Caprese chicken salad fresh basil (Printer-friendly)

Grilled chicken, fresh tomatoes, mozzarella, and basil combine with balsamic for a light dish.

# Required Ingredients:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried Italian herbs
04 - ½ 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 - ½ cup fresh basil leaves

→ Balsamic Reduction

12 - ½ cup balsamic vinegar
13 - 1 tablespoon honey

# How-To Steps:

01 - Preheat a grill or grill pan to medium-high heat.
02 - Combine olive oil, Italian herbs, garlic powder, salt, and pepper in a small bowl; rub evenly over both sides of the chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear; let rest for 5 minutes before slicing thinly.
04 - In a small saucepan, combine balsamic vinegar and honey; bring to a boil, reduce heat, and simmer for 6 to 8 minutes, stirring occasionally, until syrupy; remove from heat and let cool slightly.
05 - Arrange mixed salad greens on a large platter or individual plates; top with sliced tomatoes, mozzarella, cherry tomatoes, red onion, and basil leaves.
06 - Place the sliced grilled chicken over the salad evenly.
07 - Just before serving, drizzle the balsamic reduction over the salad and chicken.

# Expert Suggestions:

01 -
  • It comes together in under 35 minutes, which means you can have dinner on the table before the evening gets away from you.
  • The balsamic reduction transforms the whole dish—tangy, sweet, and glossy—it's the detail that makes people ask for the recipe.
  • Grilled chicken stays juicy, fresh basil keeps everything bright, and the mozzarella adds just enough richness without weighing you down.
02 -
  • Don't skip the resting step for the chicken—those 5 minutes keep it tender and juicy, not dry and stringy.
  • The balsamic reduction needs to cool slightly before you drizzle it, or it'll pool at the bottom instead of clinging to the leaves and cheese.
03 -
  • Pound your chicken breasts to an even thickness so they cook in the same amount of time—no dry edges and undercooked centers.
  • Tear basil by hand instead of cutting it with a knife; the leaves bruise less and taste fresher when you do it this way.
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