Fresh Chicken Caprese Salad (Printable Version)

Fresh salad with grilled chicken, ripe tomatoes, mozzarella, and basil dressed in balsamic glaze. Perfect for lunch or dinner.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (10.6 oz)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon dried Italian herbs

→ Salad

06 - 3 medium ripe tomatoes, sliced
07 - 7 oz fresh mozzarella cheese, sliced
08 - 1 cup fresh basil leaves
09 - 3.5 oz mixed salad greens

→ Dressing

10 - 2 tablespoons extra virgin olive oil
11 - 2 tablespoons balsamic glaze
12 - 1 teaspoon honey
13 - Salt and black pepper to taste

# Directions:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Rub the chicken breasts with olive oil, salt, pepper, and dried Italian herbs if using.
03 - Grill the chicken for 6 to 7 minutes per side until cooked through and juices run clear. Remove from heat and let rest for 5 minutes, then slice thinly.
04 - Arrange the tomato slices, mozzarella slices, and basil leaves on a large platter or individual plates. Add mixed salad greens if desired.
05 - Layer the grilled chicken slices over the salad base.
06 - In a small bowl, whisk together extra virgin olive oil, balsamic glaze, honey, and season with salt and pepper to taste.
07 - Drizzle the dressing evenly over the salad immediately before serving.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout and tastes like you spent all afternoon in the kitchen.
  • Every ingredient shines on its own, so theres no heavy sauce to mask anything.
  • Leftovers actually get better as the flavors marry overnight in the fridge.
  • It works just as well on a weeknight as it does for company on the weekend.
02 -
  • Let the chicken rest after grilling, cutting into it too soon releases all the juices onto the cutting board instead of keeping them inside the meat.
  • Use a meat thermometer if you're unsure, overcooked chicken will ruin the whole dish no matter how good the other ingredients are.
  • Don't dress the salad until the last second, balsamic can make the greens wilt and the tomatoes weep if it sits too long.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook at the same rate and stay juicy all the way through.
  • Use buffalo mozzarella if you can find it, the creamy texture and delicate flavor make a noticeable difference.
  • If your balsamic glaze is too thick, warm it gently in the microwave for a few seconds so it drizzles smoothly.
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