Grilled Chicken Caprese Salad (Printable)

Juicy grilled chicken paired with ripe tomatoes, creamy mozzarella, and fresh basil in a light, Italian-inspired salad.

# 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 - 7.1 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

# How-To:

01 - Preheat a grill or grill pan over medium-high heat for 5 minutes until fully heated.
02 - Rub the chicken breasts evenly with olive oil, salt, pepper, and dried Italian herbs on both sides.
03 - Place chicken on the preheated grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Remove from heat 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 serving plates.
05 - Distribute the sliced grilled chicken evenly over the prepared salad base.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, and honey. Season with salt and pepper to taste.
07 - Drizzle the dressing evenly over the salad immediately before serving to maintain the freshness of the greens.

# Expert Hints:

01 -
  • It comes together in half an hour but tastes like you spent all afternoon fussing over it.
  • The flavors are bright and clean, so you feel satisfied without that heavy, sluggish feeling after eating.
  • You can serve it on a weeknight or dress it up for company without changing a thing.
  • Leftovers actually get better as the balsamic soaks into everything overnight.
02 -
  • Let the chicken rest after grilling or you will lose half the juices onto the cutting board instead of into each bite.
  • Use a meat thermometer if you are unsure, pulling the chicken at 165 degrees Fahrenheit for perfectly cooked, tender meat.
  • Do not dress the salad until the last possible moment or the tomatoes and greens will weep and everything turns mushy.
  • 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 stay tender all the way through.
  • Char the chicken just a little more than you think you should for those deep, smoky grill marks that add serious flavor.
  • Tear the basil instead of cutting it with a knife to avoid bruising and keep the edges from turning black.
  • Warm your serving platter slightly before arranging the salad so the mozzarella softens just a touch when everything comes together.
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