Grilled Chicken Caprese Salad (Printable)

Grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil with a balsamic drizzle. Light, fresh, and ready in 30 minutes.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (10.5 oz)
02 - 1 tablespoon olive oil
03 - 0.5 teaspoon salt
04 - 0.25 teaspoon black pepper
05 - 0.5 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:

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

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The balance of creamy, tangy, and savory hits every craving without feeling heavy.
  • You can prep the chicken ahead and assemble it cold, which makes it perfect for busy weeknights.
  • It looks stunning on a platter, so it works for both solo dinners and entertaining.
02 -
  • Do not skip resting the chicken, cutting it immediately makes all the juices run out and leaves you with dry meat.
  • Cold mozzarella straight from the fridge is fine, but letting it sit at room temperature for 20 minutes makes it creamier and more flavorful.
  • If your balsamic glaze is too thin, simmer regular balsamic vinegar in a small pan for 5 minutes until it thickens and coats a spoon.
03 -
  • Pound your chicken breasts to an even thickness before grilling so they cook at the same rate and stay tender.
  • Use the ripest tomatoes you can find, this dish lives or dies on the quality of your tomatoes.
  • Tear the basil leaves by hand instead of cutting them, it prevents bruising and keeps them vibrant green.
  • Let the balsamic glaze come to room temperature before drizzling, it flows more easily and coats everything evenly.
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