Caprese chicken salad fresh basil (Printable)

Grilled chicken paired with tomatoes, mozzarella, basil, and tangy balsamic reduction for a fresh dish.

# What you'll need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs (or mixed dried oregano and basil)
04 - 1/2 teaspoon garlic powder
05 - Salt and freshly ground black pepper, to taste

→ Salad

06 - 4 cups mixed salad greens (arugula, spinach, romaine)
07 - 2 large ripe tomatoes, sliced
08 - 9 ounces fresh mozzarella cheese, sliced
09 - 1 cup cherry tomatoes, halved
10 - 1 small red onion, thinly sliced
11 - 1/2 cup fresh basil leaves

→ Balsamic Reduction

12 - 1/2 cup balsamic vinegar
13 - 1 tablespoon honey

# Method:

01 - Preheat a grill or grill pan over medium-high heat.
02 - Combine olive oil, Italian herbs, garlic powder, salt, and pepper in a small bowl. Rub seasoning evenly over both sides of chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Allow to rest for 5 minutes, then slice thinly.
04 - Combine balsamic vinegar and honey in a small saucepan. Bring to a boil, reduce heat, and simmer 6 to 8 minutes, stirring occasionally, until syrupy. Remove from heat and let cool slightly.
05 - Arrange salad greens on a large platter or individual plates. Top with sliced tomatoes, mozzarella cheese, cherry tomatoes, red onion, and basil leaves.
06 - Layer sliced grilled chicken over the assembled salad.
07 - Drizzle balsamic reduction over salad just before serving.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, making weeknight dinners feel intentional rather than rushed.
  • The balsamic reduction is where the magic happens—tangy, sweet, and somehow worth the five minutes it takes to make.
  • You get real protein and vegetables in one bowl, so no side dishes required unless you want them.
02 -
  • Don't skip letting the chicken rest—I learned this the hard way when I cut into it too early and it turned dry despite being perfectly cooked.
  • The balsamic reduction is non-negotiable; bottled vinaigrette will never give you that concentrated, luxurious flavor that makes people ask what they're tasting.
  • Tear the basil, don't chop it—a knife bruises the leaves and turns them dark and bitter within minutes.
03 -
  • Use rotisserie chicken on nights when you're too tired to grill but still want something that feels intentional and fresh.
  • Don't dress this salad more than five minutes before serving; the greens will wilt under the weight of the reduction.
  • A mandoline makes slicing the red onion paper-thin and almost sweet, which changes the whole balance of the dish.
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