Grilled Chicken Caprese Salad

My neighbor Rosa leaned over the fence one July afternoon and asked what I was grilling. When I told her it was just chicken, she shook her head and disappeared, returning minutes later with a ball of mozzarella still dripping brine, a fistful of basil, and three tomatoes warm from her garden. She taught me to build this salad right there on my patio table, layering everything while the chicken rested. I've made it at least fifty times since, and it still tastes like that summer evening.

I brought this to a potluck once, convinced it was too simple to stand out among casseroles and baked dishes. It was gone in twelve minutes. Three people asked for the recipe, and one friend admitted she'd gone back for thirds. Sometimes the food that feels easiest to make is exactly what people crave, especially when everything else on the table requires a fork, a knife, and a strategy.

Ingredients

• Boneless, skinless chicken breasts: These grill quickly and slice beautifully, but don't skip the resting time or they'll dry out and all your effort disappears into tough, chewy bites.
• Olive oil for chicken: This helps the seasonings stick and keeps the surface from sticking to the grill, plus it adds a subtle richness that plain chicken desperately needs.
• Salt, black pepper, and dried Italian herbs: Simple seasoning lets the chicken support the salad without competing, and the herbs add a whisper of oregano and thyme that ties everything to its Italian roots.
• Ripe tomatoes: Use the ripest ones you can find, the kind that smell like summer and give just a little when you press them, because bland tomatoes will drag the whole dish down.
• Fresh mozzarella cheese: The creamy, milky kind that comes packed in water or whey, not the rubbery stuff meant for pizza, because this is where the dish gets its luxurious texture.
• Fresh basil leaves: Tear them just before serving so they stay vibrant and fragrant, and use whole leaves when you can because they look generous and taste brighter than chopped.
• Mixed salad greens: Optional but helpful for adding volume and a little bitterness that balances the sweetness of tomatoes and balsamic.
• Extra virgin olive oil for dressing: Go for something fruity and golden, the kind you'd dip bread into, because it's one of only three dressing ingredients and it matters.
• Balsamic glaze or reduction: This is thicker and sweeter than regular balsamic vinegar, clinging to the ingredients instead of pooling at the bottom of the plate.
• Honey: Just a teaspoon smooths out any sharp edges in the balsamic and makes the dressing taste more rounded and complete.

Instructions

Preheat the grill:

Get your grill or grill pan hot over medium high heat, giving it a few minutes to really heat through so the chicken gets those dark, caramelized lines. If the pan isn't hot enough, the chicken will steam instead of sear.

Season the chicken:

Rub each breast all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you're using them, pressing gently so the seasonings stick. Don't be shy with the salt, it needs to season the whole breast, not just the surface.

Grill the chicken:

Lay the breasts on the grill and leave them alone for six to seven minutes, resisting the urge to move them so they develop a proper crust. Flip once and cook the other side until the juices run clear and the internal temperature hits 165 degrees, then remove and let rest for five 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 feels natural, alternating or overlapping as you like. Tuck in the mixed greens around the edges if you're using them for a little extra color and freshness.

Add the chicken:

Once the chicken has rested and you've sliced it, lay the pieces over the top of the salad, fanning them out or piling them in the center depending on your mood. The warmth from the chicken will ever so slightly soften the mozzarella, which is exactly what you want.

Make the dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey until it's smooth and emulsified. Taste it and adjust with a pinch of salt and a crack of black pepper, keeping in mind it should be tangy, sweet, and just a little bit bold.

Finish and serve:

Drizzle the dressing evenly over the entire salad just before you bring it to the table, letting it pool around the tomatoes and cling to the basil. Serve immediately while the chicken is still warm and everything looks glossy and inviting.

Save

I made this for my mom the summer she was recovering from surgery and didn't have much appetite. She ate half the plate without saying a word, then looked up and asked if I'd make it again the next day. It wasn't fancy or complicated, but it was bright and easy to eat, and sometimes that's the kind of food that actually matters.

Choosing Your Tomatoes

I've tried this with every kind of tomato I could find, and the truth is that variety matters less than ripeness. A perfectly ripe Roma will beat an underripe heirloom every time. Look for tomatoes that feel heavy for their size and smell faintly sweet at the stem end, and if you can only find sad winter tomatoes, wait a few days or make something else. You can't fix bland tomatoes with good dressing, they'll just drag everything down with them.

Getting the Chicken Right

The first few times I made this, I overcooked the chicken because I was paranoid about food safety, and the salad suffered for it. A meat thermometer changed everything, letting me pull the chicken at exactly 165 degrees so it stayed juicy and tender. If your breasts are uneven in thickness, pound them gently to an even height before grilling, or they'll cook unevenly and you'll end up with one dry end and one undercooked middle. I also learned that scoring the thickest part with a shallow cut helps heat penetrate faster without drying out the edges.

Serving Suggestions and Add Ins

This salad is endlessly adaptable once you understand the basic structure of grilled protein, creamy cheese, ripe tomatoes, and fresh herbs. I've added sliced avocado when I had one sitting on the counter, toasted pine nuts for crunch, and even grilled peaches in late August when they were everywhere. Some people love adding arugula for its peppery bite, and I've seen versions with roasted red peppers or marinated artichoke hearts tucked in. It also pairs beautifully with crusty bread for soaking up the dressing, or you can serve it over a bed of mixed greens to make it more substantial.

• Try swapping the chicken for grilled shrimp or seared salmon if you want a seafood version that cooks even faster.
• A handful of toasted walnuts or slivered almonds adds crunch and makes it feel more like a composed dish than a simple salad.
• If you're serving this to guests, assemble everything on a big wooden board instead of a platter and let people help themselves, it looks abundant and casual in the best way.

Save

This is the salad I make when I want something that feels special but doesn't require a plan or a trip to three different stores. It's become my answer to what's for dinner when I can't think of anything else, and somehow it never gets old.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can grill the chicken and prepare the dressing several hours in advance. Store them separately in the refrigerator. Assemble the salad just before serving to keep the tomatoes and mozzarella fresh and prevent the greens from wilting.

→ What's the best way to grill chicken breasts evenly?

Pound the chicken breasts to an even thickness (about half an inch) before grilling. This ensures they cook uniformly in 6-7 minutes per side. Let them rest for 5 minutes after grilling to retain juices before slicing.

→ Can I use a different type of mozzarella?

Absolutely. While fresh mozzarella is traditional, you can use buffalo mozzarella for a richer flavor, or even low-moisture mozzarella if fresh isn't available. Each variety will give you a slightly different texture and taste.

→ How do I make this vegetarian?

Simply omit the chicken and add hearty vegetables like grilled zucchini, eggplant, or bell peppers. You could also include chickpeas or white beans for plant-based protein that complements the Italian flavors beautifully.

→ What wine pairs best with this salad?

Crisp white wines like Sauvignon Blanc or light Pinot Grigio pair perfectly with the fresh, herbaceous flavors. The acidity cuts through the creaminess of the mozzarella and complements the balsamic glaze wonderfully.

→ Can I make the balsamic drizzle at home?

Yes. Simmer regular balsamic vinegar in a small saucepan over medium heat for 10-15 minutes until it reduces and thickens into a glaze. A teaspoon of honey can be whisked in for sweetness, creating a homemade reduction that's fresher than store-bought versions.