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This Chicken Avocado and Cucumber Caprese Salad will become your next healthy habit. Not just for how quick and fool-proof it is to put together, but for the delicious flavor combination. The great thing about this recipe? It can easily be a no-cook recipe! #caprese #salad #capresesalad #wraps #avocado #healthy | https://withpeanutbutterontop.com

Chicken Avocado and Cucumber Caprese Salad

Super quick and easy Chicken Avocado and Cucumber Caprese Salad is the perfect salad to toss together when you're on a time crunch or simply looking for a refreshing change to your salad game!
Course Appetizer, Salad
Cuisine Italian
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 6 servings
Calories 306kcal



  • 1 lb boneless skinless chicken breast, approx. 2 medium breasts
  • 1 tbsp olive oil
  • 1/4 tsp garlic powder
  • Pinch of sea salt to taste
  • Pinch of black pepper to taste
  • 2 avocados peeled, pitted and cubed
  • 1/2 cup chopped red onion
  • 2 cups cherry tomatoes halved
  • 1 in large cucumber sliced lengthwise and thenslices, or 2 medium
  • 8 oz fresh mozzarella pearls or sliced mozzarella
  • 1/4 cup fresh basil chopped
  • Juice of 1/2-1 full lemon
  • tsp Salt and black pepper to taste - I used approximately 1/8-1/4of each


  • Extra basil chopped
  • 1/4 cup balsamic glaze
  • 6-8 leaves romaine if having as lettuce wraps


  • Place a medium, nonstick pan over medium heat with olive oil. Wash the chicken breast and pat dry. Once dry, slice each breast into small cubes (or keep whole and shred when cooked and cooled). Toss with garlic powder, salt, and pepper.
  • Add the chicken to the pan and allow to cook for approximately 6-7 minutes. Or until cooked through.
  • While the chicken is cooking, slice the avocado, onion, tomatoes, and cucumber. Add to a large bowl.
  • Remove the chicken from heat once cooked. You can add the chicken while still warm or add it when its cooled. I prefer it somewhere in the middle or cooled.
  • To the bowl, add the chicken, mozzarella, and basil. Add in the salt, pepper, and lemon juice. Toss to coat.
  • Drizzle with the balsamic glaze and enjoy!


As stated above, you can simplify this recipe even more by replacing the chicken below with precooked rotisserie chicken.
I love this recipe with freshly squeezed lemon juice over the top. It adds to the flavor.
This recipe makes 4-6 servings. If it is not going to be eaten in one sitting - I suggest adding the avocado as you eat it, as avocado turns rather quickly.
If you're not a fan of balsamic glaze, you can omit it and toss this salad with 1-2 tablespoons of olive oil, lemon juice, salt and pepper (to taste).


Calories: 306kcal | Carbohydrates: 14g | Protein: 23.8g | Fat: 17g | Saturated Fat: 5.3g | Polyunsaturated Fat: 7.5g | Cholesterol: 70mg | Sodium: 202.5mg | Fiber: 4.6g | Sugar: 7.6g