Grilled Chicken Caprese Salad (Printable)

Fresh and vibrant salad with juicy grilled chicken, ripe tomatoes, creamy mozzarella, and fragrant basil drizzled with tangy balsamic.

# Ingredient list:

→ 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

# Step-by-Step Guide:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Rub the chicken breasts evenly with olive oil, salt, pepper, and dried Italian herbs.
03 - Place chicken on the preheated 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 before slicing thinly.
04 - Arrange tomato slices, mozzarella slices, basil leaves, and mixed salad greens on a large serving platter or individual plates.
05 - Distribute the sliced grilled chicken evenly over the salad components.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, salt, and pepper until emulsified.
07 - Drizzle the prepared dressing evenly over the salad just before serving.

# Expert Advice:

01 -
  • It looks impressive on the plate but comes together in less than thirty minutes.
  • The combination of warm grilled chicken and cool creamy mozzarella is deeply satisfying.
  • You can prep all the ingredients ahead and assemble just before serving.
  • It tastes like a restaurant dish but uses everyday ingredients you probably already have.
02 -
  • Resting the chicken after grilling is not optional, cutting it too soon makes all the juices run out and the meat turns dry.
  • Use room temperature mozzarella so it doesn't cool down the chicken too much when you layer everything together.
  • Always taste your balsamic glaze before drizzling, some brands are much sweeter or more acidic than others.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and don't dry out on the edges.
  • Make your own balsamic reduction by simmering balsamic vinegar until it thickens and coats the back of a spoon, it tastes fresher than store bought glaze.
  • Tear the basil leaves by hand instead of cutting them with a knife to prevent bruising and bitterness.
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