Chicken Caprese Salad


  • 1 pound chicken breasts (about 2 large halved to make 4 fillets)
  • 16-24 oz. mixed baby greens/spinach leaves
  • 1 pint cherry tomatoes, halved
  • 6 oz mozzarella pearls 
  • 8 oz fresh asparagus, tough ends trimmed, cut into halves on diagonal

Balsamic Dressing:

    • 3/4 cup quality balsamic vinegar 
    • 2 Tbsp honey 
    • 1/2 tsp prepared Dijon mustard 
    • sea salt and pepper to taste


    1. Preheat a large skillet over medium-high heat.
    2. Rub the chicken with 2 Tbsp of olive oil, salt, pepper and paprika.
    3. Grill chicken for 5-7 minutes on each side, or until chicken is cooked through and tender.
    4. Remove chicken from the grill and let it rest for 5 minutes before slicing.
    5. In the same skillet, grill the asparagus for 3-4 minutes depending on thickness…keeping it crisp.
    6. To make the Balsamic Dressing, bring balsamic vinegar to a boil in a small saucepan, then reduce the heat to a simmer, stirring often. Cook until reduced in volume by half, about 8 minutes and just thick enough to coat the back of a woodrn spoon. Whisk in remaining dressing ingredients.
    7. Toss spinach, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken and drizzle with balsamic


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By | 2017-10-06T23:48:40+00:00 October 10th, 2017|Healthy Recipes, Lunch|Comments Off on Chicken Caprese Salad

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