golden with a deep crust and cooked through. Rest 5 minutes, then slice.
Step 2 — Make the Dressing: Whisk together olive oil, balsamic glaze, Dijon, and garlic. Season to taste. The dressing should be rich, slightly sweet, and deeply savory.
Step 3 — Assemble the Caprese Stack: Lay arugula as your base. Arrange alternating slices of tomato, avocado, and mozzarella in overlapping rows across the platter — this is the visual heart of the dish. Tuck basil leaves between the layers. Place sliced chicken over or alongside the caprese arrangement. Scatter cherry tomatoes around the edges. Drizzle the dressing over the entire platter. Finish with flaky sea salt and a twist of black pepper.
Chef's Note: Room temperature mozzarella is non-negotiable — cold mozzarella is rubbery and flavorless. Take it out 20 minutes before assembling.
