Caprese Chicken Salad (Printable Version)

A protein-packed salad with juicy grilled chicken, tomatoes, mozzarella, basil, and balsamic drizzle.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs (oregano and basil blend)
04 - ½ teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste

→ Salad

06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 2 large ripe tomatoes, sliced
08 - 9 ounces fresh mozzarella cheese, sliced
09 - 1 cup cherry tomatoes, halved
10 - 1 small red onion, thinly sliced
11 - ½ cup fresh basil leaves

→ Balsamic Reduction

12 - ½ cup balsamic vinegar
13 - 1 tablespoon honey

# Directions:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Combine olive oil, dried Italian herbs, garlic powder, salt, and pepper in a small bowl. Rub the seasoning mixture evenly over both sides of the chicken breasts.
03 - Grill the chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and allow to rest for 5 minutes, then slice thinly.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat and simmer for 6 to 8 minutes, stirring occasionally until syrupy. Remove from heat and let cool slightly.
05 - Arrange salad greens on a large serving platter or individual plates. Layer sliced tomatoes, fresh mozzarella, cherry tomatoes, red onion, and fresh basil leaves on top.
06 - Place the sliced grilled chicken atop the salad ingredients.
07 - Drizzle the balsamic reduction over the assembled salad just before serving.

# Expert Hints:

01 -
  • It tastes like summer in a bowl, even on the coldest days, and somehow feels both light and genuinely satisfying.
  • The whole thing comes together faster than you'd think, which means weeknight dinners suddenly feel less like a chore and more like an actual treat.
02 -
  • Slicing the chicken against the grain makes a real difference in tenderness, so pay attention to which direction the fibers run.
  • Don't dress or dress the salad too early or the greens will wilt; everything goes on the plate just before eating, which is one of those small kitchen habits that separates good from great.
03 -
  • Let your tomatoes come to room temperature before slicing them; cold tomatoes taste like almost nothing, and that's a crime when tomatoes are the main event.
  • Taste the balsamic reduction after it cools because sometimes you want more, and a quick drizzle right before eating makes all the difference in the final bite.
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