Grilled Chicken Caprese Salad (Print Version)

A fresh Italian salad featuring grilled chicken, ripe tomatoes, creamy mozzarella, and fragrant basil with balsamic drizzle.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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

# How-To Steps:

01 - Preheat a grill or grill pan over medium-high heat until heated through.
02 - Rub chicken breasts with olive oil, salt, pepper, and dried Italian herbs.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove and rest for 5 minutes, then slice thinly.
04 - Arrange tomato slices, mozzarella slices, basil leaves, and mixed salad greens on a large platter or individual plates.
05 - Distribute sliced grilled chicken evenly over the salad base.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, salt, and pepper until combined.
07 - Drizzle dressing evenly over the salad immediately before serving.

# Expert Hints:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • Every bite feels light and satisfying at the same time, which is rare for a salad with real substance.
  • You can prep the components ahead and assemble right before serving, making it perfect for entertaining without the stress.
  • The balsamic glaze adds a sweet tang that pulls everything together in a way that feels almost indulgent.
02 -
  • Let the chicken rest after grilling or you'll lose all the juices when you slice it, I learned this the hard way on a cutting board that looked like a crime scene.
  • Don't dress the salad until the very last second, the acid in the balsamic will start breaking down the tomatoes and basil if it sits too long.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds to make it easier to drizzle.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and you don't end up with dry edges and raw centers.
  • If you don't have balsamic glaze, simmer regular balsamic vinegar in a small pan until it reduces by half and thickens, it takes about 10 minutes.
  • Use a meat thermometer to check for doneness instead of guessing, 165 degrees is the magic number for juicy chicken.
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