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If you’re craving a salad that feels like a celebration on your plate, you’ve got to try this Grilled Chicken Caprese Salad Recipe. It’s the perfect harmony of smoky, juicy grilled chicken paired with fresh, creamy mozzarella, sun-ripened tomatoes, and a sweet-tangy balsamic glaze that ties everything together effortlessly. Each bite bursts with vibrant flavors and textures, making this dish much more than your average salad—it’s a true crowd-pleaser that’s as beautiful as it is delicious.
Ingredients You’ll Need
Putting together this Grilled Chicken Caprese Salad Recipe is a breeze thanks to its simple yet thoughtfully chosen ingredients. Each component brings something special, whether it’s the fresh basil’s fragrant punch or the tender chicken’s satisfying protein, creating a balance that’s colorful and flavorful.
- 2 boneless, skinless chicken breasts: The heart of the dish, grilled to juicy perfection ensuring a smoky, tender bite.
- 2 tablespoons olive oil: Helps the chicken marinate beautifully and adds richness.
- 1 teaspoon dried Italian herbs: A fragrant blend that seasons the chicken with classic Mediterranean flavor.
- 1/2 teaspoon garlic powder: Infuses savory depth into the chicken.
- 1/2 teaspoon salt: Essential for seasoning and balancing the flavors.
- 1/4 teaspoon black pepper: Adds a subtle kick and enhances the taste overall.
- 4 cups mixed salad greens: A fresh, crisp bed for the vibrant toppings.
- 2 large ripe tomatoes, sliced: Juicy and sweet, providing a burst of color and freshness.
- 8 ounces fresh mozzarella, sliced: Creamy, soft cheese that melts beautifully on the tongue.
- 1/2 cup fresh basil leaves: Brings that unmistakable herbal brightness every Caprese needs.
- 1/4 small red onion, thinly sliced: Adds gentle sharpness and crunch.
- 1/2 cup balsamic vinegar: Reduced into a luscious glaze that balances sweet and tangy notes.
- 1 tablespoon honey: Sweetens the balsamic glaze perfectly without overpowering.
- 2 tablespoons extra-virgin olive oil: Drizzled on the salad to enrich flavors and tie all elements together.
- Salt and pepper to taste: For final seasoning adjustments.
How to Make Grilled Chicken Caprese Salad Recipe
Step 1: Prepare the Balsamic Glaze
Start by combining the balsamic vinegar and honey in a small saucepan set over medium heat. Let the mixture come to a gentle simmer, stirring occasionally. You’ll notice it gradually thickening as it reduces by half, turning into a rich, syrupy glaze in about 8 to 10 minutes. This glaze will add a gorgeous glossy finish and a sweet-tart punch to your salad, so set it aside to cool while you work on the chicken.
Step 2: Marinate the Chicken
In a shallow dish, whisk together olive oil, dried Italian herbs, garlic powder, salt, and black pepper to create a flavorful marinade. Coat the chicken breasts evenly with this mixture, ensuring every inch soaks up those herbs and spices. If you have the time, let the chicken marinate for 10 minutes to deepen the flavor, although it will be tasty even if you grill right away.
Step 3: Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Lay the chicken breasts down carefully and grill each side for 6 to 7 minutes until fully cooked through and juicy inside. You’ll want to see clear juices and a slight char for that smoky essence. Once done, remove the chicken from the heat and give it a 5-minute rest to keep it tender and moist. Slice it into strips just before adding to your salad.
Step 4: Assemble the Salad Base
Arrange the mixed salad greens on a large platter or divide between plates for a beautiful presentation. Layer on the tomato slices, fresh mozzarella, and basil leaves, scattering the thin slices of red onion for an extra pop of flavor and crunch. This colorful mosaic is what makes the salad visually stunning and irresistibly fresh.
Step 5: Add the Chicken and Final Touches
Top your salad base with the sliced grilled chicken, then drizzle with extra-virgin olive oil. Give it a light seasoning of salt and pepper to awaken all the flavors. For the grand finale, generously drizzle the balsamic glaze over the entire salad. Serve promptly while the chicken is still warm, making every bite a perfect contrast of warm and cool sensations.
How to Serve Grilled Chicken Caprese Salad Recipe
Garnishes
Enhance your salad with a sprinkle of toasted pine nuts or a few cracked black peppercorns for texture and a touch of nuttiness. Fresh basil leaves torn just before serving will add vibrant color and an aromatic lift that feels truly special.
Side Dishes
This salad shines beautifully on its own but pairs wonderfully with a crusty baguette or garlic bread to soak up any extra balsamic glaze. A light pasta, such as lemony angel hair or garlic butter spaghetti, also complements the Italian-inspired flavors perfectly.
Creative Ways to Present
For a unique twist, try serving the salad in individual mason jars layered with ingredients for a portable picnic-style meal. Another fun idea is to serve it on wooden boards or slate platters, giving it that rustic, casual elegance that’s perfect for entertaining friends or family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover salad components separately if possible—store grilled chicken in an airtight container and cover salad greens and fresh toppings in another to maintain their texture. The balsamic glaze can be stored in a small jar in the fridge for easy reuse.
Freezing
Freezing this salad altogether is not recommended as fresh ingredients like tomatoes, mozzarella, and greens won’t hold up well. However, you can freeze the grilled chicken separately and thaw it gently when you want to recreate the salad later.
Reheating
Warm leftover grilled chicken gently in a skillet or microwave before adding it back to fresh greens and toppings. This retains the satisfying contrast between warm protein and crisp veggies, preserving the delightful experience of the original salad.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a juicier alternative and bring a slightly richer flavor. Just adjust the grilling time as thighs may take a bit longer to cook through.
What can I substitute for fresh mozzarella?
If fresh mozzarella is hard to find, burrata or even good-quality sliced mozzarella can work. Burrata adds extra creaminess while regular mozzarella maintains the classic texture.
Is there a vegetarian version of this salad?
Yes, simply omit the grilled chicken and perhaps add grilled portobello mushrooms or chickpeas for protein. The rest of the ingredients and balsamic glaze keep things vibrant and satisfying.
How long can I marinate the chicken?
While 10 minutes is sufficient, you can marinate the chicken for up to 2 hours in the fridge for deeper flavor without compromising texture.
Can I prepare the balsamic glaze ahead of time?
Definitely! The balsamic glaze keeps well in the fridge for up to a week and can be made days in advance to save time on the day you want to serve the salad.
Final Thoughts
This Grilled Chicken Caprese Salad Recipe has quickly become one of my absolute favorites to make when I want something impressive yet effortless. The lovely balance of smoky grilled chicken, fresh mozzarella, and that irresistible balsamic glaze makes every bite feel special. Give this recipe a try—you’ll soon find it’s a go-to for lunches, light dinners, or impressing guests with very little fuss.
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Grilled Chicken Caprese Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Salad
- Method: Grilling
- Cuisine: Italian
- Diet: Halal
Description
This Grilled Chicken Caprese Salad is a fresh and flavorful dish that combines tender grilled chicken breasts with classic Caprese ingredients like ripe tomatoes, fresh mozzarella, basil, and a sweet balsamic glaze. Perfect for a light lunch or dinner, this salad is bursting with Mediterranean flavors and colorful presentation.
Ingredients
For the Chicken Marinade and Grill
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Salad
- 4 cups mixed salad greens
- 2 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 1/2 cup fresh basil leaves
- 1/4 small red onion, thinly sliced
For the Balsamic Glaze and Dressing
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare Balsamic Glaze: In a small saucepan over medium heat, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Bring the mixture to a simmer, stirring occasionally, and cook until it is reduced by half and becomes syrupy, about 8 to 10 minutes. Remove from heat and set aside to cool.
- Prepare Chicken Marinade: In a shallow dish, mix 2 tablespoons olive oil, 1 teaspoon dried Italian herbs, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the 2 boneless, skinless chicken breasts and turn to coat evenly. Allow to marinate for 10 minutes if time permits to let the flavors infuse.
- Grill Chicken: Preheat a grill or grill pan to medium-high heat. Place the marinated chicken breasts on the grill and cook for 6 to 7 minutes per side, or until the chicken is fully cooked and juices run clear. Once done, remove from heat and let the chicken rest for 5 minutes to retain juices, then slice into strips.
- Assemble Base: Arrange 4 cups of mixed salad greens on a large platter or individual serving plates. Layer with the sliced tomatoes, sliced fresh mozzarella, and fresh basil leaves. Scatter thinly sliced red onion on top if using.
- Add Protein: Place the sliced grilled chicken evenly over the salad. Drizzle 2 tablespoons of extra-virgin olive oil on top and season lightly with salt and pepper to taste.
- Finish and Serve: Drizzle the prepared balsamic glaze generously over the salad. Serve immediately while the chicken is still warm for the best flavor and texture experience.
Notes
- You can substitute fresh mozzarella with bocconcini balls for a different texture.
- If you don’t have a grill, a grill pan or stovetop skillet works well to cook the chicken.
- The balsamic glaze can be stored in the refrigerator for up to a week and reheated gently before serving.
- For a lighter option, use less olive oil or omit the red onion if preferred.
- This salad pairs nicely with a crusty bread or a light white wine.
