Grilled Chicken Caprese Salad

Summer evenings on the back porch taught me that the best meals don't need to be complicated. My neighbor Maria showed me how to layer tomatoes and mozzarella one August afternoon, and I watched her drizzle balsamic with the kind of confidence that comes from making something a thousand times. When I added grilled chicken to her classic arrangement, she just smiled and said sometimes tradition needs a little protein. That's how this salad became my answer to hot nights when turning on the oven felt impossible.

I made this for my sister's book club once, and three of them asked for the recipe before they even finished eating. One woman told me she'd been intimidated by fresh mozzarella her whole life, thinking it was only for fancy restaurants. Watching her take that first bite and realize how simple good food can be reminded me why I love cooking for people. The basil from my kitchen windowsill made the whole thing taste like it came from somewhere far more elegant than my slightly chaotic kitchen.

Ingredients

• Boneless, skinless chicken breasts: I flatten mine with a meat mallet to about an inch thick so they cook evenly and don't dry out on the grill.
• Olive oil for chicken: This helps the seasonings stick and creates those beautiful grill marks we're all secretly trying to achieve.
• Salt and black pepper: Simple seasoning lets the fresh ingredients shine without competing for attention.
• Dried Italian herbs: Optional but worth it when your fresh herb stash is running low, adds a subtle background note.
• Ripe tomatoes: Wait until they smell like summer and give slightly when pressed, underripe tomatoes will make you sad.
• Fresh mozzarella cheese: Get it from the deli section packed in water, not the shredded stuff, the texture is completely different.
• Fresh basil leaves: Tear these by hand right before serving, cutting them with a knife makes them turn brown faster.
• Mixed salad greens: I add these when I want more volume, but honestly the dish is perfect without them too.
• Extra virgin olive oil: Save your good bottle for this, you'll actually taste the difference in the dressing.
• Balsamic glaze: The thick syrupy kind works better than regular vinegar, it clings to everything instead of pooling at the bottom.
• Honey: Just a touch balances the acidity if your tomatoes are more tart than sweet.

Instructions

Get the grill ready:

Heat your grill or grill pan over medium high until you can hold your hand above it for only a few seconds. A properly heated surface is what gives you those restaurant style char marks.

Season the chicken:

Rub each breast with olive oil first, then sprinkle with salt, pepper, and Italian herbs if you're using them. The oil helps everything stick and keeps the meat from drying out.

Grill until golden:

Place the chicken on the hot grill and resist the urge to move it around, let it cook undisturbed for six to seven minutes per side. You'll know it's ready to flip when it releases easily from the grates.

Rest and slice:

Move the cooked chicken to a cutting board and let it sit for five minutes before slicing, this keeps all the juices inside instead of running all over your board. Cut it into thin slices on a slight diagonal because it looks nicer.

Build your base:

Arrange tomato slices and mozzarella on a large platter in whatever pattern makes you happy, I like alternating them in a circle. Tuck basil leaves between the slices and scatter greens around if you're using them.

Add the chicken:

Layer those warm sliced chicken pieces right over the top of your tomato and mozzarella arrangement. The heat from the chicken slightly softens the cheese in the most delicious way.

Mix the dressing:

Whisk together the extra virgin olive oil, balsamic glaze, and honey in a small bowl with a pinch of salt and pepper. Taste it and adjust the sweetness or acidity until it makes you want to drink it with a spoon.

Finish and serve:

Drizzle that dressing all over the salad right before you bring it to the table. Waiting until the last second keeps everything fresh and prevents the greens from wilting.

Save

My dad, who normally considers salad to be rabbit food, asked for seconds when I served this at a family dinner. He said the chicken made it real food, which is the highest compliment he's capable of giving vegetables. Watching him mop up the extra balsamic with a piece of bread made all the prep work worth it. Sometimes the best recipes are the ones that trick people into eating something fresh and healthy without even realizing it.

Making It Your Own

The vegetarian version works beautifully if you just skip the chicken and maybe add some white beans for protein. I've also grilled thick slices of halloumi cheese and used that instead, which gives you a satisfying salty chew. One friend swears by adding sliced avocado, and I can't argue with her because the creaminess does something magical with the balsamic. Pine nuts toasted in a dry pan for three minutes add a nutty crunch that makes this feel more like a composed dish than a simple salad.

Wine and Pairing Thoughts

A crisp Sauvignon Blanc cuts through the richness of the mozzarella in the best possible way. Light Pinot Grigio works too, especially if it's slightly chilled and served on a warm evening. I've even paired this with a dry rosé when I'm feeling fancy, and the fruitiness complements the tomatoes without overpowering anything. If you don't drink wine, sparkling water with a squeeze of lemon does the job of refreshing your palate between bites.

Storage and Advance Prep

You can grill the chicken up to two days ahead and keep it wrapped in the refrigerator, just slice it cold and let it come to room temperature before serving. The dressing actually improves if you make it a few hours early, the flavors meld together and become more rounded. Keep all your components separate until you're ready to eat, and this becomes the ultimate make ahead meal for entertaining.

• Store leftover dressed salad in an airtight container for one day maximum, though the tomatoes will get softer.
• Extra grilled chicken freezes well for up to three months if you wrap it tightly in plastic wrap then foil.
• Leftover balsamic dressing keeps in a jar in the fridge for two weeks and works on just about any salad you can imagine.

Save

This salad taught me that fancy food is often just simple ingredients treated with respect and brought together at the right moment. Make it once and it'll become your reliable answer to what's for dinner on those nights when you want something light but satisfying.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prepare the components individually up to a few hours ahead. Grill the chicken and store it in the refrigerator, and keep tomatoes and mozzarella separate. Assemble and dress just before serving to maintain the freshness and texture of the ingredients.

→ What's the best way to cook the chicken for this salad?

Grilling is ideal as it adds a smoky char and keeps the chicken juicy. Rub with olive oil and seasonings, then grill 6-7 minutes per side over medium-high heat. Let it rest briefly before slicing to ensure tenderness and even cooking throughout.

→ Can I substitute the mozzarella cheese?

Absolutely. Buffalo mozzarella offers a richer, creamier taste. You can also use burrata for decadence or goat cheese for a tangier flavor profile. Each cheese brings its own character to the salad.

→ How do I prevent the tomatoes from being watery?

Choose ripe, firm tomatoes and slice them shortly before assembly. Pat them dry with paper towels if excess moisture appears. Avoid storing the dressed salad for extended periods, as this can cause the vegetables to release additional liquid.

→ What wine pairs well with this salad?

A crisp Sauvignon Blanc or light Pinot Grigio complements the fresh, herbaceous flavors beautifully. These wines cut through the richness of the mozzarella and enhance the basil's aromatic qualities.

→ Can I make this vegetarian?

Yes, simply omit the chicken for a classic Caprese. To add substance and protein, consider including sliced avocado, toasted pine nuts, or white beans. The tomato, mozzarella, and basil combination remains delicious on its own.