Chicken Caprese Salad

A twist on a traditional caprese with added avocado and grilled chicken.

2 cups spinach

1 cup fresh basil, torn

2 grilled chicken breast, sliced

1/2 avocado, cubed

1/2 cup cherry tomatoes, halved

2 oz fresh mozzarella, cubed

1/2 cup balsamic vinegar

For the dressing, heat a small sauce pan and pour in the balsamic vinegar. Bring to a boil then reduce the heat to low and simmer for 5 minutes, stirring consistently to make sure it doesn’t burn. Once the balsamic has thickened pull it off of the heat and pour in a glass jar to cool.

By reducing the balsamic it brings out the flavor and heightens the sweetness.

In a large bowl toss together the spinach and torn basil.

Add in the cherry tomatoes, avocado, mozzarella, and chicken breast.

Drizzle the balsamic reduction on top and enjoy!


Recipe developed by staff member, Rheanna Smith. Rheanna has a background in nutrition and food science, and along with working in many departments here at the Davis Food Co-op she actively runs a food blog containing healthy recipes and nutrition tips. Keep an eye on our Co-op blog to see some of her recipes and give her Instagram account a follow for additional health tips and ideas, @rheannnabanana.



Yield: 2 servings