Caprese Chicken Salad (Print Version)

Grilled chicken with fresh tomatoes, mozzarella, basil, and a sweet balsamic glaze in a colorful salad.

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - ½ teaspoon garlic powder
05 - Salt, to taste
06 - Freshly ground black pepper, to taste

→ Salad

07 - 4 cups mixed salad greens
08 - 2 large ripe tomatoes, sliced
09 - 9 ounces fresh mozzarella cheese, sliced
10 - 1 cup cherry tomatoes, halved
11 - 1 small red onion, thinly sliced
12 - ½ cup fresh basil leaves

→ Balsamic Reduction

13 - ½ cup balsamic vinegar
14 - 1 tablespoon honey

# Recipe Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a small bowl, combine olive oil, dried Italian herbs, garlic powder, salt, and pepper; rub 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 cooks, combine balsamic vinegar and honey in a small saucepan; bring to a boil, then simmer for 6 to 8 minutes until syrupy, stirring occasionally; remove from heat and let cool slightly.
05 - Arrange mixed greens on a large platter or plates; top with sliced tomatoes, mozzarella, cherry tomatoes, red onion, and basil leaves.
06 - Layer the sliced grilled chicken over the assembled salad.
07 - Drizzle the balsamic reduction over the salad just before serving.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, which means you can have dinner ready before anyone gets too hungry.
  • The contrast between juicy chicken, creamy mozzarella, and bright fresh basil tastes like you spent hours in the kitchen when really it's embarrassingly simple.
  • It's naturally gluten-free and packed with protein, so you don't have to compromise on feeling good about what you're eating.
02 -
  • Room-temperature tomatoes make an enormous difference—straight from the fridge, they taste like nothing, which I learned the hard way at a dinner where I was too rushed to let them warm up.
  • Don't skip the resting time on the chicken; those 5 minutes are when the juices redistribute, and cutting into it too soon turns your beautiful protein into something dry and disappointing.
03 -
  • Don't refrigerate the assembled salad—the greens will wilt and the mozzarella becomes less creamy once it cools down too much.
  • If your tomatoes are less than perfect, slice them thinner and let them sit with a pinch of salt for 10 minutes, which draws out their flavor and makes them taste riper than they are.
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