Save My neighbor threw together this salad one July evening when tomatoes were at their peak, and I watched her work without a recipe, just instinct. She grilled chicken while reducing balsamic on the stove, and the kitchen filled with this wonderful caramelized sweetness mixed with char. I realized then that the best summer meals aren't complicated—they're about letting good ingredients shine. That night, everything came together in about thirty minutes, and honestly, it spoiled me for store-bought dressings forever.
I made this for my parents last summer when they visited, and my dad, who claims salads aren't real food, asked for seconds. The grilled chicken strips stayed warm enough to soften the mozzarella slightly at the edges, and the basil released its perfume when we tossed it all together. Sometimes a dish becomes memorable not because it's complicated, but because it changes someone's mind about what they thought they liked.
Ingredients
- Boneless, skinless chicken breasts: Two medium ones work perfectly, and if yours are particularly thick, gently pound them to an even thickness so they cook evenly without drying out.
- Olive oil: Use regular olive oil for cooking the chicken (it handles heat better) and reserve your good extra-virgin stuff for drizzling at the end where you'll actually taste it.
- Dried Italian herbs: A blend of oregano, basil, and thyme works beautifully, but honestly, I've made this with just oregano when that's what I had and never missed the rest.
- Garlic powder: Fresh garlic burns too quickly on high heat, so the powder keeps things safe and creates an even coating that sticks to the chicken.
- Mixed salad greens: Arugula gives you a peppery kick, spinach adds earthiness, and romaine provides that satisfying crunch—mix and match based on what looks fresh.
- Ripe tomatoes: This is where you can't compromise; hunt for tomatoes that smell sweet at the stem and yield slightly to pressure, ideally from a farmers market or your garden.
- Fresh mozzarella: The softer, fresher version makes all the difference, not the denser low-moisture type—it should have that creamy, almost melting quality.
- Fresh basil leaves: Tear them by hand right before serving instead of cutting with a knife, which bruises the delicate leaves and turns them dark.
- Balsamic vinegar: Splurge a little here if you can; cheap balsamic tastes thin and one-dimensional, while a decent aged version tastes like caramel and wine.
- Honey: This balances the vinegar's tartness and helps the glaze develop that glossy, syrupy texture that catches light on the plate.
Instructions
- Make your balsamic magic:
- Pour balsamic vinegar and honey into a small saucepan over medium heat, and let it bubble gently until it reduces by about half—you'll notice the color deepens and it becomes thick enough to coat the back of a spoon. This takes about eight to ten minutes, and you can't really rush it, but the wait is worth the glossy, intense result.
- Season and marinate the chicken:
- Mix olive oil with dried herbs, garlic powder, salt, and pepper in a shallow dish, then coat your chicken breasts thoroughly so every surface is covered. Even ten minutes of sitting in this mixture helps the flavors sink in, but honestly, you can cook it right away if you're hungry.
- Get that grill hot and ready:
- Heat your grill or grill pan to medium-high until you can hold your hand a few inches above it for only a few seconds. Pat the chicken dry before it hits the grill—moisture is the enemy of a good sear.
- Grill with confidence:
- Place chicken on the hot grill and resist the urge to move it around; let it sit for six to seven minutes until you see nice golden marks and it releases easily from the grates. Flip once and cook the other side for another six to seven minutes, checking that the thickest part is no longer pink inside and juices run clear.
- Rest your chicken like you mean it:
- Pull the chicken off the heat and let it rest for five minutes on a cutting board; this allows the juices to redistribute instead of running all over your plate when you slice it.
- Build your salad base:
- Arrange your mixed greens on a platter or individual plates, giving yourself room to layer without creating a pile that's impossible to eat gracefully.
- Layer with intention:
- Add tomato slices, then mozzarella, then scattered basil leaves and red onion if you like that bite; there's no wrong order here, just what appeals to your eye and palate.
- Crown it with sliced chicken:
- Slice your rested chicken into strips and arrange them across the top where they're visible and become the star of the plate.
- Dress and finish:
- Drizzle generously with your good olive oil, season lightly with salt and pepper, then finish with a good drizzle of that reduced balsamic glaze, letting some pool in the corners for the greens to soak up. Serve right away while the chicken is still slightly warm and everything is at its best.
Save One afternoon, I made this for a friend who'd been having a rough week, and she ate it slowly, noticing every flavor—the sweetness of the balsamic, how the warm chicken softened the cheese just slightly, the way basil suddenly became interesting instead of invisible. We didn't talk much while eating, but that quiet moment together felt like the real point of cooking.
Timing and Temperature Matter
The beauty of this dish is that every component should be slightly different in temperature—warm chicken, cool mozzarella, crisp greens. This contrast is what makes each bite interesting instead of boring. If you're making this ahead for guests, grill the chicken and prepare the salad base separately, then assemble just before serving so textures stay distinct and nothing gets soggy or wilted.
Why Balsamic Glaze Changes Everything
A plain balsamic vinegar tastes sharp and one-dimensional, but reducing it with honey transforms it into something almost like dessert—glossy, sweet, with complex notes underneath. The high heat concentrates the flavors and creates that syrupy consistency that clings to the greens instead of pooling in a puddle. Once you've made it once, you'll find yourself drizzling it on roasted vegetables, strawberries, and even vanilla ice cream because it's that useful.
Making It Your Own
The core of this dish is flexible enough to adapt based on what's in your kitchen or garden. Some nights I add sliced avocado if I have a ripe one, or toasted pine nuts for crunch, or even fresh corn if it's peak season. The point is respecting good ingredients and letting them work together without overthinking it.
- If you want more richness, add sliced avocado or a drizzle of basil-infused olive oil right before serving.
- Grilled shrimp works beautifully as a swap if chicken doesn't appeal, needing just four to five minutes per side on a hot grill.
- For vegetarians, simply double the mozzarella and maybe add some crispy chickpeas or white beans for protein and substance.
Save This salad exists in that happy space where you feel like you've cooked something impressive but didn't spend your whole evening in the kitchen. It's the kind of meal that reminds you why fresh ingredients and simple technique are the actual secret to good food.
Recipe FAQ
- → What is the best way to grill the chicken?
Preheat the grill to medium-high heat and cook chicken breasts for 6–7 minutes per side until fully cooked and juices run clear. Let rest before slicing.
- → How do you make the balsamic glaze?
Simmer balsamic vinegar and honey over medium heat until reduced by half and syrupy, usually about 8–10 minutes. Let cool before drizzling.
- → Can I substitute mozzarella with another cheese?
Fresh mozzarella offers creaminess without overpowering other ingredients, but burrata or soft goat cheese can be good alternatives.
- → What herbs are best for marinating the chicken?
Dried Italian herbs like oregano, basil, and thyme blend well with garlic powder, salt, and pepper for a flavorful marinade.
- → Is it possible to prepare this salad vegetarian?
Yes, omit the grilled chicken and consider adding grilled shrimp, avocado, or toasted pine nuts for added texture and protein.
- → What wine pairs well with this salad?
A crisp Sauvignon Blanc or light Pinot Grigio balances the salad's fresh and tangy flavors perfectly.