Grilled Caprese Chicken Salad

Grilled Caprese Chicken Salad

Recipe by JanC


Prep time


Cooking time




  • Salad
  • 8 oz asparagus, tough ends trimmed/snapped

  • 6 oz mozzarella pearls

  • 4-6 strips bacon, cooked and crumbled

  • 1 pint grape/cherry tomatoes, halved

  • 1-2 avocados, chopped or sliced

  • 1 5 oz. pkg. baby spinach

  • 1 pound chicken breasts pounded to even thickness

  • 1 cup basil leaves, roughly chopped or chiffonade

  • salt and pepper to taste

  • Balsamic Chicken Marinade
  • 3 tablespoons balsamic vinegar

  • 2 teaspoons brown sugar

  • 1 tablespoons Dijon mustard

  • 2 tablespoons olive oil

  • 1 tablespoon lemon juice

  • 1 tsp each dried basil, garlic pwdr, onion pwdr,

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • Balamic Reduction Dressing
  • 3/4 cup quality balsamic vinegar

  • 1/2 teaspoon Dijon mustard

  • 2 tablespoons mayonnaise

  • 1 tablespoon lemon juice

  • 2 tablespoons milk


  • In a medium bowl, whisk together all of the Balsamic Marinade ingredients. Remove 1 tablespoon and add to a large bowl along with tomatoes and asparagus. Toss evenly to coat. Refrigerate.
  • Add remaining marinade to a large Ziploc bag along with chicken. Marinate 30 minutes, up to 4 hours.
  • When ready to grill, let chicken sit at room temperature for 15-30 minutes. Meanwhile, grease and preheat the grill to medium heat, 375-450°F. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. Remove chicken from grill and let rest 5 minutes before slicing.
  • Grease grill and turn to high heat. Grill asparagus for 2 minutes per side or to desired tenderness. Let cool then cut on diagonal into 1-2-inch pieces.
  • To make the Balsamic Reduction 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 spoon. Whisk in remaining dressing ingredients, adding additional milk a teaspoon at a time if desired for a thinner dressing.
  • Toss spinach, basil, asparagus, tomatoes and mozzarella in a large bowl. Top with chicken, bacon, and avocado. Drizzle individual servings with Balsamic Reduction Dressing.
Grilled Caprese Chicken Salad
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