Caprese Chicken Salad (Printable)

Grilled chicken paired with fresh mozzarella, tomatoes, basil, and a tangy balsamic drizzle.

# What You Need:

→ 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 - 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

# Directions:

01 - Preheat grill or grill pan over medium-high heat. In a small bowl, combine olive oil, Italian herbs, garlic powder, salt, and pepper. Rub mixture evenly over chicken breasts.
02 - 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.
03 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then reduce heat and simmer for 6 to 8 minutes, stirring occasionally, until syrupy. Remove from heat and let cool slightly.
04 - Arrange mixed greens on serving platter or individual plates. Top with sliced tomatoes, mozzarella, cherry tomatoes, red onion, and basil leaves.
05 - Layer sliced grilled chicken over salad. Drizzle with balsamic reduction immediately before serving.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like you spent hours planning it.
  • The warm-and-cool contrast makes it feel fancy enough for guests, casual enough for a Tuesday lunch.
  • It's naturally gluten-free and packed with protein, so it actually keeps you full.
02 -
  • Don't skip letting the chicken rest—I learned this the hard way when I cut into it immediately and watched all the juices spill onto my plate.
  • Fresh mozzarella really does matter here; the pre-shredded stuff won't have the same creamy, delicate quality.
  • The balsamic reduction must cool slightly before drizzling or it'll wilt the basil and warm the mozzarella in ways that feel off-balance.
03 -
  • Prepare all your components ahead of time, but assemble the salad no more than 10 minutes before serving for maximum freshness and texture contrast.
  • If your balsamic reduction seems too thin, you haven't reduced it long enough; if it's too thick, whisk in a teaspoon of warm water to loosen it back up.
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