Chicken Caprese Salad (Print Version)

Juicy grilled chicken paired with ripe tomatoes, fresh mozzarella, and basil with a balsamic glaze. Light, refreshing, and ready in 30 minutes.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.6 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Salad

06 - 3 medium ripe tomatoes, sliced
07 - 7 oz fresh mozzarella cheese, sliced
08 - 1 cup fresh basil leaves
09 - 3.5 oz mixed salad greens

→ Dressing

10 - 2 tablespoons extra virgin olive oil
11 - 2 tablespoons balsamic glaze
12 - 1 teaspoon honey
13 - Salt and black pepper to taste

# Directions:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Rub the chicken breasts with olive oil, salt, pepper, and dried Italian herbs.
03 - Grill the chicken for 6 to 7 minutes per side until cooked through and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing thinly.
04 - Arrange tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates. Add mixed salad greens if desired.
05 - Place the sliced grilled chicken over the salad base.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, and honey. Season with salt and pepper to taste.
07 - Drizzle the dressing evenly over the salad immediately before serving.

# Expert Advice:

01 -
  • It comes together in half an hour but tastes like you spent all day planning it.
  • The textures play off each other beautifully: warm grilled chicken against cool mozzarella and juicy tomatoes.
  • You can make it yours by tossing in greens, avocado, or even toasted pine nuts without losing the soul of the dish.
  • It feels indulgent and light at the same time, perfect when you want something satisfying without the heaviness.
02 -
  • Letting the chicken rest after grilling is non negotiable, cutting it too soon will leave a puddle of juices on your board instead of inside the meat.
  • Use ripe, in season tomatoes or the whole salad will taste flat, this isn't a dish that hides mediocre produce.
  • Drizzle the dressing right before serving or the basil will wilt and the greens will get soggy.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and you don't end up with dry edges and raw centers.
  • Invest in a good quality balsamic glaze, the cheap stuff can taste harsh and synthetic instead of sweet and complex.
  • Tear the basil leaves instead of cutting them to avoid bruising, and add them at the last possible moment for maximum freshness.
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