Grilled Chicken Caprese Salad (Printer View)

Vibrant salad with grilled chicken, fresh mozzarella, tomatoes, basil, and balsamic glaze.

# What you'll need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Salad

07 - 4 cups mixed salad greens
08 - 2 large ripe tomatoes, sliced
09 - 8 ounces fresh mozzarella, sliced
10 - 1/2 cup fresh basil leaves
11 - 1/4 small red onion, thinly sliced

→ Balsamic Glaze

12 - 1/2 cup balsamic vinegar
13 - 1 tablespoon honey

→ Finishing

14 - 2 tablespoons extra-virgin olive oil
15 - Salt and pepper to taste

# Method:

01 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Remove from heat and allow to cool.
02 - In a shallow dish, combine olive oil, Italian herbs, garlic powder, salt, and black pepper. Add chicken breasts and turn to coat evenly. Marinate for 10 minutes if time permits.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and rest for 5 minutes, then slice into strips.
04 - Arrange mixed greens on a platter or individual plates. Layer with tomato slices, mozzarella slices, and fresh basil leaves. Scatter red onion slices if desired.
05 - Arrange sliced grilled chicken over the salad components. Drizzle with extra-virgin olive oil and season lightly with salt and pepper.
06 - Generously drizzle balsamic glaze over the salad. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you've been cooking all day.
  • Fresh mozzarella and ripe tomatoes mean the salad practically sings on its own, barely needing your help.
  • The balsamic glaze is dangerously easy to make and transforms everything it touches.
02 -
  • Tomatoes and mozzarella need to be cold when they hit the plate, so refrigerate them until the last second if your kitchen is warm.
  • That five minute rest after grilling isn't optional if you want juicy chicken, the meat keeps cooking from its own heat and settles into tenderness.
  • The balsamic glaze reduces faster than you think, so don't walk away from the stove or you'll end up with burnt vinegar instead of glossy magic.
03 -
  • Slice your mozzarella right before you assemble the salad so it doesn't oxidize and turn brown at the edges.
  • If you can't find fresh basil, don't substitute dried, just skip it and let the other flavors speak, sometimes less is more honest.
  • The chicken can be grilled up to an hour ahead and served at room temperature if your weather is warm enough, which makes this perfect for casual entertaining.
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