Salads · Italian · 30 min
Avocado Caprese Salad with Grilled Chicken
- 30 min
- 2–6 servings
- 785 kcal / serving
Creamy avocado pairs with fresh mozzarella and tomatoes over crisp greens, topped with grilled chicken and basil. This bright, balanced salad comes together quickly for a simple weeknight meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- ¾ lbchicken breasts, boneless skinless
- ½ small pkgfresh basil
- ½ (8 oz) pkgfresh mozzarella cheese
- 1 clovegarlic
- ½ pintgrape tomatoes
- 1 (5 oz) pkgspring mix (mixed greens)
- avocados
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½ small pkgfresh basil
- 1 clovegarlic
- ½ pintgrape tomatoes
- 1 (5 oz) pkgspring mix (mixed greens)
- avocados
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Dairy, eggs & chilled
- ½ (8 oz) pkgfresh mozzarella cheese
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| fresh basil | ½ small pkg | 1 small pkg | 1 ½ small pkgs |
| fresh mozzarella cheese | ½ (8 oz) pkg | 1 (8 oz) pkg | 1 ½ (8 oz) pkg |
| garlic | 1 clove | 2 cloves | 3 cloves |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Heat a grill pan, outdoor grill, or skillet over medium heat.
- Split the chicken horizontally into thin fillets and season both sides with salt and pepper.
- Lightly oil the cooking surface, then cook the chicken until browned and cooked through, about 3–4 minutes per side. Transfer to a plate.
- Peel and mince the garlic; whisk it into olive oil, vinegar, Dijon, salt, and pepper to make the dressing.
- Halve and pit the avocados; scoop and slice the flesh so it’s ready to add to the salad.
- Rinse and halve the grape tomatoes; tear the basil leaves from the stems and cut into thin ribbons.
- Slice the mozzarella.
- Wash and dry the mixed greens; slice the chicken on a diagonal for easy portions.
- To assemble, layer greens on a plate, scatter tomatoes, avocado, mozzarella, and chicken; sprinkle with basil and drizzle with the vinaigrette.
Two tips
- Make the dressing up to a few hours ahead and refrigerate.
- Leftovers? Keep the greens and dressing separate and add fresh slices of avocado and tomato when serving.
Nutrition per serving
- Calories
- 785 kcal
- Protein
- 55 g
- Carbs
- 17 g
- Fat
- 56 g
- Fiber
- 9 g
- Sodium
- 467 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.