Grilled Chicken Caprese Salad (Printable Version)

Fresh grilled chicken with ripe tomatoes, mozzarella, and basil finished with balsamic glaze. Light, healthy, and ready in 30 minutes.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (10.5 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs (optional)

→ 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 (optional)

→ Dressing

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

# Step-by-Step:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, salt, pepper, and Italian herbs if using.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove 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 grilled chicken slices over the arranged salad components.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey if using, and season with salt and pepper.
07 - Drizzle dressing evenly over the salad just before serving.

# Expert Advice:

01 -
  • It tastes like summer even in the middle of February when you need something fresh.
  • You can have it on the table faster than ordering takeout and feel better about it too.
  • The leftovers actually get better overnight when the basil soaks into everything.
02 -
  • Don't slice the chicken until right before you serve or it will dry out and lose all its juice.
  • If your balsamic glaze is too thin, simmer regular balsamic vinegar in a small pan for five minutes until it coats the back of a spoon.
  • Cold mozzarella straight from the fridge won't melt into the salad, so let it sit out for ten minutes first.
03 -
  • Use buffalo mozzarella instead of regular if you want a creamier, richer flavor that feels a little more special.
  • Grill an extra chicken breast and keep it in the fridge so you can throw this salad together on a busy weeknight without any prep.
  • Drizzle the balsamic glaze in a zigzag pattern across the top right before serving, it makes it look like you know what you're doing.
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