This Chicken Caprese Salad is packed with nutrients and flavor! Chicken, tomatoes, mozzarella, basil and a drizzle of balsamic vinegar dressing all top tender kale in this delicious, fresh dish.
The first salad I ever loved was a simple caprese salad. There’s nearly no better flavor combination to me than that of basil, mozzarella, and tomato!
This combo is not new to the blog–I stay pretty obsessed with the Caprese Chicken Sandwich and Asparagus Caprese Salad! Now I’ve bulked up the classic by adding grilled chicken and lightly sautéed kale.
I always prefer spinach or kale in my salads over lettuce, and I think that the slightly wilted kale is the perfect way to extend the key ingredients here. The juicy chicken and hint of garlic also step this salad up to a main entrée worthy of company!
Chicken Caprese Salad Ingredients:
As always, you will find the recipe at the bottom of this post, just keep scrolling. This is a quick overview of what you will need:
- Cooked Chicken (I prefer this Balsamic Grilled Chicken, but you’re welcome to use any rotisserie or leftover cooked chicken)
- Kale
- Cherry Tomatoes
- Mozzarella
- Basil
- Olive Oil or Butter
- Garlic
- Balsamic Vinegar Salad Dressing
- Salt & Pepper
How do you make Chicken Caprese Salad?
- Combine the sliced tomatoes and basil in a small bowl, stir, and set aside.
- In a large skillet on medium heat, add olive oil or butter and the minced garlic. Sauté the garlic until fragrant (about 30 seconds). Add the chopped kale and toss/stir continuously for 30 seconds to 1 minute. Remove from the skillet when it has slightly wilted and turned a dark green.
- For the salads: Add the sautéed kale to each bowl, top with Balsamic Grilled Chicken or rotisserie chicken, fresh mozzarella, tomato basil mixture, and a drizzle of balsamic dressing. Add salt and pepper to taste.
How do you tenderize kale?
It’s no secret, kale can be a little tough right from the garden. There are two ways to prepare kale to be a bit softer and less bitter: heat and massage.
For this recipe, I’m using the heating method. I sauté the kale in butter or olive oil, along with a little minced garlic. A quick toss in a hot skillet can soften the kale and make a great warm salad!
Add the chopped kale and toss with tongs quickly. Allow to cook 30 seconds to 1 minute until the color deepens into a rich green and the leaves have wilted a little bit.
If you prefer a cold salad, I recommend the massaging method. Add chopped kale, olive oil, salt, and pepper in a large mixing bowl and massage the greens with your hands for 3-5 minutes.
Working the kale helps to tenderize the leaves. You’re welcome to use this method in this recipe–You may want to leave out the garlic, though.
More Quick & Healthy Dinners
You deserve a break! Treat yourself to a dinner that comes together in 15-30 minutes!
- Salmon with Jalapeno Lime Butter
- Healthy Hummus and Veggie Tostadas
- Keto Veggie Bagel Sandwich
- Air Fryer Buffalo Chicken Taquitos
- Greek Chicken Power Bowls
Chicken Caprese Salad
This Chicken Caprese Salad is packed with nutrients and flavor! Chicken, tomatoes, mozzarella, basil and a drizzle of balsamic vinegar dressing all top tender kale in this delicious, fresh dish.
Ingredients
- 1 tablespoon butter or olive oil
- 1 teaspoon minced garlic
- 4 cups kale, stems removed and chopped
- 2 cups cherry tomatoes, sliced
- 1/4 cup fresh basil, sliced
- 1 cup fresh mozzarella cheese, cubed
- 3-4 cups cooked Balsamic Grilled Chicken or rotisserie chicken
- 1/2 cup Balsamic Vinegar Salad Dressing
- Salt and Pepper to taste
Instructions
- Combine the sliced tomatoes and basil in a small bowl, stir and set aside.
- In a large skillet on medium heat, add olive oil or butter and the minced garlic. Sauté the garlic until fragrant (about 30 seconds). Add the chopped kale and toss/stir continuously for 30 seconds to 1 minute. Remove from the skillet when it has slightly wilted and turned a dark green.
- For the salads: Add the sautéed kale to each bowl, top with Balsamic Grilled Chicken or rotisserie chicken, fresh mozzarella, tomato basil mixture, and a drizzle of balsamic dressing. Add salt and pepper to taste.
Notes
This is the Balsamic Grilled Chicken that I love to use, but any leftover or rotisserie chicken would also work.
Nutrition Information:
Yield: 4 Serving Size: 1 SaladAmount Per Serving: Calories: 223Total Fat: 6gCholesterol: 67mgSodium: 265mgCarbohydrates: 11gNet Carbohydrates: 9gFiber: 2gSugar: 7.5gProtein: 29g
