Grilled Chicken Caprese Salad (Printable)

A vibrant salad with grilled chicken, tomatoes, mozzarella, basil, and a sweet balsamic drizzle.

# Components:

→ Grilled Chicken

01 - 2 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper

→ Salad

07 - 4 cups mixed salad greens
08 - 2 large ripe tomatoes, sliced
09 - 8 ounces fresh mozzarella, sliced
10 - 1/2 cup fresh basil leaves
11 - 1/4 small red onion, thinly sliced

→ Balsamic Glaze

12 - 1/2 cup balsamic vinegar
13 - 1 tablespoon honey

→ Finishing

14 - 2 tablespoons extra-virgin olive oil
15 - Salt and pepper to taste

# Directions:

01 - In a small saucepan over medium heat, combine balsamic vinegar and honey. Bring to a simmer and cook, stirring occasionally, until reduced by half and syrupy, approximately 8 to 10 minutes. Set aside to cool.
02 - In a shallow dish, mix olive oil, Italian herbs, garlic powder, salt, and black pepper. Add chicken breasts, turning to coat evenly. Allow to marinate for 10 minutes if time permits.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes, then slice into strips.
04 - Arrange mixed greens on a platter or individual plates. Layer with tomato slices, mozzarella slices, and fresh basil leaves. Scatter red onion slices if desired.
05 - Top salad with sliced grilled chicken. Drizzle with extra-virgin olive oil and season lightly with salt and pepper.
06 - Drizzle generously with balsamic glaze. Serve immediately while chicken is warm.

# Expert Advice:

01 -
  • It tastes fancy but comes together faster than ordering takeout, no stress required.
  • The warm chicken against cool mozzarella and crisp greens creates this perfect temperature contrast that keeps you coming back for another bite.
  • Balsamic glaze is your secret weapon—it transforms everything it touches into something restaurant-quality.
02 -
  • Don't slice your chicken immediately after grilling—those five minutes of rest make the difference between juicy strips and dry ones because the muscle fibers relax and hold onto their moisture.
  • Fresh basil bruises and blackens when cut with a knife, so tear it with your fingers right before eating, which keeps it bright and aromatic instead of looking tired and dark.
03 -
  • Keep your grill or pan screaming hot before the chicken touches it—low heat will steam your chicken instead of searing it, and you'll miss that caramelized flavor.
  • Taste your balsamic glaze as it reduces and stop when it hits that sweet-tart balance that makes your mouth water, because it continues to thicken slightly as it cools.
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