If Sweetgreen’s caprese salad is one of your go-to orders, then you are going to love this Copycat Sweetgreen Chicken Caprese Salad. Inspired by the fan-favorite bowl, this recipe has everything you’d expect — juicy chicken, herby quinoa, sweet baby tomatoes, and creamy mozzarella balls tossed with pesto, all layered over fresh arugula. And to tie it all together, we’re making a high-protein creamy balsamic dressing that tastes just like the original, but with an extra boost of nutrition.

A Copycat Sweetgreen Chicken Caprese Bowl filled with quinoa, grilled chicken, cherry tomatoes, arugula, mozzarella balls, and creamy dressing sit on a marble surface next to a napkin, forks, and a bowl of extra dressing.

Friends, when it comes to salads that are hearty, flavorful, and anything but boring, Sweetgreen often comes to mind (I mean after my Crispy Rice Salads of course). I’ve been a fan for years, and their bowls never disappoint. But as much as I love grabbing one on the go, I also love recreating them at home. Why? For starters, I get to control exactly what goes into them, like using avocado oil instead of the grapeseed oil they typically use in their dressings. Plus, it’s so much more cost-effective, especially when you want bigger portions for meal prep.

This Chicken Caprese Salad is my homemade version of their classic, and it’s quickly become one of my go-to meals. It’s built on a base of crisp arugula and herby quinoa, then topped with juicy pan-seared chicken, sweet baby tomatoes, and creamy mini mozzarella balls tossed in pesto. The whole thing is finished with a high-protein creamy balsamic dressing that pulls all the flavors together. If you’re someone like me who loves a salad packed with color, texture, and flavor, this one is a must-try.

And if you’re already a Sweetgreen fan, be sure to check out some of my other favorites: my Copycat Sweetgreen Elote Bowl my Copycat Sweetgreen Hot Honey Chicken Plate, and my Copycat Sweetgreen Caramelized Steak Plate.

A top-down view of ingredients on a marble counter including raw chicken breasts, arugula, quinoa, cherry tomatoes, mozzarella balls, lemon halves, garlic cloves, spices, cottage cheese, and small bowls of sauces and oils. (Copycat Sweetgreen Chicken Caprese Salad) — To make this salad, you’ll need chicken breast, paprika, garlic powder, salt and pepper, quinoa, olive oil, nutritional yeast, parsley flakes, Italian seasoning, cottage cheese, avocado oil, balsamic vinegar, lemon, maple syrup, garlic, arugula, mini mozzarella balls, pesto, and baby tomatoes.

A glass bowl of marinated mozzarella balls with a spoon, surrounded by bowls of arugula, quinoa, olive oil, cherry tomatoes, spices, and grated cheese on a marble countertop. — Next, toss the mini mozzarella balls with the pesto until evenly coated. Set those aside as well. Then, prepare the chicken. Pat the chicken breasts dry with a paper towel, then season both sides with paprika, garlic powder, kosher salt, and black pepper.

What You Need to Make This Copycat Sweetgreen Chicken Caprese Salad

Chicken Breast: I use boneless, skinless chicken breast here because it cooks quickly and stays nice and juicy when seasoned well.
Paprika: Adds a subtle smokiness and beautiful color to the chicken.
Garlic Powder: A must-have for savory depth and flavor in every bite.
Kosher Salt & Black Pepper: Simple, but essential for bringing all the seasoning together.
Quinoa: Naturally gluten-free and packed with protein, it’s the perfect base for this salad.
Olive Oil: Helps coat the quinoa and keeps it from clumping together while adding richness.
Nutritional Yeast: Adds a nutty, cheesy flavor; one of my favorite ways to boost flavor without actual cheese.
Garlic Powder: Builds more savory flavor right into the quinoa.
Parsley Flakes: Brings freshness and color to the mix.
Italian Seasoning: A blend of herbs that ties the quinoa together.

Cottage Cheese: The secret high-protein base that makes the dressing thick, creamy, and satisfying.
Avocado Oil: Adds healthy fats and silky smooth texture.
Balsamic Vinegar: Tangy, slightly sweet, and essential for that Caprese-style flavor.
Lemon Juice: Brightens up the dressing and balances the richness.
Maple Syrup: A little sweetness to round out the acidity of the balsamic and lemon.
Garlic: Fresh garlic is non-negotiable for bold, savory flavor.
Arugula: Peppery and fresh, it’s the perfect leafy base for this hearty bowl.
Mini Mozzarella Balls: Creamy and mild, these soak up the pesto beautifully.
Pesto: Coats the mozzarella and adds a punch of garlicky, herby richness.
Baby Tomatoes: Juicy, sweet, and a must in any Caprese-inspired dish.

A bowl of cooked quinoa garnished with herbs sits on a marble surface, surrounded by fresh arugula, olive oil, a pepper grinder, tomatoes, and small bowls of seasonings. A spoon rests in the quinoa. — *Add the cooked quinoa to a large bowl, along with the olive oil, nutritional yeast, garlic powder, parsley flakes, and Italian seasoning. Toss until everything is well combined, then set aside.*

How to Make This Better-Than-Sweetgreen Salad

To make this Sweetgreen-Inspired Chicken Caprese Salad, start by preparing the quinoa. Add the cooked quinoa to a large bowl, along with the olive oil, nutritional yeast, garlic powder, parsley flakes, and Italian seasoning. Toss until everything is well combined, then set aside.

Next, toss the mini mozzarella balls with the pesto until evenly coated. Set those aside as well. Then, prepare the chicken. Pat the chicken breasts dry with a paper towel, then season both sides with paprika, garlic powder, kosher salt, and black pepper. Heat a skillet on the stove over medium heat and add a drizzle of oil.

Two seasoned, cooked chicken breasts in a white skillet, surrounded by bowls of fresh greens, salt, oil, garlic, and other ingredients on a marble countertop. — *Once the pan is hot, place the chicken in the skillet. Cook for 6–7 minutes without moving it, then flip to the other side.*

A spoon drizzles creamy dressing into a glass, surrounded by halved lemons, a bowl of arugula, a bowl of grains, and a small dish of salt on a marbled countertop. (Copycat Sweetgreen Chicken Caprese Salad) — *While the chicken is resting, make the dressing. Add the ingredients to a blender. Blend until smooth.*

Once the pan is hot, place the chicken in the skillet. Cook for 6–7 minutes without moving it, then flip to the other side. Reduce the heat to low and cook for another 6–7 minutes, until fully cooked through.

Remove the chicken from the pan and let it rest for 10 minutes before cutting it into bite-sized pieces. While the chicken is resting, make the dressing. Add the cottage cheese, avocado oil, balsamic vinegar, lemon juice, maple syrup, garlic, salt, and pepper to a blender. Blend until smooth.

Finally, assemble the salad. Add the arugula to the bottom of your serving bowls. Top with the baby tomatoes, herbed quinoa, pesto mozzarella balls, and chicken. Drizzle the creamy balsamic dressing on top and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new