Every summer, we simply cannot wait for our basil plants and baby tomatoes to explode. We plant a plethora of tomatoes, ranging from heirloom to sweet cherry babies.

Needless to say, Caprese is a summer staple around here. We’ve got sweet tomatoes, fresh basil, and tender mozzarella to balance it all out. All of it is always and forever drizzled with glorious homemade balsamic vinaigrette dressing. {Trust, there is just no store bought version that holds a candle to DIY balsamic dressing.}

Last week, I had sweet fresh corn on the cob and a mini mountain of avocados in the house. If I ever see either of those things at farmer’s markets or local stores, I tend to hoard them (Hello, Fresh Corn Salsa and Avocado Black Bean Salsa.)

Thus, chopped avocado and fresh cut corn jumped in the Caprese party. At this point, we might as well make it a meal. Grill up some chicken, and we’ve got a mouthwatering lunch or dinner good to go.

Pssst: This homemade honey balsamic dressing is truly spectacular. It’s so good, it’s like the Little Black Dress of the salad dressing world.

This is how it all goes down…

Of course, fresh ingredients are key.

Fresh mini balls of mozzarella cheese, grape/cherry tomatoes, corn, avocado, and flavorful basil leaves.

Plenty of fresh garlic and onion in the honey balsamic dressing makes this the best balsamic-based dressing you’ve ever tasted. It is So. Good.

Creamy avocados lend a deliciously rich flavor to this salad. Combined with crisp kale, this salad provides a heroic boost of powerhouse nutrients.

To make all the omnivores happy, simply grill up some chicken breasts for extra protein. We’re partial to chicken tenderloins for flavor and tenderness, as well as super-quick cooking.

Did I mention the crazy awesome honey balsamic dressing? Yeah, drizzle that yumminess all over. Feel free to go crazy with it; it’s all good stuff your body and taste buds will love.

Here’s to your summer Caprese party. Enjoy.

Prep Time: 30 mins
Cook Time: 7 mins
Total Time: 37 mins
Servings: 4
Author: Amy Dong

Ingredients

For the Dressing

For the Salad

Instructions

Make the Dressing: In a small bowl, whisk together the dressing ingredients until well combined. Cover and chill until ready to use.

Cook the Chicken: Using paper towels, dry chicken breasts to remove excess moisture. Sprinkle both sides of each chicken breast with a light layer of kosher salt and freshly ground black pepper, pressing to adhere the spices. Grease outdoor grill or indoor grill pan; heat grill until oil is hot. Grill chicken just until both sides are evenly grill-marked and center is no longer pink; don’t overcook. Transfer to cutting board and let sit 5-10 min. before slicing.

Assemble Salad: Meanwhile, combine the kale, tomatoes, mozzarella, corn, avocado, and basil leaves in a large salad bowl. Slice grilled chicken and add to the salad. Pour desired amount of dressing over the salad; toss gently, adding more dressing as needed. Add more kosher salt and freshly ground black pepper if desired. Serve.

Notes

If using kale as the salad base, this salad keeps well for several hours; it’s fantastic as a make-ahead salad.
Make it meatless by omitting the chicken; it’s still delicious.

This article was originally published on chewoutloud.com. Follow on Instagram