Why You’ll Love This Grilled Chicken Caprese Salad

• It’s a complete meal in one bowl. No need to fuss with multiple side dishes. The protein, fresh veggies, and healthy fats are all here, working together in perfect harmony.
• The textures are absolutely dreamy. You’ve got the smoky, slightly charred chicken against the cool, creamy mozzarella, the burst of juicy tomato, and the crisp greens. Every single bite is interesting.
• It’s incredibly versatile. Feel free to swap the greens, add some avocado, or even use peaches instead of tomatoes when they’re in season. This recipe is a fantastic template for creativity.
• It looks as good as it tastes. Let’s be honest, we eat with our eyes first. The vibrant red, white, and green arranged on a platter is just stunning. It’s a true showstopper with minimal effort.

Ingredients & Tools

• 2 boneless, skinless chicken breasts (about 1 lb or 450 g total)
• 3 tbsp extra virgin olive oil, divided
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1/2 tsp each of kosher salt and black pepper
• 4 cups mixed salad greens (arugula, romaine, or butter lettuce work well)
• 2 large heirloom or beefsteak tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced into 1/4-inch rounds
• 1/2 cup fresh basil leaves
• 1/3 cup balsamic vinegar
• 1 tbsp honey or maple syrup (optional, for glaze)

Tools: A grill or grill pan, tongs, a small saucepan, and a large platter for serving.

The quality of your ingredients really shines here, so this is the time to splurge on that beautiful bottle of olive oil and the freshest mozzarella you can find. The good stuff makes all the difference.

Serves: 2 | Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thickness is key. If your chicken breasts are very thick, I highly recommend pounding them to an even 1/2-inch thickness. This ensures they cook quickly and evenly without drying out.
• Don’t skip the fresh mozzarella. The soft, milky balls stored in water are what you’re after, not the low-moisture, block-style mozzarella. Let it sit at room temperature for 15 minutes before assembling the salad—it tastes so much better.
• Your tomatoes matter. In the summer, use the ripest, most flavorful tomatoes you can get your hands on. In the off-season, cherry or grape tomatoes can often be sweeter and more reliable than out-of-season large tomatoes.
• Make your own glaze. While you can buy balsamic glaze, reducing your own vinegar with a touch of honey is incredibly easy and allows you to control the sweetness. It’s worth the extra five minutes, I promise.

How to Make Grilled Chicken Caprese Salad

Serving Suggestions

Complementary Dishes

• Garlic Bread — It’s non-negotiable for sopping up any delicious juices and balsamic glaze left on the plate. A crusty baguette, toasted with garlic butter, is the perfect companion.
• Grilled Asparagus — Toss some asparagus spears in olive oil, salt, and pepper and throw them on the grill alongside the chicken for the last few minutes. It adds a lovely smoky vegetable element.
• Lemon Orzo — A simple, cold orzo pasta salad with lemon zest, parsley, and a little feta cheese would make this feel like a true summer feast.

Drinks

• A Crisp Pinot Grigio — The bright acidity and citrus notes in this white wine cut through the richness of the mozzarella and complement the fresh herbs beautifully.
• Sparkling Water with Citrus — For a non-alcoholic option, nothing beats ice-cold sparkling water with a squeeze of lemon or lime and a few fresh basil leaves muddled in.
• A Light Rosé — A dry rosé has the fruitiness to stand up to the tomatoes and the crispness to balance the entire dish. It just feels like summer in a glass.

Something Sweet

• Lemon Sorbet — After a meal full of robust flavors, a palate-cleansing scoop of tart, refreshing lemon sorbet is the perfect, light way to end.
• Affogato — This is the ultimate simple dessert. Just pour a shot of hot espresso over a scoop of vanilla gelato. It’s an Italian classic that fits the theme perfectly.
• Fresh Berries with Mascarpone — A bowl of mixed berries served with a dollop of creamy, slightly sweetened mascarpone cheese is effortless and elegant.

Top Mistakes to Avoid

• Mistake: Slicing the chicken immediately after grilling. I’ve messed this up before too, and all the precious juices end up on the cutting board instead of in the meat. Letting it rest for 5 minutes is non-negotiable for a juicy result.
• Mistake: Using a low-quality balsamic vinegar for the glaze. You don’t need a 100-year-old aged bottle, but a decent, moderately priced balsamic will reduce into a lovely sweet glaze. A super-cheap, harsh one will just taste sour.
• Mistake: Dressing the greens too early. If you toss the salad greens with dressing or even the olive oil too far in advance, they’ll wilt and lose their crisp texture. Assemble everything just before you’re ready to serve.
• Mistake: Overcooking the chicken. Chicken breasts go from juicy to dry very quickly. Use a meat thermometer if you have one—165°F is your target. If you don’t have one, make a small cut to check that the juices run clear and there’s no pink.

Expert Tips

• Tip: Get creative with your basil. Instead of just using whole leaves, try making a quick basil oil by blending a handful of basil with a 1/4 cup of olive oil until smooth. Drizzle this over the salad for an even more intense basil flavor in every bite.
• Tip: Add a touch of crunch. For a textural surprise, sprinkle some toasted pine nuts or chopped walnuts over the top right before serving. The nuttiness pairs wonderfully with the other ingredients.
• Tip: Make it a pasta salad. Turn this into a fantastic potluck dish by chopping the grilled chicken and tossing everything with cooled, cooked fusilli or farfalle pasta. Add a little more olive oil and balsamic to coat.
• Tip: Master the meal prep. You can grill the chicken and make the balsamic glaze up to 3 days in advance. Store them separately in the fridge. Then, assembly on a busy weeknight takes just 5 minutes.

FAQs

Can I make this salad ahead of time?
You can prep the components ahead, but I strongly recommend assembling it just before serving. Grill the chicken and make the glaze up to 3 days in advance. Slice the tomatoes and mozzarella the day of. If you assemble the entire salad hours ahead, the greens will wilt, the tomatoes will make everything watery, and the mozzarella can weep. The beauty of this dish is in its freshness!

What’s the best way to slice the mozzarella without it sticking?
This is a common frustration! Use a sharp, non-serrated knife and rinse it under hot water before each slice. The heat helps the blade glide through the soft cheese cleanly. Also, pat the mozzarella ball dry with a paper towel before slicing to remove excess moisture.

I don’t have a grill. Can I cook the chicken another way?
Absolutely! A grill pan on the stovetop will give you those beautiful marks. Alternatively, you can pan-sear it in a regular skillet over medium-high heat with a little oil, or even bake it at 400°F (200°C) for 18-20 minutes. You’ll lose a bit of the smoky flavor, but the salad will still be delicious.

Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are a great option! They are more forgiving and harder to dry out. Just adjust the cooking time accordingly, as they may take a few minutes longer. Their richer flavor pairs wonderfully with the balsamic glaze.

How can I make this recipe vegetarian?
It’s easy! Simply omit the chicken. You can add grilled halloumi cheese for a salty, grill-able element, or use large, grilled portobello mushroom caps sliced over the top. The marinade works beautifully on both halloumi and mushrooms.