Grilled Chicken Caprese Salad

My neighbor brought over fresh mozzarella from an Italian market one Saturday morning, still cool and damp in its little plastic tub. I had chicken thawing and tomatoes ripening on the counter, and suddenly I knew exactly what lunch would be. The grill was already warm from breakfast, and within half an hour we were sitting outside with this salad, wondering why we ever bothered with complicated recipes. It tasted like summer, even though it was only April.

I made this for my sister when she was trying to eat lighter but kept complaining that salads felt like punishment. She finished her plate, then made herself another one, and never mentioned feeling deprived. Now she texts me every time she finds good mozzarella at the store. It became her proof that healthy food could actually be something you crave.

Ingredients

• Boneless, skinless chicken breasts (about 300 g): They cook fast and slice beautifully, just make sure they are not too thick or they will dry out before the center cooks.
• Olive oil (1 tbsp for chicken): This keeps the chicken from sticking and adds a little richness without overwhelming the fresh flavors.
• Salt (1/2 tsp): Season the chicken well before grilling or it will taste bland next to the tangy dressing.
• Black pepper (1/4 tsp): Just enough to add a tiny bite without competing with the balsamic.
• Dried Italian herbs (1/2 tsp, optional): I skip these half the time, but they do add a nice background note if you have them.
• Ripe tomatoes (3 medium, sliced): Use the ripest ones you can find, they are the heart of this dish and watery tomatoes will make everything sad.
• Fresh mozzarella cheese (200 g, sliced): The creamy, milky kind in water, not the rubbery shredded stuff, it makes all the difference.
• Fresh basil leaves (1 cup): Tear them roughly just before serving so they stay bright and fragrant.
• Mixed salad greens (100 g, optional): I add these when I want more volume, but the salad is perfect without them too.
• Extra virgin olive oil (2 tbsp for dressing): Go for something fruity and green, it is one of only three dressing ingredients so quality matters.
• Balsamic glaze or reduction (2 tbsp): The thick, syrupy kind that you can drizzle, not the thin vinegar, it clings to everything beautifully.
• Honey (1 tsp, optional): I add this when my balsamic is too sharp, it rounds out the acidity.
• Salt and black pepper for dressing: Just a pinch of each to wake up the olive oil and balance the sweetness.

Instructions

Get the grill ready:

Preheat your grill or grill pan over medium high heat until it is really hot. You want to hear that sizzle when the chicken hits the grates.

Season the chicken:

Rub the chicken breasts all over with olive oil, salt, pepper, and Italian herbs if you are using them. Make sure every bit is coated so the seasoning does not wash off.

Grill the chicken:

Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the juices run clear and the internal temperature hits 165 degrees. Let it rest for 5 minutes, then slice it thinly against the grain.

Arrange the salad:

Lay out the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates. Tuck in the mixed greens if you are using them.

Add the chicken:

Layer the warm sliced chicken over the tomatoes and mozzarella. The heat will soften the cheese just a little.

Make the dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if you want it sweeter. Season with a pinch of salt and pepper.

Finish and serve:

Drizzle the dressing evenly over the entire salad just before serving. Do not dress it too early or the greens will wilt.

Save

One evening I served this to friends who claimed they did not like salads, and they went quiet for a few minutes, just eating. Then one of them asked for the recipe, and I realized it had become one of those dishes that changes minds. It is not about convincing anyone to eat healthy, it is about making something so good they forget to categorize it.

Choosing Your Tomatoes

I have made this with every kind of tomato and the difference is dramatic. Heirloom tomatoes are gorgeous and sweet, but even regular vine ripened ones work beautifully if they are soft and smell like summer. Avoid anything pale or hard, they will taste like water and sadness. In the winter I use cherry tomatoes halved, and they are actually better than out of season beefsteaks.

Making It Ahead

You can grill the chicken a few hours ahead and keep it covered in the fridge, then slice it cold or let it come to room temperature. The salad components can be prepped and kept separate until you are ready to assemble. Just do not dress anything until the last possible moment, and do not tear the basil until you are plating or it will turn black.

Switching It Up

This salad is very forgiving and welcomes small changes. I have added sliced avocado when I had one getting too ripe, and toasted pine nuts when I wanted crunch. A handful of arugula mixed in with the basil adds a peppery bite that works beautifully with the balsamic. Sometimes I skip the greens entirely and just do tomato, mozzarella, basil, and chicken, and it feels even more classic.

• Try buffalo mozzarella for a richer, creamier texture.
• Add a handful of toasted pine nuts or slivered almonds for crunch.
• Swap in arugula for half the basil if you like a peppery bite.

Save

This salad has become my answer to almost every warm weather meal, whether I am cooking for one or eight. It never feels like I am cutting corners, even though it comes together so easily.

Questions & Answers

→ How do I know when the chicken is cooked through?

Grill the chicken for 6-7 minutes per side until the juices run clear when pierced with a knife. The internal temperature should reach 165°F (74°C). Let it rest for 5 minutes before slicing for maximum juiciness.

→ Can I prepare this salad ahead of time?

You can grill the chicken and prepare the dressing in advance, storing them separately in the refrigerator. Assemble the salad just before serving to keep the tomatoes and mozzarella fresh and prevent sogginess.

→ What type of mozzarella works best?

Fresh mozzarella or buffalo mozzarella are ideal for this salad. Buffalo mozzarella offers a richer, creamier taste. Fresh mozzarella balls can be used as a rustic alternative to slices.

→ How can I make this vegetarian?

Simply omit the chicken and increase the mozzarella or add grilled vegetables like zucchini, eggplant, or bell peppers. You can also include chickpeas or white beans for added protein.

→ What wine pairs well with this salad?

Crisp white wines work best, such as Sauvignon Blanc or light Pinot Grigio. These wines complement the fresh tomatoes, basil, and balsamic flavors without overpowering the delicate mozzarella.

→ Can I use store-bought balsamic glaze?

Yes, store-bought balsamic glaze saves time and works wonderfully. Alternatively, you can reduce balsamic vinegar by simmering it on the stovetop until it thickens and becomes syrupy.