Caprese Chicken Salad (Print Version)

Grilled chicken paired with tomatoes, mozzarella, basil, and a sweet balsamic drizzle for a fresh, savory dish.

# What You Need:

→ 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:

01 - Heat a grill or grill pan over medium-high heat.
02 - Combine olive oil, dried Italian herbs, garlic powder, salt, and pepper in a small bowl. Rub mixture evenly onto both sides of chicken breasts.
03 - Grill chicken breasts for 6 to 7 minutes per side until cooked through and juices run clear. Remove and let rest for 5 minutes before slicing 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 to cool slightly.
05 - Arrange mixed greens on a large platter or individual plates. Top with sliced tomatoes, mozzarella, cherry tomatoes, red onion, and fresh basil leaves.
06 - Layer sliced grilled chicken over the salad.
07 - Drizzle balsamic reduction over salad just before serving.

# Expert Advice:

01 -
  • It's ready in 35 minutes but tastes like you spent hours on it.
  • The warm grilled chicken against cool, crisp greens and creamy cheese creates this beautiful temperature contrast that keeps your palate interested.
  • Balsamic reduction adds a sophisticated tang that makes the whole dish feel less like a salad and more like actual food.
02 -
  • Never skip the 5-minute rest on the chicken—it's the difference between dry, rubbery meat and tender, juicy slices.
  • The balsamic reduction needs time to cool slightly or it'll wilt the greens and mozzarella if you pour it on too hot.
  • Buy your mozzarella on the day you're making this salad if possible, and keep it in the coldest part of your fridge until the last possible moment.
03 -
  • Slice the chicken at a slight angle with a sharp knife—it looks more elegant and keeps the slices from falling apart.
  • If you're making this ahead, keep the components separate and assemble everything just before serving, adding the balsamic reduction at the very end to avoid sogginess.
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