This caprese chicken quinoa salad is the perfect light and nourishing salad, with lots of protein! Made with cherry tomatoes, mozzarella, spinach, fresh basil, chicken, quinoa, and drizzled in a homemade balsamic vinaigrette!
Caprese salad is one of our favorites here at Sweet Peas & Saffron - which is why we've also made it into chicken caprese pasta bake, caprese Instant Pot chicken thighs, and this caprese chicken gnocchi skillet!
This caprese chicken quinoa salad is a fresh spin on a classic caprese salad, with quinoa and chicken for some added protein to make it a full meal! Prep the ingredients ahead for easy 5-minute lunch assembly, or enjoy it as a light and nourishing dinner.
There's nothing better than a salad recipe that leaves you feeling satisfied and fuelled, thanks to all the healthy ingredients!
Reasons you'll love this recipe
- it has all the flavors of a classic caprese salad, but with some added protein to make for a full meal!
- you can meal prep the ingredients ahead, then assemble in under 5 minutes
- it's gluten-free and full of clean, wholesome ingredients
Ingredient Notes
- quinoa - which can be cooked in a rice cooker for easy meal prep and perfect fluffy quinoa every time!
- shredded chicken - start with cooked, cooled chicken. You can use rotisserie chicken, or cook your own in the Instant Pot
- balsamic vinaigrette - we're using our favorite balsamic vinaigrette recipe!
- cherry tomatoes- you can wash ahead but should half them just before serving
- basil - fresh adds the best, bright flavor; chop/tear just before serving
- mozzarella - we used baby bocconcini, which is small, spherical-shaped fresh mozzarella. Alternatively, you could use buffalo mozzarella, burrata, or a typical ball of fresh mozzarella (cut down into bite-sized pieces).
Step by step directions
Cook quinoa
The base of our salad is ¾ cup of dried quinoa.
Ways you can cook it:
Once cooked, you will want to allow the quinoa to fully cool before assembling the salad.
Prepare Vinaigrette
In a jar or salad dressing shaker, combine olive oil, balsamic vinegar, dijon, maple syrup and salt and pepper. Shake until completely combined.
TIP- vinaigrette may be prepared ahead and stored in the fridge for up to 2 weeks.
assemble
In each bowl, add:
- ½ cup cooked quinoa
- 4 oz cooked chicken
- handful spinach leaves
- ½ cup halved cherry tomatoes
- 1 tablespoon torn basil leaves
- 2 tablespoons fresh mozzarella pieces
- ¼ batch of the balsamic vinaigrette
FAQ
You sure can! Check out these caprese chicken salad lunch bowls for instructions.
Absolutely! Try this perfect baked chicken breast recipe (it gets amazing reviews!)
While balsamic vinaigrette is classic for a caprese salad, it would also be yummy with a white wine vinaigrette, or this red wine vinaigrette
Variations
You can use up almost any veggie you have in the fridge for this recipe, but here are some ideas for ingredient add-ins or swaps that would be delicious:
- avocado - here's how to avoid avocado hand
- bacon - have you tried cooking your bacon in the oven yet? Life changing!
- asparagus - here are 5 ways to cook it
- balsamic reduction - you only need 2 ingredients
- salmon - here's how to avoid overcooking it
Storage + Meal Prep
This salad is best enjoyed right after adding the dressing - so if you're meal prepping, be sure to store the dressing and ingredients separately!
- Fridge - you can prep individual ingredients ahead and store in the fridge or freezer:
- cooked quinoa- store in fridge for up to 4 days; freeze for up to 3 months
- cooked chicken- store in fridge for up to 4 days; freeze for up to 3 months
- balsamic vinaigrette- store in fridge for up to 14 days; do not freeze
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Caprese Chicken Quinoa Salad
Ingredients
- ¾ cups uncooked quinoa 2 cups cooked
Balsamic Vinaigrette
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon dijon
- 2 tablespoons maple syrup
- salt and pepper to taste
Caprese Chicken Salad
- 2 cups cooked chicken 1 lb/16 oz; see note 1
- 2 cups cherry tomatoes halved
- 4 handfulls spinach
- ¼ cup fresh basil torn or chopped
- ½ cup fresh mozzarella cut into small pieces; see note 2
Instructions
- Quinoa- Cook quinoa according to package directions on the stovetop, in a rice cooker, or in an Instant Pot (note 3).
- Vinaigrette- In a jar or salad dressing shaker, combine olive oil, balsamic vinegar, dijon, maple syrup and salt and pepper. Shake until completely combined.
- Assemble- In each bowl, add: ½ cup cooked quinoa, 4 oz cooked chicken, a handful spinach leaves, ½ cup halved cherry tomatoes, 1 tablespoon torn basil leaves, 2 tablespoons fresh mozzarella pieces, ¼ batch of the balsamic vinaigrette. Enjoy!
Tips:
- start with cooked, cooled chicken. You can use rotisserie chicken, or cook your own in the Instant Pot
- we used baby bocconcini, which is small, spherical-shaped fresh mozzarella. Alternatively, you could use buffalo mozzarella, burrata, or a typical ball of fresh mozzarella (cut down into bite-sized pieces).
- when cooking quinoa in the Instant Pot it's important to halve the cooking liquid
- cooked quinoa- store in fridge for up to 4 days; freeze for up to 3 months
- cooked chicken- store in fridge for up to 4 days; freeze for up to 3 months
- balsamic vinaigrette- store in fridge for up to 14 days; do not freeze
Nutrition Information
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Ryan says
We loved this salad. The basil is an excellent touch. Will now be in our regular rotation!
Denise says
So happy to hear you enjoyed! Thank you for reporting back <3