Save There's something about the moment when you plate a salad that tastes like summer itself—when the warm chicken hits cool greens and you can smell the basil from across the kitchen. I stumbled onto this Caprese Chicken version on a weeknight when I had beautiful tomatoes and a piece of grilled chicken, and realized I didn't need to complicate things. The combination felt both elegant and effortless, like I'd discovered something I'd been missing.
I made this for a friend who'd just moved to the neighborhood, and watching her take that first bite—how her eyes lit up when the balsamic reduction hit her tongue—told me this was a keeper. She asked for the recipe before she'd even finished her plate, which is always the best compliment.
Ingredients
- Boneless, skinless chicken breasts (2 large): The blank canvas here—look for breasts that are roughly the same thickness so they cook evenly, and don't be afraid to butterfly them slightly if one side seems thicker.
- Olive oil (2 tbsp): Use something you actually enjoy tasting, because it's not being cooked down into obscurity.
- Dried Italian herbs, oregano, and basil (1 tsp mixed or separated): These create a flavorful crust on the chicken without overwhelming the fresh basil that comes later.
- Garlic powder (½ tsp): It stays on the chicken rather than melting into oil, so it adds little pockets of garlic flavor.
- Salt and freshly ground black pepper: Generous handfuls matter here—taste as you go.
- Mixed salad greens (4 cups): Arugula, spinach, or romaine all work, and that peppery bite from arugula actually complements the balsamic beautifully.
- Ripe tomatoes (2 large), sliced: This is where season matters—use the best tomatoes you can find, and if you're in winter, cherry tomatoes become your friend.
- Fresh mozzarella (250 g): The difference between this and regular mozzarella is night and day; seek out the creamy, delicate version.
- Cherry tomatoes (1 cup, halved): They add brightness and sweetness that balances the acidity of the balsamic.
- Red onion (1 small, thinly sliced): The sharpness cuts through the richness, and thin slices soften slightly as they sit.
- Fresh basil leaves (½ cup): Add these just before serving so they don't bruise or darken.
- Balsamic vinegar (½ cup) and honey (1 tbsp): The honey rounds out the vinegar's bite and creates that gorgeous syrupy consistency.
Instructions
- Get your grill ready:
- Heat a grill or grill pan over medium-high heat for a few minutes—you want it hot enough that the chicken sizzles the moment it touches down, but not so blazing that the outside burns before the inside cooks.
- Season the chicken:
- Mix olive oil, dried herbs, garlic powder, salt, and pepper into a paste, then massage it all over both sides of the chicken breasts. Don't be shy; the herbs need good contact with the meat.
- Grill until golden:
- Place chicken on the hot grill and resist the urge to move it around—let it sit for 6 to 7 minutes until you see caramelized grill marks, then flip and cook the other side for another 6 to 7 minutes. You'll know it's done when the juices run clear and the thickest part reads 165°F.
- Let it rest:
- Set the chicken aside on a cutting board for at least 5 minutes; this keeps it incredibly juicy when you slice it.
- Make the balsamic magic:
- While the chicken rests, pour balsamic vinegar and honey into a small saucepan and bring it to a boil, then lower the heat and let it bubble gently for 6 to 8 minutes, stirring occasionally. It should reduce to about a quarter of its original volume and coat the back of a spoon.
- Assemble your salad:
- Spread the salad greens across a platter or divide them among plates, then layer on the sliced tomatoes, mozzarella rounds, cherry tomatoes, and red onion slivers.
- Add the chicken:
- Slice the rested chicken thinly and arrange it over the top of the salad in a way that looks inviting.
- Finish with the reduction:
- Drizzle the cooled balsamic reduction over everything just before serving, and scatter the fresh basil leaves on top.
Save There's a quiet moment that always comes when everyone at the table goes silent for a second after the first bite—not in awkwardness, but in that small recognition of something being exactly right. That's what this salad does.
Why This Salad Feels Like Summer
Even in the middle of winter, when you're using the best tomatoes you can find, this dish captures that feeling of sitting outside with something fresh and light. The combination of warm and cold, creamy and crisp, herbaceous and tangy hits all the notes that make summer eating so satisfying. It's one of those dishes that reminds you why fresh ingredients matter.
The Magic of Good Mozzarella
I learned this the hard way by using regular, rubbery mozzarella the first time and wondering why the salad felt one-dimensional. Fresh mozzarella—the kind that's creamy and slightly warm when you slice it—changes everything because it actually contributes texture and flavor rather than just sitting there. It's the difference between a salad that's good and one that's memorable.
Quick Variations and Shortcuts
This recipe is flexible enough to work with what you have on hand, and sometimes constraints lead to discovering something even better than the original. Don't treat the ingredient list as law; treat it as a suggestion grounded in what actually works. The backbone—grilled chicken, fresh tomatoes, mozzarella, and basil—is what matters.
- Use rotisserie chicken if you're short on time, just warm it gently so it doesn't dry out.
- Add sliced avocado or pine nuts if you want extra richness or crunch.
- Toss in some grilled zucchini or eggplant if you want to stretch it further and add vegetables.
Save This is the kind of recipe that becomes part of your regular rotation because it's simple enough for a Tuesday but impressive enough for when people matter. Once you make it, you'll find yourself reaching for it again and again.
Recipe FAQ
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts work best as they grill evenly and remain tender with proper seasoning.
- → How is the balsamic reduction made?
Simmer balsamic vinegar with honey until it thickens to a syrupy consistency, adding a sweet and tangy glaze to the salad.
- → Can I use other greens besides the suggested mix?
Yes, a combination of arugula, spinach, and romaine works well, but you can substitute or add any fresh salad greens to taste.
- → Is mozzarella best fresh or shredded?
Fresh mozzarella sliced thinly pairs beautifully with the other fresh ingredients, providing creamy texture and mild flavor.
- → How long should the chicken rest after grilling?
Allow the grilled chicken to rest for about 5 minutes to retain juices, making the slices moist and flavorful.
- → Can this dish be prepared ahead of time?
You can grill and slice the chicken in advance and prepare the balsamic glaze ahead, but combine all just before serving to keep textures fresh.