Grilled Chicken Caprese Salad (Printable)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil in a light, Italian-inspired salad.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 or balsamic reduction
12 - 1 teaspoon honey
13 - Salt and black pepper to taste

# Step-by-Step Guide:

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

# Expert Suggestions:

01 -
  • It comes together in the time it takes to grill chicken, making weeknight dinners feel effortless and a little special.
  • The contrast between warm grilled chicken and cool creamy mozzarella creates a texture experience that keeps every bite interesting.
  • You can scale it up for a crowd or down for one without any fuss, and it always looks more impressive than the effort required.
02 -
  • If you skip letting the chicken rest, all the juices will run out onto your cutting board instead of staying inside the meat, leaving you with dry slices and a puddle of waste.
  • Regular balsamic vinegar is too thin and sour for this, you really need the syrupy glaze or reduction that coats the ingredients and adds sweetness instead of just acidity.
  • Cold mozzarella straight from the fridge won't soften against the warm chicken, so let it sit out for fifteen minutes before you start assembling if you remember.
03 -
  • Make extra dressing and keep it in a jar in the fridge, it lasts for a week and turns leftover greens or roasted vegetables into something worth eating.
  • If your grill is acting up or you don't have one, a hot cast iron skillet works just as well and gives you almost the same caramelized crust.
  • Buffalo mozzarella is worth the extra cost when you can find it, the texture is softer and creamier, and it makes the whole dish taste more luxurious without any extra work.
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