Grilled Chicken Caprese Salad

I stumbled onto this salad during a week when my fridge was half empty and inspiration was running low. All I had were chicken breasts, a ball of mozzarella, and tomatoes from the market that were about to turn. Instead of panicking, I fired up the grill pan and let instinct take over. What came together in under half an hour felt like something I'd order at a cafe, only better because I knew exactly what went into it.

The first time I made this for friends, I plated it on a big wooden board and let everyone help themselves. Someone said it looked like something from a cookbook, which made me laugh because Id just winged the whole thing. We sat outside with glasses of cold white wine, and the basil smell mixed with the warm evening air. That night it became my go to whenever I want to feed people something that feels special without spending hours in the kitchen.

Ingredients

• Boneless, skinless chicken breasts: These grill quickly and slice beautifully, but dont skip the resting time or theyll lose all their juices on the cutting board.
• Olive oil for chicken: This helps the seasoning stick and keeps the meat from drying out on the grill.
• Salt, black pepper, dried Italian herbs: Simple seasoning is all you need here, the herbs add a subtle warmth but theyre optional if you want to keep it clean.
• Ripe tomatoes: Use the ripest ones you can find, their sweetness is what makes this salad sing.
• Fresh mozzarella cheese: Go for the soft kind packed in water, it has a creaminess that pre sliced just cant match.
• Fresh basil leaves: Dont chop them, tear them gently or leave them whole so they release their fragrance as you eat.
• Mixed salad greens: Totally optional, but they add a nice peppery crunch if you want more volume.
• Extra virgin olive oil: Use your good bottle here, it makes the dressing taste rich and fruity.
• Balsamic glaze or reduction: This is thicker and sweeter than regular vinegar, and it clings to everything perfectly.
• Honey: Just a teaspoon rounds out the acidity, but skip it if your balsamic is already sweet.

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Preheat the grill:

Get your grill or grill pan hot over medium high heat. You want it hot enough to sear the chicken and leave those beautiful char marks.

Season the chicken:

Rub the breasts all over with olive oil, then sprinkle with salt, pepper, and Italian herbs if using. Make sure every surface is coated so the flavor gets into every bite.

Grill the chicken:

Lay the chicken on the grill and let it cook undisturbed for 6 to 7 minutes per side. When the juices run clear and the internal temp hits 165 degrees, pull it off and let it rest for 5 minutes before slicing thinly.

Arrange the salad base:

On a large platter or individual plates, layer the tomato slices, mozzarella, and basil leaves. If youre using greens, scatter them underneath or around the edges.

Add the chicken:

Lay the sliced grilled chicken over the tomatoes and mozzarella. The warmth from the chicken will soften the cheese just a little, which is exactly what you want.

Make the dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if using. Season with a pinch of salt and pepper, then taste and adjust.

Drizzle and serve:

Pour the dressing over the entire salad just before serving. Dont do this too early or the greens will wilt and the tomatoes will get soggy.

Save

One summer evening I made this for myself after a long day and ate it on the back steps with a book in one hand and a fork in the other. The tomatoes were warm from sitting on the counter, the mozzarella was cool, and the contrast made every bite interesting. It wasnt fancy, but it felt like exactly what I needed. Thats when I realized this salad isnt just food, its a little moment of calm you can make whenever you need it.

Making It Your Own

Ive added sliced avocado when I had one sitting around, and the creaminess plays beautifully with the balsamic. Toasted pine nuts add a nutty crunch that makes it feel more substantial, and if you want it vegetarian, just skip the chicken and double the mozzarella. Sometimes Ill throw in a handful of arugula for a peppery bite, or swap the basil for fresh mint if Im feeling adventurous. This recipe is forgiving, so trust your instincts and use what you have.

Serving and Pairing

This salad works as a main dish for lunch or a light dinner, and it pairs beautifully with a crisp Sauvignon Blanc or a light Pinot Grigio. If youre feeding a crowd, serve it family style on a big platter and let everyone dig in. It also travels well to picnics or potlucks if you keep the dressing separate and drizzle it on just before serving. Leftovers are great the next day, though the basil will darken a bit and the chicken is best enjoyed at room temperature.

Storage and Timing

You can grill the chicken a few hours ahead and keep it covered in the fridge, then slice it just before serving. The dressing can be whisked together and stored in a jar in the fridge for up to three days, just give it a good shake before using. Once the salad is assembled and dressed, eat it within an hour or the greens will wilt and the tomatoes will release too much water. If you want to prep ahead, keep all the components separate and assemble everything at the last minute.

• Store leftover grilled chicken in an airtight container for up to three days.
• Keep the dressing in a sealed jar and shake well before each use.
• Assemble the salad just before serving to keep everything fresh and crisp.

Create smooth frozen drinks, slushies, and frappés for desserts and parties using juices, coffee, or wine.

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Save

This salad has become my answer to the question of what to make when I want something fresh, quick, and satisfying all at once. I hope it brings you the same easy joy it brings me every time I make it.

Recipe Questions & Answers

→ How long should I grill the chicken?

Grill chicken breasts for 6-7 minutes per side over medium-high heat until cooked through and juices run clear. Resting for 5 minutes after grilling keeps the meat juicy.

→ Can I make this salad ahead of time?

Prepare ingredients separately and assemble just before serving to prevent the salad from becoming soggy. Store chicken and dressing separately in the refrigerator for up to 2 days.

→ What type of mozzarella works best?

Fresh mozzarella or buffalo mozzarella provides the best texture and flavor. Avoid pre-shredded varieties, which contain starches that affect the salad's quality.

→ Is this salad vegetarian-friendly?

Yes, simply omit the chicken for a vegetarian version. Consider adding chickpeas, white beans, or toasted nuts for additional protein and substance.

→ Can I use a different dressing?

Absolutely. Try a lemon vinaigrette, pesto-based dressing, or red wine vinaigrette. The key is using quality extra virgin olive oil as the base.

→ What wine pairs well with this dish?

Crisp white wines like Sauvignon Blanc or light Pinot Grigio complement the fresh flavors beautifully. Alternatively, a light rosé works well.