Grilled Chicken Caprese Salad

The smell of basil always takes me straight back to summer evenings on the back porch, slicing tomatoes still warm from the garden. I started making this Chicken Caprese Salad during a particularly hot July when turning on the oven felt like punishment. The grill pan became my best friend, and this dish became my answer to everything: quick dinners, unexpected guests, meal prep that actually tasted exciting. It's the kind of recipe that makes you look like you tried harder than you did.

I made this for a friend who claimed she didn't like salads, and she went back for seconds without a word. She just looked up mid-bite and nodded, which in her language meant it passed the test. Since then, it's been my go-to for skeptics and picky eaters alike. There's something about warm grilled chicken meeting cool mozzarella that changes people's minds.

Ingredients

• Boneless, skinless chicken breasts (about 300 g): These grill quickly and slice beautifully when you let them rest, which I learned after cutting into one too early and watching all the juices run out.
• Olive oil (1 tbsp for chicken): This helps the seasonings stick and keeps the chicken from drying out on the grill.
• Salt (1/2 tsp): Don't skip salting the chicken before grilling, it makes all the difference in flavor.
• Black pepper (1/4 tsp): Freshly cracked is best, but the pre-ground works fine when you're in a hurry.
• Dried Italian herbs (1/2 tsp, optional): A little oregano and thyme add depth without overpowering the freshness of the basil.
• Ripe tomatoes (3 medium, sliced): Use the ripest tomatoes you can find, they're the star here and watery or mealy ones will disappoint.
• Fresh mozzarella cheese (200 g, sliced): Buffalo mozzarella is creamier and worth it if you can find it, but regular fresh mozzarella works beautifully too.
• Fresh basil leaves (1 cup): Tear these by hand right before serving to release their oils and fragrance.
• Mixed salad greens (100 g, optional): I like adding arugula for a peppery bite, but any greens add nice volume.
• Extra virgin olive oil (2 tbsp for dressing): Use your good olive oil here, you'll taste it.
• Balsamic glaze or reduction (2 tbsp): This is thicker and sweeter than regular balsamic vinegar and clings to the salad beautifully.
• Honey (1 tsp, optional): A touch of honey balances the acidity if your balsamic is too sharp.

Instructions

Preheat the grill:

Get your grill or grill pan nice and hot over medium-high heat before the chicken goes on. You want to hear that sizzle when it hits the surface.

Season the chicken:

Rub the chicken breasts all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you're using them. Make sure every surface gets some love.

Grill the chicken:

Place the chicken on the hot grill and let it cook undisturbed for 6 to 7 minutes before flipping, this gives you those nice grill marks. Flip once and cook another 6 to 7 minutes until the juices run clear and the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing thinly against the grain.

Arrange the salad base:

On a large platter or individual plates, layer the tomato slices, mozzarella slices, and basil leaves in whatever pattern makes you happy. Tuck in some mixed greens if you're using them.

Add the chicken:

Once the chicken has rested and been sliced, arrange the pieces over the tomatoes and mozzarella. The warmth from the chicken will slightly soften the cheese, which is a good thing.

Make the dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if you want a touch of sweetness. Taste and adjust with salt and pepper.

Dress and serve:

Drizzle the dressing over the entire salad just before serving so everything stays fresh and vibrant. Serve immediately while the chicken is still warm.

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This salad showed up at a birthday picnic last summer and somehow became the thing people remembered most. Not the cake, not the games, just this simple dish that tasted like sunshine and felt effortless. It's funny how the uncomplicated things end up meaning the most.

Making It Your Own

I've added sliced avocado when I had one sitting on the counter, and it turned the salad even creamier. Toasted pine nuts bring a nutty crunch that's worth the extra two minutes in a dry skillet. Once I threw in some thinly sliced red onion because someone requested it, and the sharpness actually worked. You can skip the chicken entirely for a vegetarian version, or swap in grilled shrimp if you're in the mood for seafood.

Pairing and Serving

This pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Grigio, something that won't compete with the freshness. I've also served it alongside garlic bread for people who needed something more substantial, and it worked perfectly. If you're making it for a crowd, double the recipe and arrange everything on a big wooden board, it looks impressive and lets people build their own plates.

Storage and Leftovers

Honestly, this doesn't keep well once it's dressed, the tomatoes get soggy and the basil wilts. If you know you'll have leftovers, keep all the components separate in the fridge and assemble individual servings as you need them. The grilled chicken will last three days in an airtight container and tastes great cold on top of fresh greens. I've eaten leftover chicken straight from the fridge standing at the counter more times than I'd like to admit.

• Store the dressing separately in a small jar and shake before using.
• Keep the basil wrapped in a damp paper towel in the crisper to stay fresh longer.
• If the mozzarella dries out, a quick rinse under cold water brings it back to life.

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This salad has earned its spot in my regular rotation because it never feels like work and always feels like a treat. Make it once and you'll understand why I keep coming back to it all summer long.

Recipe Questions & Answers

→ How long should I grill the chicken breasts?

Grill chicken breasts for 6-7 minutes per side over medium-high heat until cooked through and juices run clear. Let them rest for 5 minutes before slicing to keep the meat tender and juicy.

→ Can I prepare this salad ahead of time?

Prepare the components separately and assemble just before serving. Slice tomatoes and mozzarella in advance, cook and slice the chicken, but wait to arrange and dress until serving to prevent sogginess.

→ What type of mozzarella works best?

Fresh mozzarella is traditional for Caprese salads. Buffalo mozzarella offers a richer, creamier taste. Standard mozzarella also works well. Avoid pre-shredded varieties as they contain additives that affect texture.

→ How do I make this salad vegetarian?

Simply omit the chicken and increase the mozzarella or add sliced avocado for protein and creaminess. Toasted pine nuts also add texture and nutritional value to a meat-free version.

→ What wine pairs well with this dish?

Crisp, light wines complement this salad beautifully. Sauvignon Blanc and light Pinot Grigio are excellent choices. The acidity cuts through the richness of the mozzarella and enhances the fresh basil flavors.

→ Can I use dried basil instead of fresh?

Fresh basil provides the authentic vibrant flavor essential to Caprese salads. If fresh isn't available, use dried sparingly as it's much more concentrated. Fresh herbs are highly recommended for best results.