Grilled Chicken Caprese Salad (Printable Version)

A vibrant salad featuring grilled chicken, ripe tomatoes, creamy mozzarella, basil, and a balsamic glaze.

# 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 Base

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

→ Finishing

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

# How-To Steps:

01 - Combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Transfer to a bowl to cool completely.
02 - Mix olive oil, dried Italian herbs, garlic powder, salt, and black pepper in a shallow dish. Add chicken breasts and turn to coat thoroughly with marinade. Allow to sit for 10 minutes.
03 - Preheat grill or grill pan to medium-high heat. Place chicken on hot surface and grill for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and 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 over the greens if desired.
05 - Top salad with sliced grilled chicken strips. Drizzle with extra-virgin olive oil and season lightly with salt and pepper.
06 - Generously drizzle balsamic reduction over the salad. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • Ready in under 40 minutes but tastes like you've been cooking all afternoon.
  • Works for weeknight dinners, meal prep, or impressing someone at a picnic without breaking a sweat.
  • The balsamic glaze is ridiculously easy and makes you feel like you know what you're doing in the kitchen.
02 -
  • Never put cold tomatoes in a salad you actually want to taste—room temperature tomatoes release their flavor properly.
  • The balsamic glaze must actually reduce and thicken or it'll taste like you just poured vinegar on your plate; don't skip this step or rush it.
03 -
  • Pat the mozzarella dry with paper towels before slicing so it doesn't release water that'll make the salad soggy.
  • Save that warm chicken and serve the salad within a few minutes of assembly—temperature contrast between hot chicken and cool greens is part of what makes this work.
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