Save Summer afternoons in my kitchen are never complete without the smell of chicken hitting a hot grill pan. One particularly warm Saturday, I threw open the windows, turned on some music, and realized I had tomatoes that needed using and a ball of mozzarella sitting in the fridge. What started as a need to clear out produce turned into one of my most requested meals. The sizzle of seasoned chicken, the bright red of sliced tomatoes, and that first bite of creamy mozzarella with basil became a weekly ritual. This salad isn't just food, it's proof that simple ingredients can feel like celebration.
I made this for a small dinner party once, and my friend who claimed she didn't like salads went back for seconds. She said it was the balsamic glaze that got her, that sweet tangy finish over everything. I watched her drag a piece of mozzarella through the pooled dressing on her plate and smile. That moment reminded me how a dish this uncomplicated can still surprise people. Now whenever someone says they need a crowd pleaser that won't stress them out, I send them straight to this recipe.
Ingredients
- Boneless, skinless chicken breasts: These grill fast and slice beautifully, but don't skip the resting time or you'll lose all the juices on your cutting board.
- Olive oil: Use it to coat the chicken before grilling so the seasonings stick and the meat stays moist under high heat.
- Salt and black pepper: Season generously, these are your flavor foundation and chicken needs more than you think.
- Dried Italian herbs: Optional but worth it for that extra herby note that ties everything to the basil later.
- Ripe tomatoes: They should smell sweet and feel heavy, this is not the time for pale winter tomatoes.
- Fresh mozzarella cheese: Go for the kind packed in water if you can, it has a delicate creaminess that pre-shredded just can't match.
- Fresh basil leaves: Tear them with your hands instead of chopping to keep the edges from bruising and turning dark.
- Mixed salad greens: Totally optional, but they add a peppery crunch that makes the salad feel more substantial.
- Extra virgin olive oil: Save your good bottle for the dressing, this is where quality really shows.
- Balsamic glaze: The thick, syrupy kind works best here, it clings to everything instead of pooling at the bottom.
- Honey: A small drizzle balances the acidity and makes the dressing taste rounded instead of sharp.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan over medium high heat until it's hot enough that a drop of water sizzles immediately. This ensures those beautiful char marks and keeps the chicken from sticking.
- Season the chicken:
- Rub each chicken breast all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if you're using them. Don't be shy, the seasoning needs to coat every inch.
- Grill until golden:
- Place the chicken on the hot grill and let it cook undisturbed for 6 to 7 minutes per side, you'll know it's done when the juices run clear and the internal temperature hits 165 degrees. Let it rest on a plate for 5 minutes before slicing so all that moisture stays inside.
- Build the salad base:
- Arrange your tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates, alternating them for a pretty presentation. Tuck in some mixed greens if you want extra volume and color.
- Add the chicken:
- Slice the rested chicken thinly on the diagonal and layer it over the tomatoes and mozzarella. The warm chicken will slightly soften the cheese, which is exactly what you want.
- Make the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey until it's smooth and glossy. Taste it and add a pinch of salt and pepper to balance everything out.
- Finish and serve:
- Drizzle the dressing evenly over the entire salad just before you bring it to the table. Serve immediately while the chicken is still slightly warm and the flavors are bright.
Save One evening I served this to my neighbor who was going through a rough week, and she sat on my porch with a plate in her lap and didn't say much for a while. When she finally spoke, she said it tasted like summer used to feel. I didn't ask her to explain because I understood. Some meals have a way of bringing you back to yourself, and this one does that for a lot of people. It's become my go to when I want to feed someone something that feels like care without trying too hard.
How to Make It Your Own
This salad is forgiving and loves a little improvisation. I've added sliced avocado when I had one sitting on the counter, and the creaminess played beautifully with the mozzarella. Toasted pine nuts give it a nutty crunch that makes every bite more interesting. If you want it vegetarian, just skip the chicken and maybe add some white beans or grilled zucchini for substance. I've also swapped in burrata when I'm feeling fancy, and the way it oozes into the dressing is something special. Don't be afraid to play with it, the bones of this recipe are strong enough to handle your creativity.
Pairing and Serving Ideas
This salad shines brightest when served on a big platter in the center of the table, family style. I like to pair it with a crisp Sauvignon Blanc or a light Pinot Grigio, something that won't compete with the balsamic. If wine isn't your thing, sparkling water with lemon works just as well. For a full meal, I'll serve it with crusty bread on the side so everyone can soak up the dressing. It's also fantastic as a packed lunch the next day, though I always keep the dressing separate until I'm ready to eat so nothing gets soggy.
Storage and Leftovers
If you have leftovers, store the chicken separately from the tomatoes, mozzarella, and greens in an airtight container in the fridge. The chicken will keep for up to three days and tastes great cold or gently reheated. The salad components are best eaten the same day, but if you must store them, keep the dressing in a separate jar and only dress what you plan to eat. I've learned the hard way that pre dressed salad turns into a sad, wilted mess overnight. When I meal prep, I'll grill extra chicken and keep all the components ready to assemble quickly on busy evenings.
- Always store the dressing separately to keep everything fresh and crisp.
- Grilled chicken can be sliced ahead and refrigerated for up to three days.
- Bring ingredients to room temperature before serving for the best flavor.
Save This salad has earned its place in my regular rotation because it never disappoints and always feels like a treat. I hope it becomes one of those recipes you reach for when you want something bright, satisfying, and effortlessly delicious.
Recipe FAQ
- → How do I know when the chicken is fully cooked?
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (74°C) or juices run clear when pierced with a knife. Let it rest for 5 minutes after cooking for optimal juiciness.
- → Can I prepare this salad ahead of time?
Grill and slice the chicken in advance, and prepare all components separately. Assemble the salad just before serving to keep the mozzarella creamy and fresh greens crisp. Store dressing separately until ready to serve.
- → What's the best way to slice the chicken?
After resting for 5 minutes, slice the chicken against the grain using a sharp knife. This creates tender, easier-to-eat pieces that showcase the juicy interior texture.
- → How can I make this vegetarian?
Simply omit the chicken and increase the mozzarella portions or add protein-rich alternatives like grilled tofu, chickpeas, or white beans. The tomato, basil, and mozzarella combination remains delicious on its own.
- → What wines pair well with this salad?
Light, crisp white wines work beautifully with this dish. Try a Sauvignon Blanc for herbaceous notes that complement the basil, or a light Pinot Grigio for delicate fruit flavors that won't overpower the fresh ingredients.
- → Is this salad gluten-free?
Yes, this salad is naturally gluten-free as written. However, always check balsamic glaze and Italian herb labels for any hidden gluten or cross-contamination warnings.