Grilled Chicken Caprese Salad (Print View)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil, finished with tangy balsamic glaze.

# Components:

→ 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 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

# Method:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub chicken breasts with olive oil, salt, pepper, and dried Italian herbs.
03 - Grill chicken 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 - Layer the grilled chicken slices over the assembled salad.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, and season with salt and pepper.
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 combination of warm grilled chicken and cool mozzarella creates this incredible contrast that keeps every bite interesting.
  • You can prep the ingredients ahead and assemble it right before guests arrive, making you look effortlessly elegant.
  • It works as a impressive main dish or a lighter lunch that actually keeps you full.
02 -
  • Don't skip letting the chicken rest, because cutting into it immediately will let all the juices run out onto the cutting board instead of staying in the meat.
  • Room temperature mozzarella tastes infinitely better than cold, so take it out of the fridge twenty minutes before you assemble the salad.
  • If your tomatoes aren't perfectly ripe, a tiny pinch of sugar on them before assembling will help bring out their sweetness.
03 -
  • Invest in a good balsamic glaze because the cheap stuff tastes more like sweetened vinegar than the rich complex syrup you want.
  • If your grill is too hot and the chicken is browning too fast, move it to indirect heat and close the lid to finish cooking through gently.
  • Buffalo mozzarella is worth the splurge when you can find it, the texture is creamier and more luxurious than regular fresh mozzarella.
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