Chicken Caprese Salad


Chicken Caprese Salad

Print Recipe


Chicken and Marinade

  • 4 chicken breasts
  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic
  • 1/4 cup sun-dried tomatoes
  • 2 tsp dried oregano
  • 1/4 cup red wine vinegar
  • 1/2 tsp pepper
  • 1/4 tsp salt

Balsamic Glaze

  • 2 cups balsamic vinegar

Salad and Toppings

  • Spinach
  • shredded goat cheese
  • cherry tomatoes
  • red onion


  • In a blender a combine the oil, garlic, sun-dried tomatoes, oregano, vinegar, salt and pepper and blend until smooth.
  • Place the chicken in a zip loc bag and pour the blended marinade overtop. Place the bag in the fridge to marinate for a minimum of 30 minutes and up to 12 hours, flipping the bag over once so that the chicken is well coated.
  • cook the chicken for 4-6 minutes per side until there is no pink in the middle and it is cooked through.
  • While the chicken is marinating make the balsamic glaze. Pour the vinegar into a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the vinegar thickens, coats the back of a spoon, and is reduced to about 1/2 cup, 20 to 25 minutes. Set aside to cool for 10 minutes — the glaze will thicken slightly as it cools.