Mertzie's Simple Salad Chicken Caprese Style

Michelle Koletar/Mertz


I was planning on creating a different dish yesterday, but things did not go as planned! So, I had lovely marinated chicken breasts and decided to make a chicken caprese salad with them. Light, refreshing & yummers!

★★★★★ 1 vote
20 Min
10 Min


large chicken breasts, marinated in italian dressing overnight
large handful & more of fresh basil (i load it!)
handful of fresh italian parsley
15 grape tomatoes, halved
1 block mozzarella, sliced in large chunks or slices
1/2 red onion and 1/2 green pepper
garlic' crushed
salt & pepper to taste
freshly grated parmesan for on top


mix of 1/2 balsamic vinegar & 1/2 red wine vinegar (1/8 cup of each)
canola or olive oil
italian seasoning (about 1/2 tsp)
fresh thyme, crushed (about 1 tsp)
garlic, crushed (about 1/2 tsp or to your taste)
croutons or bread crumbs (optional -- see note at bottom)


1Marinate chicken breasts overnight, as stated. I used roasted red pepper Italian dressing. Grill chicken, red onions, and pepper until done. I sprinkled the chicken with smoked sea salt after it grilled.
2Allow to cool off for a bit. Meanwhile, slice up your grapes and mozz. Rough chop the basil and parsley.
3Slice chicken in large bite-sized chunks. Add the tomatoes, onions and green pepper. Pour a little of the dressing on top and stir gently. If you want more garlic flavor, add more crushed garlic. Add the basil & parsley. I added the mozz right as I was ready to serve and toppped with fresh parmesan. I also had some Bagel Chips in my cupboard, so I crushed those up good and sprinkled on top for some crunch. Usually I make homemade croutons, but was lazy and this worked great.
4I served the rest of the dressing with the salad to pour over on each individual plate. My son doesn't like a lot of dressing and I do, so this way it keeps everyone happy. Enjoy!

About Mertzie's Simple Salad Chicken Caprese Style