Caprese Chicken Salad (Print Version)

Grilled chicken paired with fresh tomatoes, mozzarella, basil, and a tangy balsamic glaze delivers a vibrant Italian experience.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs (oregano and basil blend)
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:

01 - Preheat the grill or grill pan to medium-high heat. In a small bowl, combine olive oil, dried Italian herbs, garlic powder, salt, and pepper; coat both sides of the chicken breasts evenly with the mixture.
02 - Place chicken on the grill and cook for 6 to 7 minutes per side or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before slicing thinly.
03 - While the chicken cooks, 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 and allow to cool slightly.
04 - Arrange mixed greens on a large platter or individual plates. Layer with sliced tomatoes, mozzarella, cherry tomatoes, red onion, and basil leaves.
05 - Top the salad with sliced grilled chicken breasts. Drizzle the balsamic reduction over the salad just before serving.

# Expert Tips:

01 -
  • It tastes like summer on a plate but comes together faster than you'd expect.
  • The chicken stays juicy and the warm balsamic against cool mozzarella is genuinely magical.
  • You get real nutrition and actual flavor in the same bite, no compromise.
02 -
  • Don't slice the chicken immediately after cooking; that five minute rest keeps it from drying out completely.
  • The balsamic reduction thickens as it cools, so pull it off heat a minute before it looks done, or it'll become too thick to drizzle.
03 -
  • Slice the chicken on a slight angle against the grain; it looks more professional and feels more tender when you bite into it.
  • If your tomatoes aren't quite ripe, slice them and let them sit at room temperature for a few hours before building the salad; they'll taste sweeter and more like themselves.
Go Back