Grilled Chicken Caprese Salad (Printable)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, basil, and balsamic glaze. Light, healthy, and ready in 30 minutes.

# What You'll Need:

→ 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

# Directions:

01 - Preheat 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 and let rest 5 minutes, then slice thinly.
04 - Arrange tomato slices, mozzarella slices, basil leaves, and mixed greens on large platter or individual plates.
05 - Layer grilled chicken slices over the salad arrangement.
06 - Whisk together extra virgin olive oil, balsamic glaze, honey, salt, and pepper in small bowl until combined.
07 - Drizzle dressing evenly over salad immediately before serving.

# Expert Suggestions:

01 -
  • It tastes expensive and impressive but comes together with pantry basics and minimal effort.
  • The balsamic drizzle adds just enough sweetness to balance the creamy mozzarella and juicy tomatoes.
  • You can serve it warm, cold, or somewhere in between and it still tastes incredible.
  • Its naturally gluten free and light enough that you dont feel weighed down after eating.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it, leaving the meat dry and disappointing.
  • Use a balsamic glaze, not regular balsamic vinegar, because the glaze is thicker and sweeter and wont make your salad watery.
  • Dont overdress the salad, you can always add more but you cant take it back once its pooled at the bottom of the plate.
03 -
  • Use buffalo mozzarella if you can find it, the flavor is richer and the texture is silkier than regular fresh mozzarella.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles smoothly.
  • Dont skip the resting time for the chicken, its the difference between juicy slices and dry disappointing ones.
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