Grilled Chicken Caprese Salad (Print Version)

Juicy grilled chicken combined with tomatoes, mozzarella, basil, and balsamic glaze for a fresh meal.

# Ingredient List:

→ 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

# How to Make:

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. Remove from heat and 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.
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, fresh basil leaves, and red onion slices.
05 - Top the 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's ready in under 40 minutes, which means you can pull this together even on a busy weeknight without feeling rushed.
  • The balsamic glaze is where the magic happens—it transforms from tangy vinegar into something sweet and syrupy that makes everything taste restaurant-quality.
  • Chicken stays juicy and tender when you let it rest, and honestly, that five-minute pause makes all the difference.
02 -
  • Don't skip resting the chicken—I learned this the hard way when I rushed straight from grill to plate and ended up with meat that squeezed out all its moisture the second someone cut into it.
  • The balsamic glaze is forgiving, but if it reduces too far, it becomes hard and brittle when cool—keep it pourable even after it sets up completely.
  • Fresh mozzarella tastes completely different from what you're used to if you've only had the packaged kind, and it's worth seeking out for this dish.
03 -
  • Pound chicken breasts to an even half-inch thickness so they cook uniformly and stay juicy—thicker spots dry out while thinner ones cook through.
  • If fresh mozzarella isn't available, use burrata for something even creamier, or high-quality ricotta salata for a completely different angle.
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