Grilled Chicken Caprese Salad (Printable format)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil, drizzled with balsamic glaze for a light Italian meal.

# 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 a grill or grill pan over medium-high heat until hot.
02 - Rub the chicken breasts with olive oil, salt, pepper, and dried Italian herbs.
03 - Grill the chicken breasts for 6 to 7 minutes per side until cooked through and juices run clear. Remove from grill and rest for 5 minutes, then slice thinly.
04 - Arrange tomato slices, mozzarella slices, basil leaves, and mixed salad greens on a large platter or individual plates.
05 - Layer the sliced grilled chicken over the assembled salad.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, and season with salt and pepper.
07 - Drizzle the dressing evenly over the salad immediately before serving.

# Expert Advice:

01 -
  • Everything comes together in the time it takes to grill chicken, no fussing or waiting around.
  • The balsamic glaze does all the work of making it feel fancy without any actual effort.
  • Leftovers actually taste better the next day once the flavors soak in.
  • You can skip the greens entirely and it still feels like a complete meal.
02 -
  • Let the chicken rest after grilling or all the juices will run out when you slice it and the meat will be dry.
  • Do not use pre shredded mozzarella, it does not melt or taste creamy like fresh mozzarella does.
  • Slice the chicken thinly so every bite has a balance of protein, cheese, and tomato.
  • Dress the salad right before serving, not ahead of time, or everything gets soggy.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and stay juicy.
  • Warm your balsamic glaze slightly before drizzling, it spreads more easily and looks more elegant.
  • Use a sharp knife to slice the mozzarella or it will tear and look messy on the plate.
  • Serve this on a large platter instead of individual plates, it looks abundant and inviting.
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