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
Scale
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.
