Grilled Chicken Caprese Salad (Printable)

Fresh grilled chicken paired with ripe tomatoes, mozzarella, and basil, finished with a tangy balsamic drizzle.

# What you need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (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 - Place chicken on the hot grill and cook for 6 to 7 minutes per side until fully cooked and juices run clear. Transfer to a cutting board and rest for 5 minutes, then slice thinly.
04 - Arrange tomato slices, mozzarella slices, basil leaves, and mixed greens on a large serving platter or individual plates.
05 - Layer the sliced grilled chicken over the prepared salad components.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, and season with salt and pepper to taste.
07 - Drizzle the dressing evenly over the salad immediately before serving.

# Helpful Hints:

01 -
  • It tastes like a fancy restaurant dish but comes together faster than ordering takeout, and you probably have most of what you need already.
  • The combination of warm grilled chicken with cool mozzarella and tomatoes creates this perfect contrast that feels satisfying without being heavy.
  • You can prep the ingredients ahead and assemble everything in minutes, which means less stress and more time to actually sit down and enjoy your meal.
02 -
  • Let the chicken rest after grilling or all the juice will run out onto the cutting board instead of staying inside, and you'll end up with dry slices no matter how perfectly you cooked it.
  • Don't overdress the salad because the balsamic glaze is strong, and you can always add more at the table but you can't take it back once it's pooled at the bottom.
  • Use a hot grill and resist flipping the chicken too early, because those char marks only form when the meat has time to sear undisturbed.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and you don't end up with one end dry and the other still pink.
  • Warm your serving platter slightly before arranging the salad, because it keeps the chicken from cooling down too fast and makes everything feel more intentional.
  • Tear the basil leaves instead of cutting them to avoid bruising, and add them at the last possible moment so they stay bright green and fragrant.
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