Balsamic Chicken Caprese Salad with Herbed Chickpeas and Croutons

This isn’t your average Caprese salad. We’ve transformed the classic into a full dinner experience with tender chicken, sweet caramelized shallots and a double dose of crunch from roasted chickpeas and garlicky croutons. Fresh spinach provides a leafy base, while juicy tomatoes and creamy mozzarella keep it true to its Italian roots.

A creamy balsamic vinaigrette ties everything together, adding tangy richness. Best of all, this salad comes together in under 30 minutes with minimal prep. Perfect for a quick weeknight meal that feels special.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

6 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel and cut shallot into ½-inch-thick wedges.
2. On a baking sheet, toss chickpeas and shallot with a drizzle of oil, half the Italian seasoning, salt and pepper. Roast on top rack until chickpeas are golden and shallot is caramelized, 18-20 minutes. (After 11 minutes, you’ll add croutons.)
3. Meanwhile, halve tomatoes and dice mozzarella into ½-inch cubes. Place tomatoes in a small bowl; toss with vinegar, 1 teaspoon sugar and a pinch of salt.
4. Halve ciabatta lengthwise, then cut into ¾-inch strips. Tear strips into rough cubes. In a large bowl, toss with 2 tablespoons olive oil, garlic powder, salt and pepper.
5. After chickpeas have roasted 11 minutes, remove baking sheet from oven. Push chickpeas and shallot to one side; add croutons to empty side. Return to oven and roast until croutons are golden and crispy, 7-9 minutes more. Transfer everything to the large bowl used for croutons to cool.
6. Remove tomatoes from their bowl, leaving the marinade behind. Whisk mayonnaise and mustard into the marinade until smooth. Slowly whisk in 4 tablespoons olive oil, drizzling a little at a time, until creamy. Season with salt and pepper. Reserve 1½ tablespoons dressing for serving.
7. Add spinach to the bowl with cooled chickpeas, shallot and croutons. Toss with remaining dressing until evenly coated.
8. Divide salad among plates. Top with mozzarella and tomatoes. Drizzle with reserved dressing and season with salt and pepper. Serve immediately.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, grilled shrimp or sliced steak would work well. For a vegetarian option, omit the chicken and add extra chickpeas or tofu.

How do I store leftovers?

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. Add dressing just before serving to prevent sogginess.

Can I make this salad dairy-free?

Absolutely. Omit the mozzarella or use a dairy-free alternative. The dressing is already dairy-free.