Caprese Chicken Salad Delight (Printable)

Grilled chicken blends with fresh mozzarella, tomatoes, basil, and balsamic for a flavorful, protein-packed meal.

# Ingredient List:

→ 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 - 1/2 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 - 1/2 cup fresh basil leaves

→ Balsamic Reduction

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

# Steps:

01 - Preheat a grill or grill pan over medium-high heat.
02 - In a small bowl, combine olive oil, dried Italian herbs, garlic powder, salt, and black pepper. Rub mixture evenly on both sides of chicken breasts.
03 - Grill chicken breasts for 6 to 7 minutes per side until fully cooked and juices run clear. Remove and let rest for 5 minutes before slicing thinly.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat to simmer for 6 to 8 minutes, stirring occasionally until syrupy. Remove from heat and let cool slightly.
05 - Arrange mixed greens on a large platter or individual plates. Top with sliced tomatoes, mozzarella, cherry tomatoes, red onion, and basil leaves.
06 - Layer sliced grilled chicken evenly over the salad components.
07 - Drizzle balsamic reduction over the salad just before serving.

# Expert Advice:

01 -
  • It's ready in 35 minutes, which means lunch or dinner without the stress of a long cooking day.
  • The warm chicken against cool greens and creamy cheese creates this textural moment that feels fancy but tastes like comfort.
  • You can make it with whatever salad greens you have, so there's zero ingredient pressure.
02 -
  • If your chicken breasts are thick, pound them to an even thickness before grilling so they cook at the same rate and nothing gets overdone while you're waiting for the thicker parts.
  • The balsamic reduction thickens more as it cools, so if you make it while the chicken grills, it'll be perfect by the time you plate—timing matters in subtle ways.
03 -
  • Don't slice the basil until you're ready to plate; it bruises and turns black if it sits cut for too long, and that saddens the whole dish.
  • If you're making this for guests, grill the chicken ahead of time and let it cool completely, then slice and refrigerate it; this way you can plate everything fresh and serve immediately without juggling timing.
Return