Grilled Chicken Caprese Salad (Print Version)

A vibrant dish of grilled chicken, fresh tomatoes, mozzarella, basil, and a tangy balsamic glaze.

# What You'll Need:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Salad

07 - 4 cups mixed salad greens
08 - 2 large ripe tomatoes, sliced
09 - 8 ounces fresh mozzarella, sliced
10 - 1/2 cup fresh basil leaves
11 - 1/4 small red onion, thinly sliced

→ Balsamic Glaze

12 - 1/2 cup balsamic vinegar
13 - 1 tablespoon honey

→ Finishing

14 - 2 tablespoons extra-virgin olive oil
15 - Salt and pepper to taste

# Cooking Steps:

01 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Remove from heat and allow to cool completely.
02 - Mix olive oil, Italian herbs, garlic powder, salt, and black pepper in a shallow dish. Add chicken breasts and turn to coat thoroughly. Allow to marinate for 10 minutes if time permits.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and rest for 5 minutes, then slice into strips.
04 - Arrange mixed salad greens on a platter or individual plates. Layer with tomato slices, mozzarella slices, and fresh basil leaves. Add red onion slices if desired.
05 - Top assembled salad with sliced grilled chicken. Drizzle with extra-virgin olive oil and season lightly with salt and pepper.
06 - Drizzle generously with cooled balsamic glaze. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • It looks restaurant-worthy but takes less time than ordering takeout, which means you'll actually make it on weeknights.
  • The contrast between warm grilled chicken and cool, creamy mozzarella keeps every bite interesting and keeps you coming back for more.
02 -
  • Don't skip the resting time on the chicken, no matter how hungry you are, because those five minutes are what keeps it from becoming a dry, disappointing piece of protein.
  • The balsamic reduction actually matters tremendously, so don't pour it straight from the bottle and call it done, the cooking transforms the flavor entirely.
03 -
  • Slice the tomatoes and mozzarella just before assembly so they don't weep liquid and make the whole thing soggy.
  • Chicken cooked to exactly one hundred sixty-five degrees internal temperature stays juicy, so grab a thermometer if you tend to overthink doneness like I do.
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