Hearty Chicken Caprese Salad with Roasted Chickpeas and Balsamic Vinaigrette

This hearty chicken Caprese salad takes the classic Italian favorite to the next level. Fresh spinach forms a leafy base, topped with sweet caramelized shallots, crispy roasted chickpeas and garlicky ciabatta croutons for irresistible crunch. Bite-sized tomatoes and fresh mozzarella bring the classic Caprese flavors, while a creamy balsamic dressing ties everything together.

Perfect for a satisfying dinner, this salad is packed with protein and flavor. The combination of tender chicken, roasted chickpeas and tangy balsamic vinaigrette makes it a meal you’ll want to make again and again.

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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

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

6 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 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. Toss chickpeas and shallot on a baking sheet 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 tsp sugar and a pinch of salt.
4. Pat chicken dry; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook chicken until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board.
5. Halve ciabatta lengthwise; cut into ¾-inch strips, then tear into rough cubes. In a large bowl, toss with 2 tbsp olive oil, garlic powder, salt and pepper.
6. After chickpeas have roasted 11 minutes, remove from oven and push to one side. Add croutons to the empty side. Return to oven until croutons are golden and crispy, 7-9 minutes. Transfer everything to the bowl used for croutons to cool.
7. Remove tomatoes from their marinade, leaving the liquid behind. Whisk half the mayonnaise and half the mustard into the marinade until smooth. Slowly whisk in 4 tbsp olive oil, drizzling a little at a time, until creamy. Season with salt and pepper. Reserve 1½ tbsp dressing for serving.
8. Add spinach to the bowl with cooled chickpeas, shallot and croutons. Toss with remaining dressing until evenly coated.
9. Divide salad between plates. Top with mozzarella and tomatoes. Slice chicken crosswise and add to salad. Drizzle with reserved dressing and season with salt and pepper.

Recipe Tips

FAQ

Can I use a different type of bread for croutons?

Yes, any crusty bread like sourdough or French bread works well. Adjust baking time as needed.

How can I make this salad vegetarian?

Simply omit the chicken and add extra chickpeas or your favorite plant-based protein.

Can I prepare the dressing ahead of time?

Absolutely! The dressing can be made up to 2 days in advance and stored in the refrigerator.