Chicken Caprese Salad (Printable)

Fresh salad with grilled chicken, ripe tomatoes, mozzarella, and basil finished with balsamic drizzle. Ready in 30 minutes.

# 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

# How To Make It:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Rub the chicken breasts evenly with olive oil, salt, pepper, and dried Italian herbs.
03 - Grill the chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
04 - Arrange tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates. Add mixed salad greens if desired.
05 - Layer the grilled chicken slices over the salad.
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.

# Expert Tips:

01 -
  • It comes together in half an hour but tastes like you spent the whole afternoon in the kitchen.
  • Every bite feels fresh and satisfying without that heavy, overstuffed feeling some meals leave behind.
  • You can serve it on a weeknight or dress it up for guests without changing a thing.
  • The flavors are so clean and bright that even picky eaters ask for seconds.
02 -
  • Do not skip the resting step for the chicken, cutting into it too soon will cause all the juices to run out and leave the meat dry.
  • Use balsamic glaze, not regular balsamic vinegar, because the glaze is thicker and sweeter and clings to the salad instead of pooling at the bottom.
  • If your tomatoes are not perfectly ripe, a pinch of sugar in the dressing can help balance their flavor.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook evenly and do not dry out on the edges.
  • Let the mozzarella come to room temperature before serving, it tastes creamier and more flavorful when it is not cold.
  • Drizzle a little extra balsamic glaze over each plate at the table for a restaurant quality finish that takes zero effort.
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