Grilled Chicken Caprese Salad (Printable)

Fresh grilled chicken paired with ripe tomatoes, creamy mozzarella, and basil with a tangy balsamic drizzle.

# What You’ll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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 Make It:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Rub chicken breasts evenly with olive oil, salt, pepper, and dried Italian herbs.
03 - Place chicken on grill and cook for 6-7 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 salad greens on a large platter or individual plates.
05 - Place sliced grilled chicken over the arranged salad components.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, salt, and pepper until combined.
07 - Drizzle dressing evenly over salad just before serving.

# Expert Advice:

01 -
  • It comes together in less than half an hour, but tastes like you spent all afternoon in the kitchen.
  • The combination of warm grilled chicken with cold, juicy tomatoes and soft mozzarella creates a contrast that feels indulgent yet light.
  • You can prep the ingredients ahead and assemble everything right before serving, making it ideal for unexpected guests.
  • Its naturally gluten free and easily adaptable for any season or dietary preference.
02 -
  • Letting the chicken rest after grilling is not optional, if you slice it right away, all the juices run out and the meat turns dry.
  • Do not dress the salad too early or the tomatoes will release water and dilute the balsamic, making everything soggy.
  • If your mozzarella is too wet, pat it dry with a paper towel before slicing, or the salad will end up watery.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and stay juicy.
  • Use buffalo mozzarella if you can find it, the texture is silkier and the flavor is richer than regular fresh mozzarella.
  • Make your own balsamic reduction by simmering balsamic vinegar until it thickens, it tastes cleaner and you control the sweetness.
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