Grilled Chicken Caprese Salad (Printable)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil, drizzled with balsamic for a refreshing Italian-inspired dish.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 (optional)

→ 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 (optional)

→ Dressing

10 - 2 tablespoons extra virgin olive oil
11 - 2 tablespoons balsamic glaze or balsamic reduction
12 - 1 teaspoon honey (optional)
13 - Salt and black pepper to taste

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat until surface is hot.
02 - Rub the chicken breasts evenly with olive oil, salt, pepper, and dried Italian herbs if using.
03 - Grill the chicken breasts for 6 to 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, and basil leaves on a large platter or individual plates. Add mixed salad greens if desired.
05 - Distribute the grilled chicken slices evenly over the salad composition.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey if using, and season with salt and pepper to taste.
07 - Drizzle the dressing evenly over the salad immediately before serving.

# Expert Advice:

01 -
  • It comes together in thirty minutes but tastes like you spent all afternoon fussing over it.
  • The bright acidity from the tomatoes and balsamic cuts through the richness without leaving you weighed down.
  • You can prep the components ahead and assemble right before serving so it always looks impressive.
  • It works as a weeknight dinner or something pretty enough for company without any extra effort.
02 -
  • Do not skip resting the chicken after grilling, if you slice it right away all the juices run out and it goes dry.
  • Dress the salad at the last possible moment or everything gets soggy and sad within minutes.
  • Room temperature mozzarella tastes infinitely better than cold, so take it out of the fridge while you prep everything else.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and you do not end up with dry edges and raw centers.
  • Warm your serving platter slightly under hot water and dry it, the residual heat keeps the chicken from cooling too fast and makes the cheese even creamier.
  • Drizzle a little of the dressing on the chicken itself before you lay it on the salad, it seasons the meat and makes every bite cohesive.
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