Grilled Chicken Caprese Salad

I used to think caprese was only for appetizers until a particularly hot July evening when turning on the oven felt unbearable. I had chicken thawing and tomatoes from the farmers market turning soft on the counter, so I threw them together with mozzarella I'd bought for pizza. The grill marks on that chicken, the way the cheese went creamy in the warmth, it was better than any heavy meal I could have made. Sometimes the best recipes are born from laziness and summer heat.

The first time I made this for friends, I plated it on a big wooden board and everyone just stared for a second before diving in. One of them said it tasted like vacation, which made me laugh but I knew exactly what she meant. There is something about basil and mozzarella together that feels like sitting outside somewhere beautiful. I have made it dozens of times since, and it always gets that same quiet moment of appreciation before the first bite.

Ingredients

• Boneless, skinless chicken breasts: I look for ones that are similar in size so they cook evenly, and I always let them come to room temperature for about fifteen minutes before grilling.
• Olive oil for chicken: This helps the seasonings stick and keeps the meat from drying out on the grill, plus it gives you those gorgeous char marks.
• Salt, black pepper, and Italian herbs: Simple seasoning is all you need here, the herbs add a subtle background note that ties everything to the dressing.
• Ripe tomatoes: I wait until they smell sweet and give just a little when I press them, underripe tomatoes will make the whole salad taste flat.
• Fresh mozzarella: The kind packed in water is what you want, it has that soft creamy texture that melts slightly when the warm chicken touches it.
• Fresh basil leaves: I tear them with my hands instead of cutting so they do not bruise and turn dark, and I always save the prettiest leaves for the top.
• Mixed salad greens: Totally optional, but I like the extra color and it makes the salad feel more substantial if I am serving it as the main course.
• Extra virgin olive oil: Use your good bottle here, since it is not cooked the flavor really shines through in the dressing.
• Balsamic glaze: I buy the thick syrupy kind because it clings to everything beautifully, if you only have regular balsamic you can simmer it down with a little sugar.
• Honey: Just a touch balances the acidity and rounds out the dressing, but you can skip it if you prefer things more tart.

Instructions

Get the grill ready:

Preheat your grill or grill pan over medium high heat until it is really hot, you want to hear that sizzle when the chicken hits the grates. If the pan is not hot enough the chicken will stick and steam instead of getting those pretty lines.

Season the chicken:

Rub each breast all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you are using them. I press the seasonings in gently so they adhere and do not fall off when I move the chicken.

Grill until golden:

Place the chicken on the grill and leave it alone for six to seven minutes, resisting the urge to move it so you get a good crust. Flip and cook the other side until the juices run clear and the thickest part reads 165 degrees, then let it rest on a cutting board for five minutes before slicing thinly.

Build the salad base:

On a large platter or individual plates, arrange your tomato slices, mozzarella, and basil leaves in whatever pattern makes you happy, I like to alternate them or layer them in overlapping rows. Tuck in the salad greens around the edges if you are using them.

Add the chicken:

Lay the sliced chicken over the top of your arranged salad, letting some of the warmth from the meat start to soften the cheese slightly. The contrast between the hot chicken and cool ingredients is part of what makes this so good.

Whisk the dressing:

In a small bowl, combine the extra virgin olive oil, balsamic glaze, and honey, whisking until it is smooth and glossy. Taste and adjust with a pinch of salt and pepper.

Finish and serve:

Drizzle the dressing all over the salad just before you bring it to the table, if you do it too early the greens will wilt. Serve immediately while the chicken is still warm.

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There was a Sunday afternoon when I made this and ate it outside with a glass of cold white wine, and I remember thinking I did not need to go to a restaurant to feel completely spoiled. The sun was hitting the basil just right and the balsamic was pooling around the tomatoes in this beautiful way. It is funny how a simple meal can feel like such a treat when you slow down enough to notice it.

Serving Suggestions

I have served this as a main with crusty bread on the side for soaking up the dressing, and I have also put it over a bed of arugula when I wanted something heartier. It pairs beautifully with a crisp Sauvignon Blanc or Pinot Grigio, something bright and acidic that echoes the tomatoes. For a more casual vibe I have torn the chicken instead of slicing it and tossed everything together in a big bowl, which works great for a potluck or picnic.

Make It Your Own

If you want a vegetarian version just leave out the chicken and add grilled zucchini or roasted chickpeas for substance. I have also thrown in sliced avocado, toasted pine nuts, or even fresh peaches in the summer when I am feeling adventurous. Buffalo mozzarella instead of regular makes it taste more luxurious, and a handful of arugula mixed in with the basil adds a nice peppery bite.

Storage and Leftovers

Honestly this is best eaten right away, but if you have leftovers I store the components separately so nothing gets soggy. The chicken keeps in the fridge for three days and is great cold or reheated gently, and the dressing lasts about a week in a sealed jar. Just assemble fresh servings as you need them and it will taste almost as good as the first time.

• Keep the dressing in a small jar and shake it before using since the oil and balsamic will separate.
• Store leftover chicken sliced so it is ready to grab and layer onto fresh salad throughout the week.
• Do not dress any salad you are not eating immediately or it will wilt in the fridge overnight.

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This salad has become my answer to what is for dinner when I want something that feels special without any stress. I hope it gives you that same easy satisfaction, the kind that makes you want to sit down and actually enjoy your meal.

Recipe Q&A

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

Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) and juices run clear when pierced. Let it rest for 5 minutes before slicing to retain moisture.

→ Can I prepare this salad ahead of time?

You can grill the chicken and slice the vegetables 2-3 hours ahead. Assemble the salad and add dressing just before serving to prevent the greens from wilting and maintain the fresh texture.

→ What type of balsamic should I use?

Balsamic glaze or reduction works best for its thick consistency and concentrated flavor. If using regular balsamic vinegar, reduce it on the stove first or it will make the salad too watery.

→ Can I make this salad without chicken?

Absolutely. Omit the chicken for a vegetarian version, or substitute with grilled tofu, chickpeas, or white beans for added protein and heartiness.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh flavors beautifully. The acidity of white wine pairs perfectly with the tomatoes, mozzarella, and balsamic drizzle.

→ How do I prevent the mozzarella from melting?

Use fresh mozzarella at room temperature and add it to the salad just before serving. Keep assembled salads in a cool place, and avoid placing warm chicken directly onto the cheese.