Caprese Chicken Salad (Printable Version)

Grilled chicken served with ripe tomatoes, fresh mozzarella, basil leaves, and a balsamic drizzle for vibrant flavors.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs (or mixed dried oregano and basil)
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 - In a small bowl, combine olive oil, Italian herbs, garlic powder, salt, and pepper. Rub mixture evenly over both sides of chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove and let rest for 5 minutes, then slice thinly.
04 - While chicken grills, combine balsamic vinegar and honey in a small saucepan. Bring to a boil, reduce heat, and simmer for 6 to 8 minutes until syrupy. Remove from heat and let cool slightly.
05 - Arrange salad greens on a large platter or plates. Layer sliced tomatoes, mozzarella, cherry tomatoes, red onion, and basil leaves on top.
06 - Place sliced grilled chicken over the salad.
07 - Drizzle balsamic reduction over the assembled salad just before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you spent the whole afternoon on it.
  • Grilled chicken stays incredibly juicy and tender when you let it rest, making this feel indulgent without being heavy.
  • The balsamic reduction takes it from simple to something special—that sweet-tangy glaze changes everything.
02 -
  • Do not skip the resting time on the chicken—I learned this the hard way when I tried to rush and ended up with dry, stringy meat that no amount of balsamic could save.
  • A homemade balsamic reduction tastes absolutely nothing like bottled balsamic vinegar; the concentrated sweetness and depth is what transforms this from a nice salad into something memorable.
  • Fresh mozzarella is different from regular mozzarella and absolutely cannot be substituted—it has a delicate creaminess that melts just slightly from the warm chicken and creates a texture you simply can't fake.
03 -
  • Pat your chicken breasts dry before seasoning so the oil-herb mixture sticks instead of sliding around, and the grill marks will be more dramatic and beautiful.
  • If your mozzarella is very cold from the fridge, it won't melt even slightly from the warm chicken—let it sit out for a few minutes so it's cool but not ice-cold, which also improves its flavor and creaminess.
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