Grilled Chicken Caprese Salad

My neighbor Sofia handed me a container of homegrown tomatoes one August morning, the kind that smell like sunlight and earth before you even slice them. I had chicken thawing and a ball of mozzarella in the fridge, and suddenly this salad happened without a plan. The grill was already hot from breakfast, so I seasoned the chicken and let everything come together in that effortless way summer meals do. It tasted like the kind of lunch you eat slowly, standing at the counter, not wanting it to end.

I made this for a small dinner on the patio last summer, and my friend who usually picks at salads went back for seconds. She said it was the basil that made it feel alive, like the whole dish was still growing. We sat outside until the candles burned low, and I realized this wasnt just a salad, it was the kind of food that makes people linger. Every time I make it now, I think of that evening and how simple ingredients can turn into something memorable.

Ingredients

• Boneless, skinless chicken breasts: These grill quickly and stay tender if you dont overcook them, and slicing them thin after resting keeps every bite juicy.
• Olive oil for chicken: A light coating helps the seasoning stick and prevents the meat from drying out on the grill.
• Salt, black pepper, and Italian herbs: Simple seasoning lets the chicken complement the salad without competing with the fresh flavors.
• Ripe tomatoes: Use the ripest ones you can find because their sweetness and acidity are the backbone of this dish.
• Fresh mozzarella cheese: The creamy, mild flavor melts slightly when it touches warm chicken, creating little pockets of richness.
• Fresh basil leaves: Tear them by hand right before serving so they release their fragrant oils and taste like summer.
• Mixed salad greens: Optional, but they add a peppery crunch and make the platter feel more abundant.
• Extra virgin olive oil: Use a good one here because it shines through in the dressing and you can taste the difference.
• Balsamic glaze: This thick, syrupy reduction has a tangy sweetness that ties everything together beautifully.
• Honey: A tiny drizzle in the dressing rounds out the acidity and makes the flavors sing without tasting overtly sweet.

Instructions

Get the grill ready:

Preheat your grill or grill pan over medium high heat until its hot enough that a drop of water sizzles on contact. A properly heated surface gives you those beautiful char marks and keeps the chicken from sticking.

Season the chicken:

Rub each chicken breast with olive oil, then sprinkle evenly with salt, pepper, and Italian herbs if youre using them. The oil helps the seasoning adhere and creates a light crust when it hits the heat.

Grill until golden:

Place the chicken on the grill and cook for 6 to 7 minutes per side, resisting the urge to move it around too much. When the juices run clear and the internal temperature reaches 165 degrees, pull it off and let it rest for 5 minutes before slicing thinly against the grain.

Build the salad base:

On a large platter or individual plates, arrange the tomato slices, mozzarella slices, and basil leaves in overlapping layers. If youre using mixed greens, scatter them underneath or around the edges for extra color and texture.

Add the chicken:

Lay the sliced grilled chicken over the top of the salad, fanning it out so every portion gets some. The warmth from the chicken will slightly soften the mozzarella and release the basil oils.

Make the dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey until smooth and glossy. Season with a pinch of salt and pepper, tasting as you go to balance the sweetness and acidity.

Drizzle and serve:

Pour the dressing evenly over the entire salad just before serving so the flavors stay bright and the greens dont wilt. Serve immediately while the chicken is still warm and the mozzarella is beginning to soften.

Save

One afternoon I packed this salad into a big glass container and brought it to a potluck, worried it would look plain next to all the casseroles and pasta bakes. But people kept coming back to it, saying it felt light and refreshing after all the heavy dishes. A mom with two kids asked for the recipe and told me later she makes it every week now because her children actually eat the tomatoes. Its funny how something so simple can become part of someone elses routine.

Choosing Your Tomatoes

The tomatoes are doing more work here than you might think, so grab the ripest, most fragrant ones you can find. I like using a mix of heirloom varieties when theyre in season because the different colors make the platter look like a painting. If its winter and the tomatoes at the store are pale and hard, wait for a better week or use halved cherry tomatoes instead, they stay sweet year round. Once, I used tomatoes that were too firm and the whole salad felt flat, so now I always press gently to make sure theres a little give before I buy them.

Grilling Without a Grill

If you dont have an outdoor grill or a grill pan, a regular skillet works just fine, you just wont get the char marks. Heat the pan over medium high, add a little oil, and cook the chicken the same way, flipping once and checking for doneness with a thermometer. I did this all winter in my tiny apartment kitchen, and the chicken still came out juicy and flavorful. You can even bake the chicken at 400 degrees for about 20 minutes if you want to keep the stovetop clear for other things.

Make It Your Own

This salad is forgiving and loves to be adapted based on what you have or what sounds good. I sometimes add sliced avocado for creaminess, or a handful of toasted pine nuts for crunch. A friend of mine leaves out the chicken entirely and serves it as a vegetarian starter, and another adds arugula for a peppery kick.

• Try crumbled feta or burrata instead of mozzarella for a tangier or creamier twist.
• Add thinly sliced red onion or a handful of olives if you want a more robust, savory flavor.
• Use a mix of red and yellow tomatoes or swap in roasted cherry tomatoes when fresh ones arent at their peak.

Save

This is the kind of meal that reminds me why I love cooking, because it doesnt require fancy techniques or hard to find ingredients, just good timing and respect for what each element brings. Make it once and youll find yourself returning to it all summer long.

Recipe Questions & Answers

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) or when the juices run clear when pierced with a knife. Typically, 6–7 minutes per side over medium-high heat achieves this. Let it rest for 5 minutes before slicing to retain juices.

→ Can I prepare this salad ahead of time?

You can prep components separately—grill and slice the chicken, chop vegetables, and prepare the dressing up to 4 hours ahead. Assemble just before serving to keep the greens crisp and prevent soggy textures.

→ What type of mozzarella works best?

Fresh buffalo mozzarella offers the richest, creamiest flavor, though traditional fresh mozzarella works well too. Avoid pre-shredded varieties, as they contain additives that affect texture. Slice just before assembling for optimal quality.

→ Is this suitable for dietary restrictions?

This salad is naturally gluten-free and high in protein. For vegetarian versions, simply omit the chicken and add grilled vegetables, chickpeas, or extra nuts for substance. Check balsamic glaze labels for hidden gluten or allergens.

→ How should I store leftovers?

Store grilled chicken and vegetables separately in airtight containers for up to 3 days. Keep dressing separate and combine only when ready to eat. Avoid storing dressed salad, as greens wilt quickly and textures deteriorate.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the fresh, light flavors beautifully. Their acidity balances the balsamic sweetness and cuts through the richness of mozzarella and olive oil.