Go Back
Chicken Caprese Salad-1

Chicken Caprese Salad

This Chicken Caprese Salad combines juicy grilled chicken breast with ripe tomatoes, creamy mozzarella, fragrant basil, and a tangy balsamic glaze. It's a light yet satisfying meal that's perfect for summer lunches or dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium boneless, skinless chicken breasts About 400g total.
  • 1 tablespoon olive oil Plus extra for brushing.
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 large vine-ripened tomatoes About 500g total.
  • 200 g fresh mozzarella cheese
  • 1 large bunch fresh basil leaves About 30g.
  • 4 cups baby spinach or arugula Optional.
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • 2 tablespoons extra virgin olive oil For dressing.

Equipment

  • 1 Cutting board
  • 1 Chef’s knife
  • 1 Grill pan or outdoor grill
  • 1 Salad bowl
  • 1 Whisk
  • 1 Small saucepan for balsamic glaze, optional

Method
 

  1. Preheat your grill pan or outdoor grill to medium-high heat.
  2. Brush the chicken breasts lightly with olive oil and season both sides with salt and pepper.
  3. Grill the chicken for about 6-7 minutes per side, until fully cooked and juices run clear. Internal temperature should reach 75°C (165°F). Set aside to rest.
  4. While the chicken is grilling, slice the tomatoes and mozzarella into 1cm thick rounds. Set aside.
  5. If making homemade balsamic glaze, place balsamic vinegar and honey in a small saucepan. Simmer over medium heat for 6-8 minutes until slightly thickened. Let cool.
  6. Slice the grilled chicken into 1cm strips.
  7. Arrange spinach or arugula (if using) on a large serving platter or divide onto 4 plates.
  8. Layer the tomato slices, mozzarella slices, and chicken strips attractively over the greens.
  9. Tuck fresh basil leaves between the layers.
  10. Whisk the 2 tablespoons olive oil with a pinch of salt and pepper. Drizzle over the salad.
  11. Drizzle balsamic glaze in thin lines over the top of the arranged salad.
  12. Serve immediately.

Notes

You may use store-bought balsamic glaze to save time.
For extra flavor, sprinkle with flaky sea salt before serving.
Try adding sliced avocado for a richer salad.
Chicken can be cooked ahead and chilled for convenience.