Pan-seared chicken, avocado, and a creamy flavorful pesto dressing spice up this colorful and massively flavor-packed caprese salad!
Yay for for the nonexistent amount of so-boring-I’m-gonna-cry New Years salads! We only eat the good salads around here, you guys. That’s my rule.
Also on my list of rules: It’s gotta be jam-packed with colors and there must be cheese present. That last one was definitely a no-shame Wisconsin law. ??
But honestly, avocado, chicken, and all the caprese fixins’ ain’t a bad salad deal either. Also note the salad dressing pictured. That one time when I made an insanely ridiculous creamy pesto dressing to adorn every inch of January salad city.
P.S. I’m legit trying to figure out how one can live in an avocado caprese salad like this forever. ??
I promise you, NONE of my salad recipes around here are fussy to throw together and this beauty today is no different! Steps are as follows. >>>
- Pan-sear the chicken. This is honestly probably the most time-consuming part and it’s actually a breeze. Once your chicken is browned on both sides and done, just slice it all up nice and pretty and move on to your next task…
- …which involves layering up all the caprese salad goodness literally as high as you can in your prettiest bowl. Sliced tomato + sliced avocado + romaine lettuce + fresh mozzarella and basil.
- The thing you should really be obsessing about right now is the pesto dressing. I use a homemade basil pesto to add more flavor, but you can definitely use pre-made as well. Just blend it all up with a little greek yogurt, mayo, and buttermilk. That’s all there is to it!!
Honestly, I’d be surprised if avocado caprese salad could get much better than this. Holy freaking cow…??
Ready to welcome those January salads with open arms? You know I’m sure as heck already down.
Chicken Avocado Caprese Salad with Creamy Pesto Dressing
Ingredients
Salad:
- 2 medium chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups chopped romaine lettuce
- 2 medium avocados pitted, peeled, and diced
- 2 medium tomatoes halved and sliced
- 8 oz sliced fresh mozzarella cheese
- 3 tablespoons minced fresh basil
Dressing
- 1/4 cup prepared basil pesto
- 1/4 cup greek yogurt
- 3 tablespoons mayonnaise
- 2 tablespoons buttermilk
- Salt and pepper to taste
Instructions
- Pat chicken breasts dry and season both sides with salt and pepper. Heat olive oil in a medium skillet over medium-high heat. Sear chicken on both sides 4-5 minutes until golden and chicken registers 165F. Transfer chicken to a cutting board and let cool 10 minutes then thinly slice into strips. Set aside.
- In a large serving bowl, combine lettuce, avocado, tomatoes, chicken strips, mozzarella, and fresh basil. Set aside for a moment.
- Make the dressing: In a small bowl, whisk all dressing ingredients until smooth. Season with salt and pepper to taste. When ready to serve, drizzle salad with dressing and enjoy!
Gayle @ Pumpkin 'N Spice says
Now this is my kind of salad! I just want to dive in for breakfast. Love that creamy pesto dressing!
Sarah says
Thanks girl! I’m definitely not against this salad for breakfast. 🙂
ASHLEY - THE RECIPE REBEL says
My family would LOVE how hearty and flavorful this salad is!
Sarah says
My family loved it! It’s so jam-packed with everything!
[email protected] says
Colorful salads packed with plenty of stuff are the best!! haha This looks delicious!! Happy New Year Sarah!
Sarah says
Happy New Year, Ashley! Colorful salads always win. 🙂
mira says
I just made a similar salad with mozzarella today! Love this version! Can’t wait to try it! Looks amazing! Pinning 🙂
Sarah says
Isn’t mozzarella just SO good in salads?? Thanks for pinning, Mira!
marcie says
There’s a restaurant that I’ve been going to that makes the best pesto buttermilk dressing — your dressing reminds me of that! I love Caprese everything and this salad makes healthy eating fun!
Sarah says
It’s the dressing that definitely makes any salad that’s for sure! 🙂 Thanks Marcie!