Caprese Chicken Salad (Printable)

Grilled chicken paired with fresh mozzarella, tomatoes, basil, and a balsamic drizzle for a flavorful meal.

# What Goes In:

→ 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

# How to Make It:

01 - Preheat a grill or grill pan to medium-high heat.
02 - In a small bowl, combine olive oil, dried Italian herbs, garlic powder, salt, and pepper. Coat both sides of the chicken breasts evenly with the mixture.
03 - Grill the chicken breasts for 6 to 7 minutes per side, until fully cooked and juices run clear. Transfer to a plate and let rest for 5 minutes, then slice thinly.
04 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, then reduce heat and simmer for 6 to 8 minutes, stirring occasionally until syrupy. Remove from heat and allow to cool slightly.
05 - Place mixed salad greens onto a serving platter or individual plates. Arrange sliced tomatoes, fresh mozzarella, cherry tomatoes, red onion, and basil leaves on top.
06 - Layer the sliced grilled chicken breast over the salad ingredients.
07 - Drizzle the balsamic reduction over the salad just before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes and tastes like you spent all afternoon in the kitchen.
  • The warm chicken against cool mozzarella and fresh basil hits different—it's comfort that doesn't feel heavy.
  • You can prep everything while the chicken cooks, so there's no frantic scrambling at the end.
02 -
  • If your balsamic reduction sits for more than 10 minutes, it'll harden into something closer to candy than a glaze—make it fresh and use it warm.
  • Don't assemble the salad more than 5 minutes before eating, or the greens will wilt from the warm chicken and the mozzarella will start to sweat.
03 -
  • Pat your mozzarella dry with a clean kitchen towel before slicing—any moisture will make it slide around on the plate and cool down faster than it should.
  • If you're making this ahead for a picnic or party, grill the chicken and make the balsamic reduction earlier in the day, but assemble everything just before you're ready to serve or transport it.
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