Grilled Chicken Caprese Salad with Herbed Balsamic Dressing

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by George Duran

Ingredients For Chicken:

  • 2 chicken breasts, pounded until they are evenly thick
  • 1 tsp. kosher salt
  • 1/2 tsp ground black pepper
  • 3 frozen cubes of Dorot Gardens Basil
  • 3 frozen cubes of Dorot Gardens Parsley
  • 2 frozen cubes of Dorot Gardens Garlic
  • 2 Tblsp. olive oil
  • 2 Tblsp. balsamic vinegar

Ingredients For Dressing:

  • 2 frozen cubes of Dorot Gardens Basil
  • 1 frozen cube of Dorot Gardens Parsley
  • 1 frozen cubes of Dorot Gardens Garlic
  • 2 Tblsp. extra virgin olive oil
  • 2 tsp. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly grounded black pepper

Ingredients for Salad:

  • 1 large head romaine lettuce, washed, dried and chopped
  • 1/2 C. grape tomatoes, cut in half
  • 1/2 C. fresh mozzarella, cubed
  • 1 ripened avocado, cubed
  • 1/2 large cucumber, peeled and cubed


  1. Season chicken breasts with salt and pepper, then mix the rest of the ingredients with the chicken in a resealable plastic bag. Allow frozen cubes to thaw and knead until combined. Place in refrigerator as you prep the rest of your ingredients and pre-heat your grill on hill.
  2. Make dressing by thawing frozen cubes in a small bowl and whisking in the rest of the ingredients. Thin out with water, if necessary. Set aside.
  3. Grill both chicken breasts until chicken is fully cooked and slightly charred on both sides. Cut into slices and allow to cool
  4. Assemble salad and top with grilled chicken and dressing.

Serves 2


Posted on

June 6, 2024