Pin it The steam rose from the grill pan one humid July evening when I realized I had nothing defrosted for dinner except two forgotten chicken breasts. The tomatoes on the counter were almost too ripe, the mozzarella was nearing its date, and I had a bunch of basil threatening to wilt. What started as pantry panic turned into one of those meals where everything just clicked. The chicken sizzled, the cheese tore perfectly, and the balsamic pooled into the tomato juice like it was meant to be there all along.
I made this for my sister when she visited last spring, right after she told me she was trying to eat lighter. She eyed the plate skeptically until she took the first bite, then went quiet in that way people do when food surprises them. She asked for the recipe twice before leaving, which is her version of a standing ovation. Now she texts me photos every time she makes it, usually with some variation like arugula or peaches, and I love seeing how it becomes hers each time.
Ingredients
- Boneless, skinless chicken breasts: These cook fast and stay tender if you don't overcook them, and slicing them thin after resting makes every bite juicy and easy to eat with a fork.
- Olive oil for chicken: This helps the herbs stick and prevents the meat from drying out on the grill, plus it adds a subtle richness that ties into the dressing later.
- Salt, black pepper, and dried Italian herbs: Just enough seasoning to let the chicken shine without competing with the fresh flavors on the plate.
- Ripe tomatoes: Use the ripest ones you can find because their sweetness and juice become part of the dressing as they sit with the balsamic.
- Fresh mozzarella cheese: The creamy, milky kind that tears easily and melts slightly against warm chicken is what makes this feel indulgent.
- Fresh basil leaves: Tear them with your hands right before serving so they release that peppery, sweet aroma all over the plate.
- Mixed salad greens: Optional, but they add a crisp, grassy layer that balances the richness of the cheese and chicken.
- Extra virgin olive oil: The fruity, peppery kind makes the dressing sing and coats everything with a silky finish.
- Balsamic glaze or reduction: This thick, syrupy version clings to the ingredients instead of pooling at the bottom, and a little goes a long way.
- Honey: A small drizzle tames any sharpness in the balsamic and rounds out the whole dressing beautifully.
Instructions
- Preheat the grill:
- Get your grill or grill pan nice and hot over medium high heat so the chicken gets those dark, caramelized lines without sticking. A hot surface also seals in the juices right away.
- Season the chicken:
- Rub the chicken breasts all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you like. The oil acts like glue for the seasoning and keeps everything moist.
- Grill the chicken:
- Lay the chicken on the grill and leave it alone for 6 to 7 minutes per side, resisting the urge to move it around. You will know it is done when the juices run clear and the meat feels firm but springy, then let it rest for 5 minutes before slicing so all those juices stay inside.
- Arrange the salad base:
- Lay out the tomato slices, mozzarella, and basil leaves on a big platter or individual plates, adding the greens if you want them. This is where you can get creative with the layout, making it look as good as it will taste.
- Add the chicken:
- Slice the rested chicken thinly on the diagonal and layer it over the salad. The warm slices will slightly soften the cheese and release the basil oils, which is part of the magic.
- Make the dressing:
- Whisk together the extra virgin olive oil, balsamic glaze, and honey in a small bowl, then season with a pinch of salt and pepper. Taste it and adjust the sweetness or acidity to your liking.
- Dress and serve:
- Drizzle the dressing evenly over everything just before serving so the flavors stay bright and nothing gets soggy. Pass extra dressing at the table for anyone who wants more.
Pin it One Saturday afternoon, I brought this to a potluck and watched a friend who claimed she did not like salads go back for seconds, then thirds. She finally admitted it was the combination of warm and cold, creamy and acidic, that won her over. It reminded me that sometimes the simplest food, done right, changes minds without trying too hard.
Serving Suggestions
This salad shines as the main event on a warm evening when you want something light but filling. Serve it with crusty bread to soak up the dressing and juices, or pair it with a chilled glass of Sauvignon Blanc or Pinot Grigio for a meal that feels like a mini vacation. If you are feeding a crowd, double the recipe and arrange it on a large wooden board for a stunning presentation that invites everyone to dig in. Leftovers, if you have any, make an incredible next day lunch tucked into a wrap or piled onto toasted sourdough.
Customizing Your Salad
You can make this vegetarian by skipping the chicken entirely and adding grilled portobello mushrooms or marinated artichoke hearts for a meaty texture. Sliced avocado brings a creamy richness that plays beautifully with the mozzarella, and toasted pine nuts add a buttery crunch that makes every bite more interesting. For a sweeter twist, try adding fresh peach or nectarine slices in the summer, or swap the basil for arugula when you want a peppery kick. Buffalo mozzarella instead of regular fresh mozzarella takes the creaminess up a notch, and a handful of prosciutto crisped in a pan adds a salty, savory layer that some people cannot resist.
Storage and Make Ahead Tips
You can grill the chicken up to two days ahead and store it in the fridge, then slice it cold or warm it gently before serving. Keep the dressing in a jar in the refrigerator for up to a week, shaking it well before drizzling since the oil and balsamic will separate. Assemble the salad just before serving to keep everything fresh and vibrant, but you can prep all the components earlier in the day and store them separately.
- Store leftover chicken tightly wrapped so it does not dry out and use it within three days.
- Keep any extra dressing in a sealed container and bring it to room temperature before using for the best flavor.
- If you must assemble ahead, leave the basil and dressing off until the last minute to prevent wilting and sogginess.
Pin it This salad has become my answer to those nights when I want something that feels special without a lot of effort. It reminds me that good food does not have to be complicated, just honest and made with care.
Recipe FAQ
- → How do I know when the grilled chicken is done?
The chicken is cooked through when the internal temperature reaches 165°F (74°C) or when juices run clear when pierced. Grill each breast for 6-7 minutes per side depending on thickness.
- → Can I prepare this salad in advance?
Yes, grill the chicken and slice it ahead of time, then refrigerate. Assemble the salad just before serving to prevent the tomatoes from releasing excess liquid and making greens soggy.
- → What's the best substitute for fresh mozzarella?
Buffalo mozzarella offers a richer, creamier taste and is traditional in Caprese preparations. You can also use burrata for an even more luxurious texture, or regular mozzarella if fresh is unavailable.
- → Is this salad suitable for meal prep?
Absolutely. Store grilled chicken and tomato slices separately in airtight containers for up to 3 days. Keep the dressing separate and assemble with fresh basil just before eating for best results.
- → What wine pairs well with this dish?
Crisp white wines like Sauvignon Blanc, Pinot Grigio, or Vermentino complement the fresh flavors beautifully. Their acidity cuts through the richness of the mozzarella and balances the balsamic sweetness.
- → How can I make this vegetarian?
Simply omit the chicken and increase the mozzarella portions or add grilled vegetables like zucchini, eggplant, or bell peppers for substance and smokiness.