Grilled Chicken Caprese Salad (Printable)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil, drizzled with balsamic for a light Italian-inspired meal.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.5 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

# Directions:

01 - Preheat grill or grill pan over medium-high heat until ready for cooking.
02 - Rub chicken breasts with olive oil, salt, pepper, and dried Italian herbs on both sides.
03 - Grill chicken for 6 to 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 serving platter or individual plates.
05 - Place sliced grilled chicken over the salad arrangement.
06 - Whisk together extra virgin olive oil, balsamic glaze, honey, salt, and pepper in small bowl until combined.
07 - Drizzle dressing evenly over salad immediately before serving.

# Expert Tips:

01 -
  • Everything cooks in under half an hour, which means you can make this on a weeknight without feeling like you spent your whole evening in the kitchen.
  • The combination of warm grilled chicken and cool mozzarella creates this contrast that makes every bite feel deliberate and satisfying.
  • You can prep the components ahead and assemble right before serving, so it works for hosting without the stress.
  • It tastes fancy but uses ingredients you probably already have, or can grab quickly without hunting through specialty aisles.
02 -
  • Let the chicken rest after grilling, because cutting into it right away releases all the moisture and leaves you with dry, sad slices.
  • Do not dress the salad until the very last moment, especially if you are using greens, because they turn soggy and limp if they sit in liquid too long.
  • If your mozzarella is packed in water, pat it dry with a paper towel before slicing, or the extra moisture will dilute your dressing and make the salad watery.
03 -
  • Pound the chicken breasts to an even thickness before grilling, so they cook uniformly and you do not end up with a dry thin end and an undercooked thick middle.
  • Use buffalo mozzarella instead of regular mozzarella for a richer, creamier texture that melts in your mouth.
  • Char the tomatoes lightly on the grill before slicing them, it concentrates their sweetness and adds a smoky depth that elevates the whole dish.
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