Grilled Chicken Caprese Salad (Printable Version)

A light and colorful Italian salad with grilled chicken, fresh tomatoes, mozzarella, and basil drizzled with balsamic reduction.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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

# How to Make It:

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

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon fussing.
  • Every bite feels bright and clean, like eating something that actually loves you back.
  • You can prep the chicken ahead and assemble it cold or warm, depending on your mood.
  • It looks stunning on a plate without any fancy plating skills required.
02 -
  • Letting the chicken rest after grilling is not optional, if you slice it too soon all the juices run out and you're left with dry meat.
  • Don't dress the salad until the last second, or the acid in the balsamic will turn the basil black and sad.
  • If your mozzarella is watery, pat it dry with paper towels or it'll dilute the dressing into a puddle.
03 -
  • Use buffalo mozzarella if you can find it, the creaminess is worth the extra couple of dollars.
  • If you don't have a grill, a hot cast iron skillet works just as well for the chicken.
  • Warm the balsamic glaze slightly before drizzling, it spreads more evenly and tastes richer.
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