Chicken Caprese Salad (Printable)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil in a light, tangy balsamic-dressed salad.

# What You 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

# Step-by-Step Guide:

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 for 6-7 minutes per side until cooked through and juices run clear. Remove and rest for 5 minutes, then slice thinly.
04 - Arrange tomato slices, mozzarella slices, basil leaves, and mixed greens on a large platter or individual plates.
05 - Place the grilled chicken slices over the salad components.
06 - Whisk together extra virgin olive oil, balsamic glaze, honey, and season with salt and pepper in a small bowl.
07 - Drizzle the dressing evenly over the salad just before serving.

# Expert Advice:

01 -
  • It tastes like a restaurant dish but comes together faster than ordering takeout.
  • You can prep everything ahead and assemble it cold, which saved me during a dozen last minute dinners.
  • The ingredients are so simple that each one actually gets to shine instead of hiding under heavy sauces.
  • Leftovers keep well and taste even better the next day when the flavors meld together in the fridge.
02 -
  • Let the chicken rest after grilling or all the juices will run out onto your cutting board instead of staying inside the meat.
  • Don't overdress the salad, you can always add more balsamic at the table but you can't take it back once it's on.
  • Cold mozzarella against warm chicken is the whole point, so don't let the cheese sit out too long before assembling.
03 -
  • Use a meat thermometer to check the chicken instead of guessing, overcooked chicken will ruin the whole dish.
  • Warm your balsamic glaze slightly before drizzling so it pours smoothly and coats everything evenly.
  • Tear the basil leaves instead of cutting them with a knife, it keeps the edges from browning and tastes fresher.
  • If your tomatoes aren't perfectly ripe, a tiny sprinkle of sugar on them before assembling will bring out their sweetness.
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