Chicken Caprese Fresh Salad

The first time I assembled this salad, it was a sweltering afternoon when my farmer's market haul seemed too good to waste, and I'd grabbed a rotisserie chicken out of sheer laziness. I sliced everything into the simplest arrangement on a white plate, drizzled it with balsamic, and something clicked—how could three good ingredients feel so complete? Now it's what I reach for when I want to taste summer without spending hours in the kitchen, and somehow it always feels like a small gift to myself.

My neighbor once asked what I was making when the smell of charred chicken drifted over the fence, and I invited her to eat with me right there on the porch. She said it reminded her of a trip to Capri, which somehow made the whole thing taste better—like I'd accidentally transported us somewhere just by knowing how to arrange a plate.

Ingredients

• Boneless, skinless chicken breasts (2, about 300 g): Choose breasts of similar thickness so they cook evenly; pound them gently if one side is noticeably thicker than the other.
• Olive oil (1 tbsp plus 2 tbsp extra virgin): The first bit goes on the chicken for the grill, while the extra virgin saves itself for the dressing where its flavor actually matters.
• Salt and black pepper: Season the chicken generously before it hits the heat, then taste the dressing and adjust—it's the only way to get it right.
• Dried Italian herbs (1/2 tsp, optional): If you skip this, the salad is still wonderful; include it if you like a hint of oregano and thyme beneath the char.
• Ripe tomatoes (3 medium, sliced): Pick ones that smell sweet and yield slightly to pressure; under-ripe tomatoes will make you regret this dish.
• Fresh mozzarella (200 g, sliced): Buy it the day you plan to make this—it goes downhill fast and deserves to be eaten at its peak creaminess.
• Fresh basil (1 cup leaves): Tear it by hand rather than cutting; your knife will bruise the leaves and turn them dark and bitter.
• Mixed salad greens (100 g, optional): A light bed underneath prevents the salad from feeling too heavy and adds a whisper of crunch.
• Balsamic glaze (2 tbsp): If you have actual balsamic vinegar, reduce it gently in a small pan until it coats the back of a spoon—it tastes even better than the store-bought version.
• Honey (1 tsp, optional): A tiny amount balances the vinegar's sharpness without making anything taste sweet.

Instructions

Get your grill ready:

Heat a grill or grill pan over medium-high heat for about five minutes—you'll know it's ready when you can barely hold your hand over it for more than a second. A hot surface is what gives you those beautiful sear marks.

Season and prepare the chicken:

Pat the chicken breasts dry with a paper towel, then rub them all over with olive oil, salt, pepper, and Italian herbs if you're using them. Let them sit for a minute so the seasoning clings to the surface.

Grill the chicken:

Lay the breasts on the grill and resist the urge to move them around—let them sit for six to seven minutes until you see a golden crust forming, then flip and cook the other side for six to seven minutes until the thickest part reaches 165°F on an instant-read thermometer. The juices should run clear, not pink.

Let it rest:

Place the cooked chicken on a clean cutting board and let it rest for five minutes—this keeps it moist and juicy rather than stringy when you slice into it.

Assemble your salad base:

On a large platter or individual plates, arrange tomato slices, mozzarella slices, and torn basil leaves in whatever pattern appeals to you. If you're using greens, lay those down first as a foundation.

Add the chicken:

Slice the rested chicken into half-inch strips and layer them over the salad while it's still warm—the slight heat softens the mozzarella just a touch.

Make the dressing:

In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and a tiny drizzle of honey if you're using it, then season with a pinch of salt and pepper. Taste a spoon—it should be bold and slightly sweet.

Finish and serve:

Drizzle the dressing over the salad just before serving, making sure every element gets a little love. A final scatter of fresh basil on top never goes amiss.

Save

I made this for my sister when she came home after her divorce, and we ate it standing in my kitchen without even sitting down, talking and laughing until the plates were empty. The simplicity of it felt right somehow—no fussing, just good things arranged beautifully, like a small act of care that didn't try too hard.

When to Serve This

This salad is perfect for warm-weather meals when your appetite wants something substantial but not heavy, and it's especially beautiful plated individually for guests. It also works as a next-day lunch if you store the components separately and assemble just before eating—the dressing keeps the greens from wilting that way.

Variations Worth Trying

Buffalo mozzarella has a richer, silkier texture than regular fresh mozzarella and elevates the whole dish if you can find it. Sliced avocado adds a creamy richness, while toasted pine nuts bring a nutty crunch that plays beautifully against the soft cheese.

Making It Your Own

Once you understand the bones of this salad, you'll find yourself riffing on it endlessly—sometimes with grilled peaches instead of tomatoes, or a handful of arugula for peppery bite. The technique is what matters: good protein, fresh dairy, bright herbs, and a dressing that ties everything together.

• Grill the chicken just before serving so it's still warm against the cool salad components.
• If you have fresh lemon juice on hand, use it alongside or instead of balsamic for a different kind of brightness.
• A pinch of red pepper flakes scattered over top adds heat and brings out the sweetness of the balsamic.

Save

This is the kind of recipe that reminds you why people cook in the first place—not from obligation, but because arranging good things on a plate and sharing them feels like its own kind of language. Make it whenever you want to feel like you've done something right without having to prove anything.

Recipe FAQs

→ What is the best way to grill the chicken?

Preheat your grill or grill pan to medium-high heat. Rub chicken breasts with olive oil, salt, pepper, and Italian herbs before grilling. Cook about 6–7 minutes per side until juices run clear.

→ Can I substitute mozzarella with another cheese?

Buffalo mozzarella provides a richer flavor, but fresh mozzarella or burrata can be used for a creamy texture that complements the tomatoes and basil.

→ How can I make the salad more flavorful?

Add sliced avocado or toasted pine nuts for extra texture and taste. A drizzle of honey in the dressing also enhances sweetness balancing the balsamic glaze.

→ Is this dish suitable for gluten-free diets?

Yes, all ingredients used are naturally gluten-free. Always check labels for any hidden allergens in condiments like balsamic glaze.

→ What wine pairs well with this chicken and caprese combination?

A crisp Sauvignon Blanc or a light Pinot Grigio complements the fresh flavors and balances the richness of mozzarella and grilled chicken well.