Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)

 

Grilled Chicken Avocado Caprese Salad is a fresh, satisfying 30-minute meal made with juicy chicken, creamy avocado, mozzarella, tomatoes, and balsamic dressing. Built using my simple 5-Step Healthy Salad Formula for flavor, balance, and staying power.

Grilled Chicken Avocado Caprese Salad (A 30-Minute Spin on a Classic)

Some of my favorite salads start out the same way: I'm busy but need to make dinner, I don’t want anything complicated, and I’m standing in front of the fridge hoping something clicks.

That’s exactly how this Grilled Chicken Avocado Caprese Salad came to be.

I had chicken breasts, a perfectly ripe avocado on the counter, and a container of mini mozzarella balls that needed to be used. Add in fresh tomatoes, basil, and a drizzle of balsamic, and suddenly this “quick dinner idea” turned into a fresh, satisfying meal that felt both light and comforting.

Even better? It fits perfectly into my 5-Step Healthy Salad Formula — the simple system I use to build great salads.  See below for a deeper dive on how this salad fits my formula.

And the best part?  The dinner comes together in about 30 minutes — making it perfect for busy weeknights, quick lunches, or anytime you want something fresh without sacrificing flavor.

If you’re looking for a tasty, no-fuss salad that feels restaurant-worthy but fits real life, this one deserves a spot in your rotation.

Enjoy!

-- Ingredients

You don’t need anything fancy here — just good-quality basics and a few fresh elements that bring everything to life.

• Boneless, skinless chicken breasts - The chicken adds heartiness and turns this salad into a true meal.

• Italian seasoning - A simple blend that adds savory depth without overpowering the other ingredients.

• Freshly ground black pepper

• Balsamic dressing - This pulls double duty — it marinates the chicken and finishes the salad with tangy-sweet flavor.

• Romaine lettuce - romaine gives the salad structure and holds up well under dressing.

• Avocado

• Mini mozzarella balls

• Cherry or grape tomatoes

• Fresh basil - basil is what gives this salad its signature Caprese finish.

How This Salad Fits My 5-Part Formula

One of the reasons I love this Grilled Chicken Avocado Caprese Salad is that it naturally checks every box in my 5-step formula — without feeling forced or overcomplicated.

It starts with crisp romaine, which gives the salad a sturdy, refreshing base that can actually hold up to warm grilled chicken and juicy toppings. From there, the tomatoes, that also have a pop of crunch, and the basil bring in bright color and freshness, making every bite feel vibrant and balanced.

The grilled chicken adds the protein that turns this from “just a salad” into a real, satisfying meal. Pair that with creamy avocado and soft mozzarella, and you get a mix of textures that keeps things interesting from the first bite to the last.

Finally, the balsamic dressing pulls everything together. It adds just enough tang and sweetness to balance the richness of the chicken, cheese, and avocado without overpowering the fresh ingredients.

Once you understand this structure — greens, crunch, color, protein, and dressing — you can start building salads like this on repeat, using whatever you have on hand. This recipe is just one example of how simple, intentional choices can turn everyday ingredients into something crave-worthy.

-- Let’s Make It Together

1. Marinate the Chicken - Place chicken between plastic wrap and pound to about ½-inch thickness. Season with Italian seasoning, salt, and pepper. Pour balsamic dressing over chicken and let marinate for at least 15 minutes.

2. Grill the Chicken - Heat a grill pan over medium-high heat. Cook chicken about 5 minutes per side, until golden and cooked through. Transfer to a cutting board and rest briefly before slicing.

3. Prep the Salad Base - While the chicken cooks, slice romaine, tomatoes, avocado, mozzarella, and basil.

4. Assemble - Divide lettuce among bowls. Top with avocado, mozzarella, tomatoes, and basil. Add sliced chicken.

5. Finish - Drizzle with remaining balsamic dressing and serve immediately.

-- Add Your Touch

This salad is easy to customize:

• No grill? Use a skillet or air fryer

• Extra crunch: Add toasted pine nuts or croutons

• More greens: Mix in spinach or arugula

• Dairy-free: Leave out cheese or use plant-based mozzarella

If you loved this Grilled Chicken Avocado Caprese Salad, you might also enjoy:

• How to Build a Healthy Salad Without a Recipe (My 5-Part Formula)

• Southwest Chicken Salad Bowls

• Easy Teriyaki Chicken Mandarin Orange Salad (5 Ingredients, 30 Minutes)

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Before You Start

Before you jump in, here are a few quick tips to help everything go smoothly:

• Can I prep this ahead? Yes — grill the chicken up to 2 days in advance and store it separately in an airtight container.

• How do I keep the avocado from browning? Toss slices lightly with lemon juice and add them right before serving.

• Can I use a regular pan instead of a grill pan? Absolutely — a cast iron or nonstick skillet works just as well.

• How long do leftovers keep? Fully assembled salads are best within 24 hours. If stored separately, the chicken and vegetables will keep for up to 3 days.

• Any shortcuts to save time? Use pre-washed romaine and mini mozzarella balls to cut down on prep.

• Can I swap the tomatoes? Yes — grape, cherry, or even diced Roma tomatoes all work well here.

 

 

 

Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

 

This easy fall dinner brings comfort and elegance to your table with juicy roasted chicken breasts, golden rosemary potatoes, and sweet, jammy grapes—all cooked together on one sheet pan with a silky pan sauce to finish.

Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

A few years ago, my husband and I took a week-long road trip from Los Angeles to Napa Valley, spending our days savoring local wines, marveling at the rolling vineyard scenery, and dining at some of the region’s most celebrated restaurants.  From acclaimed chefs like Thomas Keller and Michael Chiarello to charming vineyard bistros, the food was every bit as extraordinary as everyone promised—fresh, seasonal, and bursting with local flavor.

This Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes instantly brings me back to that trip. The roasted grapes feel like a taste of Napa itself, sweet and juicy, paired with tender chicken and golden rosemary potatoes in a way that’s simultaneously comforting and elegant. It’s exactly the kind of dish a chef at a vineyard would create, showcasing locally grown ingredients in a simple yet sophisticated way.

And then there’s the pan sauce—rich, glossy, and perfectly balanced with a hint of balsamic and butter—giving this weeknight meal that restaurant-quality finishing touch. Every bite feels thoughtful, flavorful, and indulgent, yet it’s effortless to prepare at home. This is comfort food with a touch of wine country elegance, perfect for transitioning from late summer into cozy fall evenings.

Enjoy!

What Ingredients Do I Need?

• Chicken breasts – Tender, juicy, and perfect for roasting; acts as the hearty base of the meal.

• Red or black grapes – Roasting brings out their natural sweetness and creates a luscious, jammy contrast.

• Red onion – Adds depth and caramelized sweetness that pairs beautifully with the grapes.

• Garlic cloves – Aromatic flavor that infuses both chicken and potatoes for a warm, comforting taste.

• Olive oil – Helps crisp the chicken and potatoes while carrying all the flavors together.

• Balsamic vinegar – Adds subtle tang and richness to the roasted grapes and pan sauce.

• Fresh rosemary – Fragrant herb that elevates the potatoes and chicken with classic fall aroma.

• Baby Yukon Gold potatoes – Crispy on the outside, creamy on the inside, they soak up every bit of flavor.

• Chicken broth – Forms the base of a quick, flavorful pan sauce to drizzle over the dish.

• Butter – Enriches the pan sauce, giving it a silky, indulgent finish.

Substitutions and Variations

Variation 1: Mediterranean Twist

• Swap red grapes for cherry tomatoes and sprinkle in olives. Finish with fresh thyme instead of rosemary for a tangy, savory Mediterranean vibe.

Variation 2: Autumn Harvest Style

• Replace potatoes with cubed butternut squash or sweet potatoes. Add a sprinkle of cinnamon to the pan for a cozy, fall-inspired flavor.

Kitchen Tips and Notes

• Chicken don’t dry out: If using boneless breasts, monitor internal temperature; they’re done at 165°F. Bone-in breasts may need a few extra minutes.

• Potato prep: Cut evenly so they roast uniformly. Pre-roasting them 10 minutes ensures they’re golden and crisp when the chicken is done.

• Pan sauce shortcut: Scrape the sheet pan after roasting to capture all the browned bits; simmer briefly with broth and balsamic, then whisk in butter.

• Make it ahead: You can prep the grapes, onions, and potatoes in advance; assemble right before roasting to save time.

• Serving suggestion: Serve with a simple green salad or rustic Italian bread for a complete meal.

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Summer-Fresh Crispy Gnocchi with Burst Tomatoes – A 20-Minute Skillet Wonder!

Who needs meat when summer veggies steal the show? This Summer-Fresh Crispy Gnocchi with Burst Tomatoes is a 20-minute skillet miracle—golden, juicy, and proof that vegetarian can still bring the sizzle.

Summer-Fresh Crispy Gnocchi with Burst Tomatoes – A 20-Minute Skillet Wonder!

I was aimlessly scrolling the New York Times cooking section (as one does when avoiding doing the dishes), and this recipe practically jumped off the screen: Crispy Gnocchi With Tomato and Red Onion. It had all the makings of a summer miracle—minimal ingredients, stovetop-only cooking (no oven in July, thank you very much), and a promise of golden, crispy gnocchi in under 30 minutes. Naturally, I had to try it so I put my own spin on it and called it:  Crispy Gnocchi with Burst Tomatoes and Red Onion.  The only variation I made was to use a mixture of different tomatoes such as cherry, grape, and Roma tomatoes for for added texture, color, and that sweet-tart punch that only peak summer produce delivers.  And let me just say: boy, is this one a winner.

This dish is what I like to call a “produce power move.” Juicy tomatoes, sweet red onion, and fresh herbs bring the kind of bright, bold flavor that makes you forget all about meat. The gnocchi—pan-fried to a perfect crisp—soaks up the tangy balsamic and tomato juices, creating a savory-sweet combo that’s surprisingly hearty. And while I’m usually the one asking, “Where’s the protein?”—this dish is so satisfying, even this committed carnivore didn’t miss the meat.

Whether you’re cooking for a quick weeknight dinner or just trying to use up that bowl of garden tomatoes on the counter, this is the kind of recipe you’ll come back to all season long.

Enjoy!

🌿 Set the Mood: A Summer Evening Escape

Picture this: a warm evening breeze, dappled sunlight filtering through the leaves of a backyard shade tree, and a table set with casual charm. This crispy gnocchi dish begs to be enjoyed alfresco—preferably barefoot, with linen napkins, flickering tea lights, and a chilled glass of wine in hand.

Wine Pairing:
A crisp rosé or Vermentino, or Sauvignon Blanc makes a lovely companion, cutting through the richness of the olive oil and lifting the sweet acidity of the tomatoes. If you prefer red, a light Pinot Noir served slightly chilled would also work beautifully. 

On the Side:
Keep things simple and seasonal with a baguette and grilled peaches with burrata. For dessert, think lemon sorbet or fresh berries with whipped mascarpone—something cool, light, and just a little indulgent.

This is the kind of dinner that invites you to linger at the table, refill your glass, and maybe even forget what day of the week it is. Pure summer magic.

🛒 What to Grab at the Market

No need to overthink this one—just toss these fresh, summery staples into your basket and you’re halfway to dinner bliss:

• Extra-virgin olive oil

• Potato gnocchi (shelf-stable or frozen)

• A mix of ripe tomatoes (cherry, grape, heirloom—go wild!)

• Red onion

• Balsamic vinegar

• Fresh parsley

• Fresh basil

• Kosher salt

• Black pepper

Tip: Raid your herb garden or snag a bunch of fresh basil at the farmer’s market—it’ll make this dish feel extra lush.

Variations to Make It Your Own

This recipe is endlessly adaptable—think of it as your crispy gnocchi canvas. Here are a few tasty ways to switch things up:

• Add Cheese: Toss in crumbled goat cheese, fresh mozzarella pearls, or a sprinkle of grated Parmesan right before serving for a creamy, salty finish.

• Try a Protein Boost: Add pan-seared shrimp, grilled chicken, or even a soft-boiled egg on top to make it heartier (if you're not keeping it vegetarian).

• Change Up the Herbs: Swap parsley and basil for whatever’s in your garden—think dill, mint, or even a little thyme.

• Roasted Veggies Remix: Add in roasted zucchini, corn, or bell peppers for more color and seasonal flair.

• Spice It Up: Add a pinch of red pepper flakes or a drizzle of chili crisp for a little kick.

Kitchen Tips and Notes

• Use a nonstick or well-seasoned cast-iron skillet for the best crispy gnocchi texture—this helps prevent sticking and gives you that perfect golden crust.

• Don’t overcrowd the pan. Cook the gnocchi in batches if needed to ensure each piece gets crispy and evenly browned.

• Mix up your tomatoes. Combining different varieties not only looks beautiful but adds layers of flavor and texture to the dish.

• Make it ahead! You can prepare the tomato-onion mixture a few hours before and refrigerate—just toss the crispy gnocchi in right before serving.

• Serve immediately or at room temperature. This dish is flexible and just as delicious warm or at room temp, making it great for summer gatherings.

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Fig Week: Fig Flatbread

Try this sweet and savory flatbread that has an unexpected topping of fresh figs, crumbled goat cheese, arugula, and a drizzle of heavenly balsamic glaze.  Not your ordinary thin-crust pizza!

Fig Flatbread

If you aren't lucky enough to have a fig tree in your yard (or a generous neighbor) make sure to go to the farmer's market and grab a few pounds of ripe figs and make this wonderful Fig Flatbread.  

Store-bought flatbread topped with sweet figs and crumbled goat cheese  make an extraordinary thin-crust pizza.  A drizzle of tangy balsamic glaze and a handful of peppery arugula give this a beautiful and flavorful finishing touch.  

This is one of the easiest pizzas to make and the taste is phenomenal!  I use some of the figs and bake them on the flatbread with some of the cheese and they turn out roasted and jammy.  Then I add the remaining fresh figs on top along with more goat cheese, arugula and get a fresh salad like pizza.  Soooo good!

Enjoy!

What Ingredients do I need?

• Flatbread - store bought is great - see kitchen tips and notes for my favorite choices

• Fresh figs

• Goat Cheese

• Arugula

• Balsamic Glaze - see kitchen tips and notes for my favorite choices

Substitutions and Variations

• Add spinach instead of arugula

• Buy store bought pizza dough and roll out really thin instead of purchasing flatbreads

• Try feta instead of goat cheese

Kitchen Tips and Notes

• Flatbreads:  use store-bought naan or flatbread.  Stonefire and Brooklyn Bred are both great brands

• Balsamic glaze - this is balsamic vinegar that has been reduced which gives it a condescended flavor and thickness. Brands - Colavita, Trader Joes, Roland Foods Glaze of Modena

• Make individual flatbread for each person or make 1 or 2 large flatbreads

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Fig Flatbread

1 pkg store-bought Flatbread (individual size or large size)
6 figs, thinly sliced crosswise
8 oz goat cheese, crumbled
1 cup (large handful) arugula
1/4 cup balsamic glaze


Preheat the oven to 450 degrees. Take the store-bought flatbreads and place them on a baking sheet. Top the flatbread with 1/3 of the fig slices and the cheese. Bake about 10 minutes until the crust is slightly browned. Remove from the oven.

Top the flatbread with the remaining figs, arugula, and cheese. Drizzle with the balsamic glaze. Serve.

Mediterranean Avocado Boats

Buttery avocados are turned into boats to hold a Mediterranean flavored salad filled with juicy tomatoes and heavenly mozzarella pearls.  Now this is a salad!

Mediterranean Avocado Boats

Summer brings a bounty of produce and I love making quick and easy dishes using all the fresh ingredients that's available.  I'm all about quick weeknight (and weekend) meals when it is hot out.  Eating minimally processed fresh foods are not only healthy for you they are easy to prepare.  They also fit in a variety of diets such as low-carb, keto, Mediterranean, Whole 30, and vegetarian.

Today's side dish is not only pretty but it packs in the flavors of the Mediterranean.  A salad of tomatoes and mozzarella balls (called pearls or Ciliegine) and tossed with some basil, olive oil, and heavenly balsamic vinegar.  This salad is then piled on top of whole avocado halves that form a boat to hold the salad.  So cute, and soooo yummy!  They're on the table in 30 minutes with little fuss and no cooking. Serve this along with any grilled protein, sandwiches, burgers and dogs, or even kabobs.   This is the best kind of side dish in my book!

Enjoy!

What Ingredients do I need?

• extra virgin olive oil - choose a good one that you enjoy the flavor of since this is a prominent flavor in the salad.

• balsamic vinegar  - like olive oil these come in a wide range.  choose one you like (from Modena IGP are good)  Rule of thumb:  The ingredient list should say grapes or grape must as the first ingredient listed

• yellow and red cherry tomatoes 

• feta cheese - I like to purchase feta in a block and crumble it myself

• fresh basil

• ripe but firm avocados - see how to pick an avocado below under kitchen tips

Substitutions and Variations

• Tomatoes:  grape tomatoes or diced Roma tomatoes would work.

• Cheese:  go for mozzarella balls or even goat cheese.

• Simple salad:  if you don't want to make the avocado boats just dice the avocado and toss them in the salad along with the tomatoes and cheese.

Kitchen Tips and Notes

• Picking an avocado:  

• Depending upon when you buy your avocados to make this dish you might want to choose slightly unripe avocados.  This way, the ripening process can take place at home, and you can use the avocados when they reach the ripeness you want.  If making this dish the same day look for ripe but firm avocados.




• Ripe avocados should be dark green, almost black, or are dark green with black speckles.  




• Texture: The bumpier the avocado, the riper it is  




• Firmness: Gently squeeze the avocado, and it should give slightly but not feel mushy

• Preparing the avocado:
• Halve the avocado - Starting at the stem end you want to cut in to the avocado until you reach the pit and then slide your knife down lengthwise until you reach the stem again.  Don't cut across along the equator.  Twist the two halves in opposite directions to separate them.

• Remove the pit - Hold the avocado half containing the pit  skin side against your palm of your hand.  Using caution here:  You want to stab the pit with the base edge (the part next to the handle) in to the pit.  Twist the handle and the pit should remove from the flesh.

• Peel the avocado -  You can either run a spoon between the skin and flesh of the avocado or If you have a firmer avocado, you can use your fingers to gently peel back the skin.   

• Make Ahead:  Make the salad ingredients (tomatoes, cheese, basil, and dressing) and chill.  When ready to serve prep the avocados and assemble.

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Mediterranean Avocado Boats

serves 4

3 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
salt & pepper
1 cup yellow and red cherry tomatoes, halved
1/3 cup feta cheese, crumbled
1 Tablespoon chopped fresh basil
2 ripe but firm avocados, halved and pitted

In a bowl whisk together the oil, vinegar, and a pinch of salt and pepper.  Set aside.  In a medium bowl combine the tomatoes, cheese, and basil.  Add a Tablespoon of the dressing and toss until coated.

Scoop out each avocado half in one piece from its peel and place them cut side up on a platter.  You want the flat side up that shows the indentation from the pit.  Sprinkle with a little salt and top with the tomato salad mixture.  Drizzle the remaining dressing over the salad and avocado.  Garnish with extra basil leaves if you want.