Grilled Chicken Caprese Salad

I was standing in my kitchen on a sweltering July afternoon, staring at a pile of tomatoes from my neighbor's garden and a pack of chicken breasts I'd forgotten to plan around. The heat made the idea of turning on the oven laughable, so I pulled out the grill pan instead. What started as improvisation turned into one of those meals that feels effortless but tastes like you tried, the kind where everyone asks for the recipe even though there's barely one to give. That's how this Chicken Caprese Salad became my warm weather savior.

The first time I made this for friends, I served it on a big wooden board in the backyard, and we ate it with our hands more than our forks. The chicken was still warm from the grill, and the mozzarella had that perfect pull when you bit into it. Someone said it tasted like vacation, and honestly, that's exactly what it feels like every time I make it now.

Ingredients

• Boneless, skinless chicken breasts: These grill quickly and stay juicy if you don't overcook them, and I've learned that pounding them to even thickness makes all the difference.
• Olive oil for chicken: A good rub with olive oil keeps the meat moist and helps the seasoning stick, plus it prevents sticking on the grill.
• Salt, black pepper, and dried Italian herbs: Simple seasoning that lets the chicken shine without competing with the fresh flavors in the salad.
• Ripe tomatoes: Use the ripest, juiciest ones you can find because they're the soul of this dish, and vine ripened or heirloom varieties make it even better.
• Fresh mozzarella cheese: The creamy, milky kind that comes packed in water is essential here, not the low moisture stuff meant for pizza.
• Fresh basil leaves: Tear them gently with your hands right before serving so they release their fragrance and don't bruise into dark spots.
• Mixed salad greens: Optional but nice for adding a peppery crunch and making the dish feel more like a full meal.
• Extra virgin olive oil: This is your finishing oil, so use something you'd want to taste, fruity and smooth.
• Balsamic glaze or reduction: The thick, syrupy kind that drizzles beautifully and adds that sweet tangy punch without making the salad soggy.
• Honey: Just a touch balances the acidity of the balsamic and rounds out the dressing.

Instructions

Get the grill ready:

Preheat your grill or grill pan over medium high heat until it's hot enough that a drop of water sizzles on contact. A properly heated surface gives you those gorgeous char marks and keeps the chicken from sticking.

Season the chicken:

Rub the chicken breasts all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you're using them. Make sure every inch is coated so the flavor goes all the way through.

Grill the chicken:

Lay the chicken on the grill and let it cook undisturbed for 6 to 7 minutes per side, resisting the urge to poke or flip it early. You'll know it's done when the juices run clear and the internal temperature hits 165 degrees, then let it rest for 5 minutes before slicing thinly against the grain.

Arrange the salad base:

On a large platter or individual plates, layer the tomato slices, mozzarella slices, and basil leaves in whatever pattern makes you happy. If you're using salad greens, scatter them underneath or around the edges for color and texture.

Add the chicken:

Lay the warm sliced chicken over the tomatoes and mozzarella, letting the pieces overlap slightly. The warmth from the chicken will start to soften the cheese just a little, which is exactly what you want.

Make the dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey until it's smooth and glossy. Taste it and adjust with a pinch of salt and pepper if needed.

Finish and serve:

Drizzle the dressing over the entire salad just before you bring it to the table, making sure everyone gets a bit of that tangy sweetness. Serve immediately while the chicken is still warm and the basil is fragrant.

Save to Pinterest

There's a moment when you set this down on the table and everyone goes quiet for just a second, taking in the colors and the smell of basil and balsamic. It's one of those dishes that makes people feel cared for without you having to say a word. I've served it at birthday lunches, after beach days, and on random Tuesdays when I needed something beautiful to look at, and it never fails to lift the mood.

Choosing Your Ingredients

The quality of your tomatoes and mozzarella will make or break this salad, so don't settle for sad supermarket tomatoes in January. Wait for summer when tomatoes are heavy and sweet, or seek out hothouse varieties that actually taste like something. For the mozzarella, look for the kind sitting in brine, often labeled as fresh or buffalo mozzarella, because it has that creamy texture and mild milky flavor that melts into every bite. If you can find it, buffalo mozzarella is worth the splurge for its richer, almost buttery taste.

Making It Your Own

This salad is a canvas, and I've played with it a hundred ways depending on what's in my fridge. Sliced avocado adds a creamy richness that makes it feel more filling, while toasted pine nuts or slivered almonds bring a nutty crunch that contrasts beautifully with the soft cheese. I've also thrown in arugula instead of mixed greens for a peppery bite, or added thinly sliced red onion for sharpness. Once, I grilled peaches and tucked them in with the tomatoes, and it was so good I almost cried.

Serving and Pairing Suggestions

This salad shines as a light main course on its own, but it's also fantastic alongside crusty bread or garlic crostini for scooping up every last bit of dressing. I love serving it with a chilled glass of Sauvignon Blanc or a light Pinot Grigio, something crisp that echoes the bright acidity of the tomatoes and balsamic. If you're feeding a crowd, double the recipe and serve it family style on a big platter, it's the kind of dish that invites people to linger at the table.

• Serve it on a wooden board or white platter to make the colors pop.
• Pair it with a simple pasta salad or roasted vegetables for a fuller spread.
• Leftovers can be turned into a killer sandwich the next day, just pile everything between ciabatta.

Save to Pinterest

This salad has a way of making ordinary days feel special, and I hope it does the same for you. Make it once, and I promise it'll become one of those recipes you return to again and again.

Recipe FAQs

→ Can I prepare this salad ahead of time?

Yes, you can grill the chicken and prep ingredients in advance. Store components separately and assemble with dressing just before serving to keep greens crisp and maintain optimal freshness.

→ What type of mozzarella works best?

Fresh mozzarella or buffalo mozzarella delivers the creamiest texture and richest flavor. Avoid pre-shredded varieties, which contain additives that affect taste and consistency.

→ How should I season the chicken?

Rub chicken breasts with olive oil, salt, pepper, and dried Italian herbs before grilling. This simple seasoning approach lets the quality ingredients shine while enhancing the overall flavor profile.

→ Can I make a vegetarian version?

Absolutely. Omit the chicken and add grilled vegetables like zucchini, eggplant, or bell peppers, or increase fresh mozzarella portions for a satisfying plant-based alternative.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or light Pinot Grigio complement the fresh basil and balsamic notes beautifully while cutting through the richness of the mozzarella.

→ How do I know when the chicken is fully cooked?

Grill for 6-7 minutes per side until juices run clear and internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing to retain moisture and tenderness.