Pin it There's something about assembling a Caprese Chicken Salad that makes me feel like I'm cooking with intention. I was standing in my kitchen on a warm afternoon, cherry tomatoes still warm from the farmers market, and I thought: why not take everything I love about Caprese and make it a proper meal? That first time, I grilled the chicken while the balsamic reduced into this glossy syrup, and when I piled it all together, it felt less like dinner prep and more like an edible love letter to summer.
I made this for my sister last summer when she was visiting, and she sat down halfway through eating and just stopped talking. Not in a bad way—in that way where food has said something words can't. She went back for seconds, and that's when I knew this wasn't just a recipe, it was something I'd be making again and again.
Ingredients
- 2 large boneless, skinless chicken breasts: The backbone of this salad, they need enough surface area to get a proper sear and develop flavor.
- 2 tbsp olive oil: Use something you actually like the taste of; this isn't the place to save money.
- 1 tsp dried Italian herbs (or mixed dried oregano and basil): The dried version works better than fresh here because it won't burn on the grill.
- ½ tsp garlic powder: This adds depth without raw garlic overpowering the delicate flavors.
- Salt and freshly ground black pepper, to taste: Season generously; the chicken is your main protein and needs to taste like something.
- 4 cups mixed salad greens (arugula, spinach, romaine): Pick something with personality, not iceberg lettuce.
- 2 large ripe tomatoes, sliced: This is crucial—mealy tomatoes will ruin the whole thing, so wait for summer or use your best judgment.
- 250 g fresh mozzarella cheese, sliced: Buy this the day you're cooking if possible; it makes a real difference.
- 1 cup cherry tomatoes, halved: The sweet ones are worth seeking out.
- 1 small red onion, thinly sliced: The sharpness keeps everything from getting too creamy.
- ½ cup fresh basil leaves: Tear them by hand just before serving so they don't bruise.
- ½ cup balsamic vinegar: Get the real stuff if you can; the cheap versions taste like sugar.
- 1 tbsp honey: This balances the vinegar's bite and helps it reduce into that gorgeous syrup.
Instructions
- Get your grill ready:
- Heat your grill or grill pan over medium-high heat until it's properly hot—you should feel the heat radiating from it and hear a gentle roar if you're using gas.
- Season the chicken:
- Mix the olive oil, Italian herbs, garlic powder, salt, and pepper in a small bowl, then rub it all over both sides of each chicken breast until they're evenly coated.
- Grill the chicken:
- Place the breasts on the hot grill and let them sit for 6 to 7 minutes without moving them—this is how they get that golden crust. Flip once and cook the other side for another 6 to 7 minutes until the juices run clear when you pierce the thickest part. This part is important: let them rest for 5 minutes before slicing, or all those beautiful juices will run right out onto your cutting board.
- Make the balsamic magic:
- While the chicken is grilling, pour the balsamic vinegar and honey into a small saucepan and bring it to a boil. Lower the heat and let it bubble gently for 6 to 8 minutes, stirring occasionally, until it thickens into a syrup that coats the back of a spoon. It will keep thickening as it cools, so don't reduce it too much.
- Build the salad:
- Spread your salad greens across a platter or divide them among plates, then layer on the sliced tomatoes, mozzarella, cherry tomato halves, and red onion slices.
- Add the protein:
- Slice the rested chicken into strips and arrange it over the top of the salad in whatever way makes you happy.
- Finish and serve:
- Drizzle the cooled balsamic reduction over everything just before serving—if you do it too early, the greens will wilt. Scatter the torn basil leaves over the top.
Pin it There's a moment when you pour that balsamic over everything and watch it pool in the glossiest way, and that's when it stops being just salad. It becomes something you've made with your own hands, something that tastes like care.
Why This Salad Works
The beauty of Caprese anything is that it's built on contrast—warm and cool, creamy and fresh, tangy and sweet. This version takes that beloved flavor combination and makes it substantial enough to be a real meal instead of a side. The grilled chicken brings warmth and smokiness, the mozzarella brings richness without heaviness, and the basil reminds you why you love eating in summer. Everything supports everything else.
When to Make This
This is summer food, but not in the way that means you can only make it then. I've made it in winter with greenhouse tomatoes and it was still good. The best time is when you have access to actually good tomatoes and fresh mozzarella, whenever that is for you. It's also brilliant for meal prep because you can grill the chicken the night before and assemble everything fresh when you're ready to eat.
Ways to Make It Your Own
There's no shame in taking shortcuts here if life is busy. A rotisserie chicken from the grocery store works beautifully and saves you the grilling step. You can add ripe avocado slices if you want more richness, or pine nuts if you want something crispy. Some people add a drizzle of really good olive oil in addition to the balsamic, and they're not wrong. This recipe is flexible enough to bend to what sounds good to you.
- Use leftover or rotisserie chicken to cut your time in half.
- Try adding avocado slices for creaminess or pine nuts for crunch.
- Drizzle with excellent olive oil alongside the balsamic if you're feeling generous.
Pin it This salad is the kind of meal that reminds you why you cook in the first place. Make it for someone you care about.
Recipe Q&A
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts are ideal for even grilling and slicing, but rotisserie chicken can also be used for convenience.
- → How do I make the balsamic reduction?
Simmer balsamic vinegar with honey over medium heat until thick and syrupy, stirring occasionally to prevent burning.
- → Can I substitute the fresh mozzarella?
Fresh mozzarella is preferred for its creaminess, but burrata or a mild soft cheese can be used as alternatives.
- → What salad greens complement the flavors best?
A mix of arugula, spinach, and romaine provides a fresh, peppery, and crisp base that balances the rich toppings.
- → How should the chicken be seasoned before grilling?
Rub the chicken with olive oil, dried Italian herbs, garlic powder, salt, and pepper for a flavorful and aromatic crust.
- → Is this dish suitable for a gluten-free diet?
Yes, it contains no gluten ingredients, but always verify salad dressings and cheeses for hidden gluten sources.