Grilled Chicken Caprese Salad

My kitchen window was open one July afternoon when the basil on the sill started perfuming the whole room. I had chicken thawing and tomatoes from the market turning perfectly soft on the counter. That's when I remembered the Caprese salad I'd had in a tiny cafe in Rome, and I thought, why not put grilled chicken on top? It turned into one of those meals that felt like a small celebration, even though it was just a Wednesday.

I made this for my sister when she came over tired from work, and she just sat at the table in silence for the first few bites. Then she looked up and said it tasted like vacation. I think it was the basil and balsamic together, that sweet-tart punch that wakes everything up. Since then, it's become my go-to when I want to feed someone something that feels like care without overthinking it.

Ingredients

• Boneless, skinless chicken breasts (about 300 g): I like to pound them to even thickness so they cook uniformly and stay juicy, not rubbery.
• Olive oil (1 tbsp for chicken): This helps the seasonings stick and keeps the chicken from sticking to the grill.
• Salt (1/2 tsp): Don't skip salting the chicken before grilling, it makes all the difference in flavor.
• Black pepper (1/4 tsp): Freshly cracked is best, but pre-ground works if that's what you have.
• Dried Italian herbs (1/2 tsp, optional): A little oregano or basil blend adds a subtle backbone, though fresh basil in the salad does most of the work.
• Ripe tomatoes (3 medium, sliced): Use the ripest tomatoes you can find, they should smell sweet and feel heavy.
• Fresh mozzarella cheese (200 g, sliced): The creamy, milky kind in water is what you want, not the rubbery stuff in plastic.
• Fresh basil leaves (1 cup): Tear them gently with your hands right before serving so they stay vibrant and aromatic.
• Mixed salad greens (100 g, optional): I like arugula for a peppery bite, but any greens add nice volume.
• Extra virgin olive oil (2 tbsp for dressing): Go for something grassy and fruity, it's one of only three dressing ingredients so it matters.
• Balsamic glaze or reduction (2 tbsp): This is thicker and sweeter than regular balsamic vinegar, and it clings to everything beautifully.
• Honey (1 tsp, optional): Just a touch balances any sharpness in the balsamic and rounds out the dressing.

Instructions

Get the grill ready:

Preheat your grill or grill pan over medium-high heat until it's properly hot, you should feel the heat rising when you hold your hand a few inches above it. A hot surface gives you those beautiful char marks and keeps the chicken from sticking.

Season the chicken:

Rub the chicken breasts all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you're using them. Make sure every bit is coated so the flavor goes all the way through.

Grill the chicken:

Place the chicken on the grill and let it cook undisturbed for 6 to 7 minutes, then flip and cook another 6 to 7 minutes until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes before slicing so the juices redistribute and it stays moist.

Arrange the salad base:

Lay out the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates, alternating them or layering however looks good to you. Tuck in some mixed greens if you want extra color and crunch.

Add the chicken:

Slice the rested chicken thinly on the bias and lay the slices over the tomatoes and mozzarella. The warm chicken will slightly soften the cheese, which is a lovely contrast.

Make the dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if you're using it, then season with a pinch of salt and pepper. Taste it and adjust, it should be tangy, sweet, and a little rich.

Finish and serve:

Drizzle the dressing evenly over the entire salad just before serving so everything gets a little bit of that glossy, flavorful coating. Serve immediately while the chicken is still warm.

Save

One evening I served this to friends on the back patio with a bottle of cold white wine, and we ended up sitting there talking until the fireflies came out. The meal was so simple that no one felt weighed down, but satisfying enough that we didn't need anything else. It's the kind of dish that lets the conversation happen because you're not fussing in the kitchen.

Choosing Your Tomatoes

The tomatoes really carry this dish, so try to get the best ones you can find. I look for heirloom or vine-ripened tomatoes at the farmers market in summer, the kind that smell like sunshine when you press your nose close. If it's winter and tomatoes are pale and mealy, I'd honestly wait to make this or swap in roasted cherry tomatoes for a burst of sweetness. A bad tomato will make the whole salad taste flat, and no amount of balsamic will fix it.

Working With Fresh Mozzarella

Fresh mozzarella is soft and delicate, so handle it gently. I drain it from the water and pat it dry with a paper towel before slicing, otherwise it makes the salad watery. If you can find buffalo mozzarella, it's creamier and tangier, almost buttery. Regular fresh mozzarella works perfectly too, just make sure it's the kind stored in liquid, not the shrink-wrapped block that's meant for melting.

Make It Your Own

This salad is incredibly flexible and welcomes little additions. I've stirred in sliced avocado for creaminess, scattered toasted pine nuts for crunch, or added a handful of arugula for pepperiness. Sometimes I'll drizzle a little pesto alongside the balsamic if I have it in the fridge. You can also skip the chicken entirely for a vegetarian version, or use grilled shrimp or steak if you want to change it up.

• Try adding thinly sliced red onion for a sharp bite that cuts through the richness.
• A handful of toasted breadcrumbs on top adds texture and makes it feel a little more substantial.
• Swap the balsamic glaze for a lemon vinaigrette if you want something brighter and less sweet.

Save

This is one of those recipes I return to when I need something that feels both nourishing and a little indulgent without any fuss. I hope it becomes one of your easy favorites too.

Recipe FAQs

→ How do I ensure the chicken stays juicy?

Don't overcook the chicken breasts. Grill for 6-7 minutes per side and remove from heat when the internal temperature reaches 165°F. Let the cooked chicken rest for 5 minutes before slicing to retain its moisture.

→ Can I prepare this ahead of time?

Yes. Grill and chill the chicken up to 2 days ahead. Prepare salad components separately and assemble just before serving to keep greens crisp and prevent the dressing from making everything soggy.

→ What's the best type of mozzarella to use?

Buffalo mozzarella offers the richest flavor and creamiest texture. If unavailable, use fresh cow's milk mozzarella. Avoid pre-shredded varieties as they contain anti-caking agents that affect the creamy texture.

→ How can I make this vegetarian?

Simply omit the chicken and add extra protein options like toasted pine nuts, chickpeas, or grilled halloumi cheese. The tomato, mozzarella, and basil combination remains satisfying on its own.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh flavors beautifully. Both wines cut through the richness of the mozzarella while highlighting the basil and tomato brightness.

→ Can I make the dressing in advance?

Yes. The balsamic vinaigrette keeps well in an airtight container for up to one week. Whisk again before serving to recombine ingredients, and drizzle just before plating to maintain freshness.