Grilled Chicken Caprese Salad

My neighbor brought over tomatoes from her garden last July, still warm from the vine. I had just grilled chicken for meal prep and remembered the mozzarella sitting in my fridge. What started as a quick lunch turned into something I now make whenever summer tomatoes appear at the market. The smell of basil and balsamic in a hot kitchen is unbeatable.

I made this for my sister during her first week postpartum, and she told me it was the first meal that actually tasted good to her. She ate it straight from the platter while the baby napped. Now every time I slice tomatoes for Caprese, I think about how food can feel like relief when someone needs it most.

Ingredients

• Boneless, skinless chicken breasts (about 300 g): I pound mine to even thickness so they cook uniformly and stay juicy, no dry edges.
• Olive oil (1 tbsp for chicken): This helps the seasoning stick and creates those beautiful grill marks without sticking.
• Salt (1/2 tsp): I learned to salt the chicken at least 10 minutes before grilling for better flavor penetration.
• Black pepper (1/4 tsp): Freshly cracked makes a noticeable difference, the pre ground stuff tastes flat in comparison.
• Dried Italian herbs (1/2 tsp, optional): I skip this if my basil is really fragrant, but it adds depth when herbs are less vibrant.
• Ripe tomatoes (3 medium, sliced): Use the ripest tomatoes you can find, pale winter ones will disappoint you here.
• Fresh mozzarella cheese (200 g, sliced): The kind stored in water is what you want, it has that creamy pull you cannot get from shredded.
• Fresh basil leaves (1 cup): Tear these by hand right before serving, cutting them with a knife makes them bruise and darken.
• Mixed salad greens (100 g, optional): I add arugula for a peppery bite, but you can skip greens entirely for a purer Caprese.
• Extra virgin olive oil (2 tbsp): Save your fancy bottle for this, you will taste the difference when it is not cooked.
• Balsamic glaze (2 tbsp): The thick syrupy kind, not regular vinegar, it clings to the ingredients instead of pooling at the bottom.
• Honey (1 tsp, optional): I add this when my balsamic is too sharp, it rounds out the acidity beautifully.

Instructions

Preheat your grill:

Get your grill or grill pan screaming hot over medium high heat. You want to hear that sizzle the moment the chicken touches the surface, that is how you get the char without drying out the meat.

Season the chicken:

Rub olive oil all over the chicken breasts, then sprinkle with salt, pepper, and Italian herbs if using. I let mine sit for 10 minutes while the grill heats, the salt works its way in and seasons deeper.

Grill until golden:

Place the chicken on the hot grill and resist the urge to move it for 6 to 7 minutes, let those grill marks form. Flip once and cook another 6 to 7 minutes until the juices run clear, then let it rest for 5 minutes before slicing thinly against the grain.

Arrange the salad:

Lay out tomato slices, mozzarella slices, and basil leaves on a large platter, alternating them in a pattern or just scattering them casually. If you are using greens, tuck them underneath or around the edges.

Add the chicken:

Lay the sliced grilled chicken over the top of the tomatoes and mozzarella. I like to fan the slices out so every serving gets a bit of everything.

Make the dressing:

Whisk together extra virgin olive oil, balsamic glaze, and honey if using in a small bowl. Taste it and adjust with a pinch of salt and pepper, it should be tangy, slightly sweet, and smooth.

Drizzle and serve:

Pour the dressing over the entire platter just before serving, do not dress it too early or the tomatoes will weep and dilute everything. Serve immediately while the chicken is still warm.

Save

Last summer I served this at a backyard dinner and forgot to put out forks. Everyone just picked up the chicken and mozzarella with their hands, laughing and wiping balsamic off their fingers. It became the kind of meal people remembered not for perfection but for ease. That is what I love most about this salad.

Make It Your Own

I have made this vegetarian by leaving out the chicken entirely, and it still feels like a full meal. Some nights I add sliced avocado for creaminess or scatter toasted pine nuts for crunch. Once I used burrata instead of mozzarella, and it turned into something I would order at a restaurant.

Storing and Meal Prep

The grilled chicken keeps in the fridge for up to three days, and I slice it cold straight onto the salad. I never dress the leftovers in advance because the tomatoes get soggy and the basil wilts. Instead, I store the dressing separately in a jar and shake it up right before serving.

Pairing and Serving Ideas

This pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Grigio, something that does not compete with the balsamic. I have also served it with crusty bread on the side for soaking up the dressing, or over a bed of orzo for a heartier version.

• Try adding a handful of arugula for a peppery kick that balances the sweetness of the balsamic.
• Swap regular mozzarella for buffalo mozzarella if you want a richer, more luxurious texture.
• Drizzle everything with a little extra olive oil at the end for extra richness and shine.

Save

This salad has become my answer to what should I make when I want something that feels special but does not require much effort. It reminds me that the best meals are often the simplest ones.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can grill the chicken and prepare the components separately up to 4 hours ahead. Keep the dressing separate and assemble the salad just before serving to prevent the greens from wilting.

→ 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 grilling before slicing.

→ Can I use a different type of mozzarella?

Absolutely. Fresh mozzarella (fior di latte) works best for texture, but buffalo mozzarella offers a creamier, richer flavor. Low-moisture mozzarella can work if fresh isn't available, though the result will be slightly firmer.

→ How do I make this without a grill?

Use a grill pan, cast-iron skillet, or regular skillet over medium-high heat. You can also bake the chicken at 375°F for 20-25 minutes until cooked through. Pan-searing gives excellent results with nice browning.

→ What wine pairs best with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh flavors beautifully. Their acidity cuts through the richness of the mozzarella while enhancing the basil and tomato notes.

→ Is this salad suitable for meal prep?

Store the grilled chicken and prepared vegetables separately in airtight containers for up to 3 days. Keep the dressing separate and assemble each portion just before eating to maintain freshness and prevent sogginess.