Chicken Caprese Salad (Printable)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil in a light, satisfying Italian salad finished with balsamic.

# What You 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 (optional)

→ 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 (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:

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 if using.
03 - Grill the chicken 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 - Place the sliced grilled chicken over the arranged salad components.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, and honey if using. Season with salt and pepper to taste.
07 - Drizzle the dressing evenly over the salad immediately before serving.

# Insider Tips:

01 -
  • It comes together in thirty minutes but tastes like you spent all afternoon in the kitchen.
  • The combination of warm grilled chicken and cool tomatoes creates this incredible contrast that keeps every bite interesting.
  • You can prep the components ahead and assemble right before serving, making it perfect for hosting without the stress.
  • It feels indulgent with the mozzarella and balsamic glaze, but its actually light and packed with protein.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying in the meat.
  • Slice the chicken against the grain so each piece is tender and easy to chew, not tough and stringy.
  • Don't dress the salad until right before serving or the greens will wilt and the tomatoes will get soggy.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles smoothly.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and don't dry out on the edges.
  • Let your mozzarella come to room temperature before assembling, it tastes creamier and more flavorful when it is not ice cold.
  • Taste your tomatoes before assembling, if they are bland, sprinkle them lightly with salt and let them sit for ten minutes to draw out their natural sweetness.
  • Don't skip the honey in the dressing if your balsamic glaze is very tart, that little bit of sweetness ties everything together.
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