Grilled Chicken Caprese Salad (Printable)

Fresh grilled chicken paired with ripe tomatoes, creamy mozzarella, and fragrant basil in a light, Italian-inspired dish.

# Ingredient list:

→ 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.
02 - Rub the chicken breasts with olive oil, salt, pepper, and Italian herbs if using.
03 - Grill the chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove 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 - Place the grilled chicken slices over the salad.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey if using, and season with salt and pepper.
07 - Drizzle the dressing evenly over the salad just before serving.

# Expert Suggestions:

01 -
  • It tastes like summer no matter what month it is, thanks to the sweet tomatoes and that balsamic tang.
  • The whole thing comes together in half an hour, most of which is just waiting for the chicken to grill.
  • It looks fancy enough for company but requires almost no real cooking skill.
  • Leftovers actually improve overnight as the flavors meld together in the fridge.
02 -
  • If you slice the chicken while it's still hot off the grill, all the moisture runs out and you're left with dry, sad meat.
  • Ripe tomatoes are everything here, if yours are pale and hard, wait a few days or use cherry tomatoes instead.
  • Don't dress the salad until the last possible second or the greens will wilt and the basil will turn dark and slimy.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and you don't end up with one dry end and one undercooked middle.
  • Warm your balsamic glaze slightly before drizzling if it's too thick, it'll flow better and coat everything more evenly.
  • Use your hands to tear the mozzarella instead of slicing it with a knife for a more rustic look and better texture.
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