Grilled Chicken Caprese Salad (Printable Version)

A vibrant Italian salad combining grilled chicken, ripe tomatoes, fresh mozzarella, and basil with tangy balsamic drizzle.

# What You'll 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 with olive oil, salt, pepper, and dried Italian herbs on both sides.
03 - Grill the chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - Arrange tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates. Add mixed salad greens if desired.
05 - Layer the grilled chicken slices over the salad base.
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.

# Expert Tips:

01 -
  • It comes together in half an hour, which means you can make it on a weeknight without feeling like you're rushing.
  • The combination of warm grilled chicken with cool mozzarella and juicy tomatoes is a texture contrast that never gets old.
  • You can prep the ingredients ahead and assemble right before eating, so it's perfect for casual gatherings or meal prep.
  • It feels fancy and fresh but uses ingredients you probably already have or can grab quickly.
02 -
  • Let the chicken rest after grilling, cutting it too soon releases all the juices onto the cutting board instead of keeping them inside the meat.
  • Use a hot grill pan and don't move the chicken around too much, patience gives you those gorgeous grill marks and prevents sticking.
  • Add the basil and dressing at the very last moment, both lose their vibrancy quickly once exposed to heat or acid.
03 -
  • Invest in a good balsamic glaze, the cheap stuff can taste harsh and artificial, while a quality one tastes like deep, sweet fruit.
  • If your mozzarella is watery, pat it dry with a paper towel before slicing, it keeps the salad from getting soggy.
  • Don't skip the resting time for the chicken, it's the difference between juicy slices and dry, chalky meat.
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