Crispy Chicken Caprese Salad (Ready in 30 minutes)

This is not your average salad. Imagine juicy, golden-crusted chicken sliced over fresh greens, ripe tomatoes, creamy mozzarella, and basil — all drizzled with a sweet and tangy balsamic glaze that you’ll want to lick off the plate.

This Crispy Chicken Caprese Salad is your go-to when you want something that feels fancy, tastes like summer, and fills you up like a proper meal. It combines the satisfying crunch of pan-fried chicken cutlets with the simplicity of a traditional Caprese salad — and elevates it with a thick, sticky balsamic drizzle.

It’s dinner-party worthy, meal-prep friendly, and weeknight-easy. Let’s get into it.

Why You’ll Love This Recipe:

• No oven required — everything cooks on the stovetop

• Crunchy outside, juicy inside chicken cutlets

• A 3-ingredient balsamic glaze that tastes gourmet

• Naturally gluten-friendly with a few easy swaps

• 30-minute meal from start to finish

Tips for Storage & Meal Prep:

• Store salad components separately to keep textures fresh.

• The chicken can be pre-cooked and reheated in an air fryer or pan.

• Balsamic glaze keeps in the fridge for 1 week — use leftovers on roasted veggies or sandwiches!

Variations:

• Make it gluten-free with almond flour and GF breadcrumbs

• Add grilled peaches or strawberries for a sweet contrast

• Swap mozzarella for burrata or feta for a twist

Yield: 2-4 servings

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Crispy Chicken Caprese Salad

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

This is not your average salad. Imagine juicy, golden-crusted chicken sliced over fresh greens, ripe tomatoes, creamy mozzarella, and basil — all drizzled with a sweet and tangy balsamic glaze that you’ll want to lick off the plate.

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Ingredients

For the Crispy Chicken

• 2 boneless, skinless chicken breasts (butterflied into cutlets)
• ½ cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup grated parmesan
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt & pepper
• Olive oil for frying

For the Salad

• 4 cups mixed greens or arugula
• 1 cup cherry tomatoes, halved
• 1 ball fresh mozzarella or ½ cup bocconcini, torn
• 1 avocado, sliced (optional, but highly recommended)
• Fresh basil leaves

For the Balsamic Glaze Dressing

• ½ cup balsamic vinegar
• 1 tbsp honey (or maple syrup)
• ½ tsp dried oregano or thyme
• Pinch of salt

Instructions

1. Season your butterflied chicken with salt and pepper.
2. Set up a dredging station: Plate 1: flour. Plate 2: beaten eggs. Plate 3: panko, parmesan, garlic powder, Italian seasoning.
3. Dredge each chicken piece: flour → egg → breadcrumb mixture. Press to coat evenly.
4. Heat 2–3 tbsp olive oil in a skillet over medium heat. Fry chicken 3–4 mins per side until golden and cooked through. Let rest, then slice.
5. In a small saucepan, combine balsamic vinegar, honey, and oregano.
6. Bring to a boil, then reduce to simmer for 5–7 minutes, stirring often until thickened and glossy.
7. Remove from heat and let cool slightly. It will thicken more as it cools.
8. Layer greens, tomatoes, mozzarella, avocado, and basil on a large serving platter or individual bowls.
9. Top with warm sliced chicken.
10. Drizzle generously with balsamic glaze. Finish with a sprinkle of flaky salt and cracked pepper.

Notes

• Make it gluten-free with almond flour and GF breadcrumbs
• Add grilled peaches or strawberries for a sweet contrast
• Swap mozzarella for burrata or feta for a twist

Nutrition Facts

Calories

1207

Fat

63 g

Sat. Fat

25 g

Carbs

85 g

Fiber

10 g

Net carbs

75 g

Sugar

24 g

Protein

75 g

Sodium

1692 mg

Cholesterol

342 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.