Grilled Chicken Caprese Salad

My neighbor Maria brought this to a backyard potluck one sweltering July afternoon, and I practically camped by the platter. The chicken was still warm from her grill, the mozzarella had that perfect stretch, and the basil smelled like summer in a handful. She laughed when I asked for the recipe, saying it wasn't really a recipe at all, just good ingredients left alone. I've been making it ever since, and it never gets old.

I made this for my sister when she visited last spring, right after she'd sworn off heavy meals. She ate two servings and told me it felt like eating at a cafe in Rome, which was generous considering we were sitting in my cramped kitchen. The way the balsamic pooled around the tomatoes and the chicken stayed juicy without any marinating made her ask if I'd been hiding cooking skills. I wasn't, I'd just learned to stop overthinking simple food.

Ingredients

• Boneless, skinless chicken breasts (about 300 g): These grill fast and slice beautifully, but don't walk away from them or they'll dry out faster than you think.
• Olive oil (1 tbsp for chicken): Just enough to keep the chicken from sticking and to carry the seasoning into every bite.
• Salt, black pepper, dried Italian herbs: Simple seasoning that doesn't compete with the freshness of everything else.
• Ripe tomatoes (3 medium, sliced): Use the ripest ones you can find, the kind that smell like a garden, or this dish will feel flat.
• Fresh mozzarella cheese (200 g, sliced): The creamy, milky kind that tears easily, not the rubbery stuff from a bag.
• Fresh basil leaves (1 cup): Whole leaves, not chopped, so you get that perfume with every forkful.
• Mixed salad greens (100 g, optional): I skip these when the tomatoes are perfect, but they add a nice bed if you're serving guests.
• Extra virgin olive oil (2 tbsp): The good stuff, because this is where flavor lives in the dressing.
• Balsamic glaze or reduction (2 tbsp): Thick and sweet, not the thin vinegar, it clings to everything instead of pooling at the bottom.
• Honey (1 tsp, optional): I add this when my balsamic is too sharp, it smooths everything out.

Instructions

Get the grill ready:

Heat your grill or grill pan over medium high until it's properly hot, not just warm. You want those sear marks, not steamed chicken.

Season the chicken:

Rub the chicken breasts all over with olive oil, salt, pepper, and Italian herbs if you're using them. Make sure the oil coats every inch so nothing sticks.

Grill the chicken:

Lay the chicken on the grill and leave it alone for 6 to 7 minutes before flipping, then cook the other side until the juices run clear. Let it rest for 5 minutes, then slice it thin so every piece is tender.

Build the salad base:

Arrange the tomato slices, mozzarella, and basil leaves on a platter or individual plates, overlapping them like shingles. Tuck in the salad greens if you're using them.

Add the chicken:

Layer the warm sliced chicken over the salad, letting some of the tomatoes and mozzarella peek through.

Make the dressing:

Whisk together the extra virgin olive oil, balsamic glaze, and honey in a small bowl, then season with salt and pepper. Taste it, it should be tangy and just a little sweet.

Dress and serve:

Drizzle the dressing over everything right before serving so the greens don't wilt. Pass extra dressing at the table for anyone who wants more.

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The first time I brought this to a summer picnic, someone asked if I'd ordered it from a restaurant. I hadn't, but I understood why they thought so, because it tasted like something you'd pay too much for on a patio. That's when I realized that fresh mozzarella and ripe tomatoes do all the work, you just have to get out of their way. Now it's my go to when I want to look like I tried without actually trying.

How to Pick Your Ingredients

The tomatoes matter more than anything else here, so wait until they're in season or buy the best hothouse ones you can afford. I once made this in February with pale grocery store tomatoes and it tasted like absolutely nothing. For mozzarella, look for the kind packed in water or whey, it should feel soft and smell faintly milky. If your basil leaves are huge, tear them gently so they release their oils but don't bruise into black streaks.

Making It Ahead

You can grill the chicken up to a day ahead and keep it covered in the fridge, then slice it cold or bring it to room temperature before serving. The dressing also keeps for a few days in a jar, just shake it hard before you use it because the oil will separate. I don't recommend assembling the whole salad in advance, though, because the tomatoes will weep and everything gets soggy.

Serving Suggestions

This salad works beautifully on its own for lunch, but I've also served it alongside crusty bread and a cold glass of white wine for dinner. If you want to stretch it for a crowd, add sliced avocado, toasted pine nuts, or even some arugula for peppery bite.

• Serve it on a big wooden board for a casual, shareable vibe.
• Pair it with a chilled Sauvignon Blanc or Pinot Grigio.
• Leftovers make a killer sandwich the next day if you have any bread around.

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This salad has become my answer to what do I make when it's too hot to cook but I still want something that feels special. It's proof that the best meals don't need a long ingredient list, just a little attention and really good tomatoes.

Recipe Questions & Answers

→ Can I prepare this salad ahead of time?

Yes, you can prepare the ingredients in advance and store them separately. Grill the chicken and slice the tomatoes and mozzarella up to 2 hours ahead. Assemble and dress the salad just before serving to keep it fresh and prevent the ingredients from becoming soggy.

→ What's the best way to grill chicken breasts evenly?

Pound the chicken breasts to an even thickness of about 3/4 inch before grilling. This ensures they cook uniformly in 6-7 minutes per side. Let them rest for 5 minutes after cooking to retain juices before slicing.

→ Can I use different types of mozzarella?

Absolutely. Fresh mozzarella (fior di latte) is traditional, but buffalo mozzarella offers a richer, creamier taste. For a firmer texture, use low-moisture mozzarella, though the result will be less tender than with fresh varieties.

→ How do I make balsamic reduction at home?

Heat 1 cup of balsamic vinegar in a small saucepan over medium heat. Simmer for 15-20 minutes until it reduces to about 1/3 of its original volume and coats the back of a spoon. Cool before using. Store in an airtight container for up to a month.

→ Is this salad suitable for meal prep?

The grilled chicken stays fresh for 3-4 days in the refrigerator when stored separately from the salad components. Assemble individual portions just before eating to maintain optimal texture and flavor of the fresh ingredients.

→ What wine pairs well with this dish?

Crisp white wines complement the fresh flavors beautifully. Sauvignon Blanc offers bright acidity that cuts through the richness of the mozzarella, while a light Pinot Grigio provides a more delicate pairing. Both enhance the basil and tomato notes.