Grilled Chicken Caprese Salad (Printable)

Grilled chicken paired with ripe tomatoes, creamy mozzarella, and fresh basil, drizzled with tangy balsamic glaze.

# 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 - 7.1 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 for 5 minutes until fully heated.
02 - Rub chicken breasts evenly with 1 tablespoon olive oil, then season with salt, pepper, and dried Italian herbs.
03 - Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and rest for 5 minutes, then slice into thin strips.
04 - Arrange tomato slices, mozzarella slices, and basil leaves on a large platter or individual serving plates. Layer mixed salad greens underneath if desired.
05 - Layer the sliced grilled chicken evenly over the assembled salad components.
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 the salad immediately before serving to maintain optimal presentation and flavor.

# Expert Advice:

01 -
  • It takes less than half an hour but tastes like you spent all afternoon in the kitchen.
  • The balsamic glaze adds just enough sweetness to balance the creamy mozzarella and the bright tomatoes.
  • You can serve it warm with the chicken just off the grill or let it cool for a make ahead lunch that actually gets better as it sits.
  • Its one of those recipes that looks impressive enough for company but easy enough for a Tuesday night.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Dont add the dressing too early or the acid in the balsamic will break down the tomatoes and make everything soggy.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles smoothly.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook at the same rate and stay tender all the way through.
  • Keep a bottle of good balsamic glaze in the pantry because it transforms simple salads into something special with almost no effort.
  • If you have leftover grilled chicken, this salad is perfect for next day lunch and tastes even better once the flavors have mingled in the fridge.
Go Back