Grilled Chicken Caprese Salad (Printable)

Fresh grilled chicken paired with ripe tomatoes, mozzarella, and basil, finished with balsamic glaze. Perfect for lunch or dinner.

# 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

# How-To:

01 - Preheat a grill or grill pan to medium-high heat for 5 minutes.
02 - Rub the chicken breasts evenly with olive oil, salt, pepper, and dried Italian herbs.
03 - Grill the chicken breasts for 6-7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
04 - Arrange tomato slices, mozzarella slices, basil leaves, and mixed salad greens on a large platter or individual plates.
05 - Place the sliced grilled chicken over the salad components.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, and season with salt and pepper to taste.
07 - Drizzle the dressing evenly over the salad immediately before serving.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like something you'd order at a sunny Italian cafe.
  • Every bite has that perfect balance of creamy, tangy, and savory without feeling heavy.
  • You can prep the components ahead and assemble it right before guests arrive, making you look impressively calm.
  • It's one of those rare dishes that works as a quick weeknight dinner or a show stopping lunch spread.
02 -
  • Don't skip the resting time for the chicken or you'll lose all those precious juices onto your cutting board instead of keeping them in the meat.
  • Always dress this salad right before serving because balsamic glaze can make tomatoes weepy and greens wilted if it sits too long.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds to make it easier to drizzle.
03 -
  • Pound your chicken breasts to an even thickness before grilling so they cook at the same rate and stay tender all the way through.
  • Tear your basil leaves instead of cutting them with a knife to avoid bruising and that metallic taste.
  • If you want deeper flavor, marinate the chicken in olive oil, garlic, and herbs for an hour before grilling.
  • Use a grill pan with ridges to get those restaurant style char marks even if you don't have an outdoor grill.
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