Grilled Chicken Caprese Salad (Print)

Juicy grilled chicken, ripe tomatoes, fresh mozzarella, and fragrant basil with balsamic glaze. A vibrant Italian-inspired dish.

# What you'll 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

# Directions:

01 - Preheat a grill or grill pan over medium-high heat until ready for cooking.
02 - Rub chicken breasts thoroughly 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 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 plates.
05 - Layer the grilled chicken slices over the salad components.
06 - Whisk together extra virgin olive oil, balsamic glaze, honey, salt, and pepper in a small bowl until combined.
07 - Drizzle dressing evenly over the salad immediately before serving.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon in the kitchen.
  • The balsamic glaze adds a sweet tang that makes every bite feel special without any fuss.
  • You can serve it warm or cold, which means leftovers actually get better the next day.
  • Its naturally gluten free and feels indulgent even though its loaded with fresh vegetables and lean protein.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board and the meat will taste dry.
  • Slice the mozzarella thick enough to hold its shape but thin enough to fold into each bite with the tomato and basil.
  • Dont dress the salad until right before you serve it, especially if youre using greens, because everything wilts fast.
  • If your balsamic glaze is too thick and wont drizzle, warm it gently in the microwave for a few seconds.
03 -
  • Use buffalo mozzarella instead of regular for a richer, creamier texture that feels a little more luxurious.
  • Grill extra chicken and keep it in the fridge because it makes throwing together lunch the next day almost effortless.
  • Taste your balsamic glaze before you add honey, some brands are already sweet enough and you dont want it to taste like dessert.
  • If you dont have a grill pan, a regular skillet works fine, just press the chicken down gently with a spatula to get some color.
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