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Roast Chicken Caprese Salad

Helloooooo 4th of July weekend (almost)!

4th of July is a little bit of a joke when you have babies and toddlers but still fun to celebrate during the day, and I especially love the food! This weekend our big plan is to just R-E-L-A-X. Adam has been traveling a lot for work lately and the kids are just coming off yet another cold. I think we are going to spend Saturday morning at the lake and maybe also work in a beach day. Definitely a lot of grilling and a lot of light meals just like this one are going to go down. Our weather has been so good lately.

Caprese salads are one of my favorite things ever. They are hard to beat this time of year, when tomatoes are just starting to get perfect and basil is abundant. However, sometimes they just aren’t filling enough for me for a meal. Hence the roast chicken. 🙂 Turns out, combining yummy roast chicken with a traditional caprese salad is absolutely delicious. It’s filling, yet feels light…perfect for summer!


Because we’re using chicken thighs here (instead of a whole chicken and PLEASE don’t use chicken breasts. They get all dry and lack so much flavor) they roast quickly in just half an hour. This is THE perfect meal to make while you’re packing for a picnic and it travels extremely well. Your friends and family will thank you!

I’ll check back in on Tuesday morning with a cocktail you’re definitely going to be wanting to sip on when the fireworks go off. 😉 So stay tuned! 

Roast Chicken Caprese Salad
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Main Course
Servings: 4 servings
  • 1.25 lbs chicken thighs skin on or skinless is fine
  • 1 cup lightly packed fresh basil torn or shredded
  • 1 pint cherry tomatoes
  • 6 oz galbani (mini mozzarella balls)
for dressing:
  • 1/4 cup extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 tsp maple syrup
  • sea salt and pepper to taste
  1. Preheat oven to 375 degrees. Line a sheet pan with parchment paper.

  2. Place chicken thighs on prepared sheet pan and drizzle lightly with oil. Sprinkle with salt and pepper and roast for 30 minutes, or until cooked through.

  3. When then the chicken has cooled down enough to handle, roughly chop it into bite sized pieces. Place in a large bowl with the basil, mozzarella and tomatoes.

  4. Combine all dressing ingredients and shake well. Pour dressing over and sprinkle with additional sea salt and pepper to taste.

Recipe Notes

This salad will keep for three days in the refrigerator and travels very well to picnics!

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  • Joyce @ The Hungry Caterpillar
    June 29, 2017 at 5:07 pm

    This sounds absolutely divine right there. I’m with you on the chicken thighs thing. So much more flavor.

  • Kathleen
    June 29, 2017 at 6:37 pm

    Yum this sounds amazing! I love making little caprese bites with toothpicks so I’m sure I’d love this 🙂

  • Bethany
    July 8, 2017 at 2:00 pm

    I made this for dinner last night and it was delicious! Thank you for sharing this recipe!

  • volcan
    October 16, 2017 at 11:31 pm

    Thank you for recipe 😛 I tried it last night but taste may be not upto mark

  • April Knight
    November 28, 2019 at 6:35 am

    I like salads with chicken or turkey!
    This is my favourite – Grilled Turkey Salad
    1 lb Turkey Breast One skinless turkey breast
    6 Lettuce Leaves Small
    6 Romaine Lettuce leaves Small
    10 Arugula Leaves
    10 Cherry Tomatoes
    7 oz Mozzarella Cheese
    2 tbs Olive Oil Extra Virgin
    0,5 Lemon
    1 pinch Salt
    1 pinch Peper