Caprese Chicken with Mozzarella (Printable Version)

A vibrant salad featuring grilled chicken, fresh mozzarella, tomatoes, basil, and balsamic reduction.

# What You 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 - 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 Make:

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 mixture evenly over chicken breasts.
03 - Grill chicken for 6 to 7 minutes per side until fully cooked and juices run clear. Let rest for 5 minutes, then slice thinly.
04 - In a small saucepan, combine balsamic vinegar and honey. Bring to a boil, then simmer for 6 to 8 minutes, stirring occasionally, until syrupy. Remove from heat and let cool slightly.
05 - Arrange mixed greens on a serving platter or individual plates. Top with sliced tomatoes, mozzarella, cherry tomatoes, red onion, and basil leaves.
06 - Layer sliced grilled chicken atop the salad ingredients.
07 - Drizzle balsamic reduction over the salad just before serving.

# Expert Tips:

01 -
  • It comes together faster than ordering takeout, yet feels like you've done something impressive.
  • The warm grilled chicken against cool, creamy mozzarella creates this textural magic that keeps you coming back for another bite.
  • Everything tastes like summer, which somehow matters even when it's not.
02 -
  • Don't skip the resting time on the chicken—it's the difference between something tender and something that tastes like a gym sock.
  • That balsamic reduction thickens as it cools, so you'll think it's not done until it sits for a minute and suddenly becomes glossy and perfect.
03 -
  • Slice the mozzarella last and keep it at room temperature so it's soft and yielding rather than cold and firm.
  • The difference between good balsamic and bad balsamic is startling—this is one place where spending a few extra dollars actually transforms the dish.
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