Grilled Chicken Caprese Salad (Printable Version)

Juicy grilled chicken, ripe tomatoes, mozzarella, basil, and balsamic glaze combine in a bright, flavorful salad.

# 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

→ Serving

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

# Directions:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook, stirring occasionally, until reduced by half and syrupy, approximately 8-10 minutes. Set aside to cool.
02 - In a shallow dish, mix olive oil, Italian herbs, garlic powder, salt, and black pepper. Add chicken breasts, turning to coat evenly. Allow to marinate for 10 minutes if time permits.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6-7 minutes per side until fully cooked with clear juices. Remove from heat and let rest for 5 minutes, then slice into strips.
04 - Arrange mixed greens on a platter or individual plates. Layer with tomato slices, mozzarella slices, and fresh basil leaves. Scatter red onion slices if desired.
05 - Top salad with sliced grilled chicken. Drizzle with extra-virgin olive oil and season lightly with salt and pepper.
06 - Finish with a generous drizzle of balsamic glaze. Serve immediately.

# Expert Hints:

01 -
  • It feels light and fresh but actually keeps you satisfied thanks to the protein-packed chicken and creamy mozzarella.
  • You can have it on the table in under 40 minutes, making it perfect for weeknights when you still want something that tastes intentional.
  • The balsamic glaze is ridiculously simple but tastes like you spent hours in the kitchen.
02 -
  • Don't skip the resting step for the chicken; I learned this the hard way by cutting right into a hot breast and watching all the juices run onto the plate instead of staying in the meat.
  • The balsamic glaze absolutely must reduce until it's syrupy or it'll just taste like sharp vinegar on your salad; you'll know it's right when it clings to the spoon.
03 -
  • Pound your chicken breasts to an even thickness before grilling so they cook uniformly and don't end up dry on the edges while still pink in the middle.
  • Make the balsamic glaze earlier in the day if you can; it keeps for days and means one less thing to think about when you're getting everything else ready.
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