Grilled Chicken Caprese Salad (Printable)

Fresh and vibrant salad with juicy grilled chicken, ripe tomatoes, creamy mozzarella, and fragrant basil finished with balsamic drizzle.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.6 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Salad

06 - 3 medium ripe tomatoes, sliced
07 - 7 oz fresh mozzarella cheese, sliced
08 - 1 cup fresh basil leaves
09 - 3.5 oz mixed salad greens

→ Dressing

10 - 2 tablespoons extra virgin olive oil
11 - 2 tablespoons balsamic glaze
12 - 1 teaspoon honey
13 - Salt and black pepper to taste

# Directions:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Rub the chicken breasts evenly with olive oil, salt, pepper, and dried Italian herbs.
03 - Place chicken on the hot grill and cook for 6-7 minutes per side until cooked through and juices run clear. Remove from heat and rest for 5 minutes, then slice thinly.
04 - Arrange tomato slices, mozzarella slices, basil leaves, and mixed salad greens on a large platter or individual plates.
05 - Layer the grilled chicken slices over the arranged salad components.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, and season with salt and pepper to taste.
07 - Drizzle the dressing evenly over the salad immediately before serving.

# Top Tips:

01 -
  • It comes together in half an hour but tastes like you spent all day in the kitchen.
  • The mix of warm grilled chicken with cool mozzarella and tomatoes is ridiculously satisfying.
  • You can plate it beautifully without any fancy skills, and it always impresses.
  • It's light enough for summer but filling enough to actually keep you full.
02 -
  • If your chicken breasts are thick, pound them to an even thickness or butterfly them so they cook evenly and don't dry out on the edges.
  • Don't dress the salad too early or the tomatoes will release water and the basil will wilt, always drizzle right before serving.
  • Let the chicken rest after grilling, cutting into it too soon will let all the juices run out onto the cutting board instead of staying inside.
03 -
  • Warm chicken on cool mozzarella is the magic here, so don't let the chicken sit too long before assembling or you lose that temperature contrast.
  • If you don't have a grill, a cast iron skillet on high heat works beautifully and gives you a nice sear.
  • Use a good quality balsamic glaze, the cheap stuff can taste artificial and overly sweet, look for one with minimal ingredients.
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