Chicken with Avocado Caprese Salsa

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Elevate your meal with Chicken with Avocado Caprese Salsa, featuring juicy chicken breasts marinated in balsamic and grilled to perfection, then topped with a vibrant Caprese salsa and drizzled with a rich balsamic reduction. This dish is a beautiful fusion of Italian flavors with a refreshing twist, perfect for any occasion.

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Chicken with Avocado Caprese Salsa

Overview of Ingredients and Variations

  • Chicken: Opt for boneless, skinless chicken breasts for this recipe, ensuring they’re pounded to even thickness for uniform cooking. Alternatives like chicken thighs can also be used, adjusting cooking times accordingly.
  • Marinade: A simple yet flavorful blend that infuses the chicken with moisture and taste, crucial for grilling.
  • Balsamic Reduction: This concentrated sauce enhances the dish with its deep, tangy sweetness. It’s simple to make and can be prepared ahead of time.
  • Caprese Salsa: A delightful mix of traditional Caprese salad elements—tomatoes, mozzarella, and basil—plus the addition of avocado and shallots for extra freshness and a touch of sharpness.

Chicken with Avocado Caprese Salsa

Preparing the Dish in Advance

  • Balsamic Reduction: Can be made in advance and stored in the refrigerator for up to 2-3 months. Warm up if it thickens too much upon chilling.
  • Caprese Salsa: Best made fresh, but can be prepared a day ahead without the avocado to maintain freshness.

Chicken with Avocado Caprese Salsa

Creative Uses for Caprese Salsa

The salsa not only complements this dish beautifully but is also versatile:

Storage Tips

Store leftover chicken and salsa separately to maintain the best quality. Chicken can be refrigerated for up to 3-4 days, while the salsa is best consumed within 1-2 days due to the avocado’s tendency to brown.

Chicken with Avocado Caprese Salsa

Recipe Details

Ingredients for Balsamic Chicken

  • 4 boneless skinless chicken breasts
  • 60ml (¼ cup) extra virgin olive oil
  • Juice of ½ medium lemon
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 15ml (1 tablespoon) balsamic vinegar

For the Balsamic Reduction

  • 240ml (1 cup) balsamic vinegar

For the Caprese Salsa

  • 298g (2 cups) cherry tomatoes, quartered
  • 1 medium ripe avocado, diced
  • 226g (1 cup) mini mozzarella cheese pearls
  • 12g (½ cup) fresh basil leaves, minced
  • 2 small shallots, finely diced
  • Salt & pepper to taste


  1. Marinate the Chicken: In a large bowl, whisk olive oil, lemon juice, and balsamic vinegar. Add chicken to a zip-lock bag, pour in the marinade, and refrigerate for 20 minutes.
  2. Prepare the Balsamic Reduction: In a saucepan, bring balsamic vinegar to a boil, then simmer until reduced by half. Set aside to cool and thicken.
  3. Cook the Chicken: In a skillet over medium-high heat, cook the chicken for 6-8 minutes on each side until the internal temperature reaches 74°C (165°F). Remove and let rest.
  4. Make the Caprese Salsa: Mix tomatoes, avocado, mozzarella, basil, shallots, and seasonings just before serving.
  5. Assemble and Serve: Slice chicken, top with salsa, and drizzle with balsamic reduction.

Chicken with Avocado Caprese Salsa

Enjoy this delicious blend of tangy, creamy, and fresh flavors that make the Chicken with Avocado Caprese Salsa a guaranteed hit at any dining table.

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