Grilled chicken breast marinated in a maple balsamic vinaigrette, tossed with fresh, crispy greens, smooth mozzarella cheese, and sweet strawberries. This quick and easy grilled chicken salad combines all of the delicious flavors you love from a caprese salad, but we swap out tomatoes for sweet and juicy Florida strawberries. This salad can easily be made ahead of time for meal prep, parties or as an easy and filling weeknight dinner.
You guys know how much I love a good salad. For years and years, that was pretty much the only way I’d eat my veggies. But if I ate the same salad everyday, I’d become incredibly bored. I love adding fresh fruits, soft cheeses and homemade dressings to change up the game.
My Strawberry Caprese Chicken Salad with a Maple Balsamic Vinaigrette is a total salad game changer! We ate this salad everyday for lunch, for a week. And I love when a homemade dressing can double as a marinade; and this Maple Balsamic Vinaigrette is the best of both worlds! I like to blend everything together so that it’s creamy and somewhat thick over whisking. You do you, though.
This salad is a complete meal, but it’s also perfect as a side (you can always hold the chicken) to an Easter brunch or dinner, baby shower (tis’ the season) or any other event this spring. I added avocado at the last minute for extra healthy fat.
How to keep this salad whole30 compliant:
If I were on a whole30 and I wanted to make this salad, I’d omit the mozzarella cheese from the salad, and the maple syrup from the vinaigrette. If you want a little natural sweetness, you could add 2-3 fresh dates over maple syrup. This Dijon Vinaigrette is also a good substitution for someone following the Whole30. Same goes if you’re looking for less carbs from this salad. You’re the boss, applesauce.
I love to prep this salad ahead of time for easy meal prep for lunches. But it’s also easy to prep everything for this salad for dinner too.
How to prep this salad ahead of time for lunch or dinner:
- I highly suggest marinating the chicken breast (or thighs) a minimum of two hours, up to eight. I wouldn’t go longer than eight, because the acid from the balsamic vinegar can break down the chicken too much.
- You can blend together the dressing/marinade before work, marinate the chicken and come home to prep the salad veggies. The dressing will keep for up to one week refrigerated.
- You could also prep everything the night before: dressing, salad, marinade and grill, but assemble right before it’s time to eat. This is a perfect plan for a party!
- I’m a huge fan of mason jar salads – esp for the work week. You can assemble these salads in the following order: 1-2 tbsp dressing, chicken, mozzarella cheese, fresh strawberries, avocado, greens.
strawberry caprese grilled chicken salad with a maple balsamic vinaigrette dressing
Ingredients
maple balsamic vinaigrette dressing
- 3/4 cup olive oil, extra-virgin - or avocado oil
- 1/2 cup balsamic vinegar
- 2 tablespoons maple syrup - omit if on a whole30 or keto
- 3 cloves garlic, smashed
- 1 tablespoon onion powder
- salt and pepper, to taste
grilled chicken strawberry caprese salad
- 1 lb boneless, skinless chicken breast - can also use chicken thighs if preferred
- 1/2 tablespoon Kosher salt
- 1/2 tablespoon black pepper
- 1 cup maple balsamic vinaigrette dressing, divided in half - recipe above
- 1 tablespoon olive oil - or avocado oil
- 2 cups fresh strawberries, washed and sliced
- 6 ounces fresh mozzarella cheese, sliced or cubed
- 1 large avocado, pitted and sliced - haas avocado suggested
- 4 cups mixed greens of choice - romaine, spring mix, baby kale, etc
- 1/4 cup fresh basil, torn or finely chopped - chiffonade
Instructions
maple balsamic vinaigrette dressing
- To a blender, add the olive oil, balsamic vinegar, maple syrup, garlic, onion powder, salt and pepper. Blend until the vinaigrette is emulsified (creamy). Can be made in advance and stored in the refrigerator for up to one (1) week.
grilled chicken strawberry caprese salad
- To a large resealable bag or bowl, add chicken breast or thighs. Season with salt and pepper. Pour half of the maple balsamic dressing (approx 1/2 cup) and pour over chicken breasts. Refrigerate no less than 2 hours, up to 8 hours.
- Remove chicken from maple balsamic marinade. To a large skillet, add oil and heat skillet over medium high heat. Once hot, grill chicken until it reaches 165F, about 12-15 minutes. Remove from skillet or grill pan, and allow to cool 7-10 minutes. Slice or cube for salad.
- To a large bowl, combine strawberries, mozzarella, avocado, greens, and grilled chicken. Toss with remaining maple balsamic vinaigrette and combine. Garnish with fresh basil and enjoy.
Notes
Nutrition
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