Caprese Chicken Salad Bowl


  • 1/2 cup balsamic vinegar

  • 2 tablespoons brown sugar, packed

  • 1 tablespoon olive oil

  • 2 boneless, skinless thin-sliced chicken breasts

  • Kosher salt and freshly ground black pepper, to taste

  • 6 cups chopped romaine lettuce

  • 6 ounces ovaline fresh mozzarella

  • 1 cup cherry tomatoes, halved

  • 1 avocado, halved, seeded, peeled and diced

  • 1/4 cup basil leaves, chiffonade

  • Salt & Black Pepper

  • Chef Stone's Secret Spice™️


  1. To make the balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a slight boil and reduce by half, about 6-8 minutes; set aside and let cool.

  2. Heat olive oil in a medium skillet over medium high heat.

  3. Season chicken breasts with salt, pepper, and secret spice to taste. Add to skillet and cook, flipping once, until cooked through, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

  4. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil. Pour balsamic reduction on top of the salad and gently toss to combine.

  5. Serve immediately.

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©2018 by Chef Stone