Grilled Chicken Caprese Salad (Print out)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil in a tangy balsamic glaze. Light and satisfying.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.5 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

# How to Make It:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Rub the chicken breasts with olive oil, salt, pepper, and dried Italian herbs.
03 - Grill the 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 salad components.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, and season with salt and pepper.
07 - Drizzle the dressing evenly over the salad immediately before serving.

# Expert Advice:

01 -
  • Everything comes together in thirty minutes, making it perfect for those nights when you want something impressive without the effort.
  • The combination of warm grilled chicken with cool mozzarella and juicy tomatoes creates a contrast that feels luxurious yet effortless.
  • It works beautifully as a light dinner on hot evenings or as an elegant lunch that won't weigh you down.
02 -
  • Let the chicken rest after grilling or all those beautiful juices will run out onto your cutting board instead of staying in the meat.
  • Don't add the dressing until the last possible moment, because it can make the basil wilt and the tomatoes soggy if it sits too long.
  • Room temperature mozzarella tastes infinitely better than cold, so take it out of the fridge twenty minutes before assembling.
03 -
  • Slice the chicken while it's still slightly warm so it releases a bit of heat onto the mozzarella, creating a creamy, melty texture without actually cooking the cheese.
  • If your balsamic glaze is too thick, warm it gently in the microwave for ten seconds to make it easier to drizzle.
  • Add a handful of toasted pine nuts or slivered almonds right before serving for a nutty crunch that takes this from simple to memorable.
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