Chicken Caprese Salad is the perfect summer meal. Grilled balsamic marinated chicken is combined with the classic combination of tomatoes, fresh mozzarella, and basil.
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Caprese Salad with Chicken
Caprese salad is a summer staple... so fresh and simple with tomatoes, basil, and mozzarella. Adding grilled chicken turns this delicious summer salad into a satisfying meal.
I love combining the flavors of Caprese with balsamic vinegar, so it seemed only right to marinate the chicken for this salad in a delicious balsamic marinade.
Pair this salad with crusty garlic bread or roasted baby potatoes for a casual summer meal.
Ingredient notes
- Chicken - I prefer using boneless skinless chicken breast. If you prefer chicken thighs, allow extra time to cook the chicken.
- Mozzarella balls - Look for fresh mozzarella, not the low-moisture variety that comes shredded or in block form. Look for mini balls called pearls, or larger ones such as bocconcini or ciliegine.
- Tomatoes - I prefer small varieties such as grape or cherry tomatoes. If using larger tomatoes, cut them into bite-sized pieces.
- Basil - Fresh is a must. It's so fragrant and flavorful.
- Balsamic marinade - Balsamic vinegar adds tremendous flavor to the chicken and pairs beautifully with the other flavors.
Step-by-step instructions
See the recipe card for the complete instructions and ingredient amounts.
- In a small bowl or mason jar, combine the balsamic marinade ingredients. Whisk or shake to combine.
- Add the chicken to a large zipper-top bag. Pour in the marinade and seal the bag, squishing the chicken around to make sure it is fully coated with the marinade.
- Marinate the chicken in the refrigerator for 2-3 hours.
- Grill the chicken over medium heat until the internal temperature of the chicken reaches 165℉. This will take approx. 5-7 minutes per side. Allow the chicken to rest before slicing.
- In a serving bowl, combine the tomatoes, mozzarella, sliced chicken, and basil. Drizzle with balsamic vinegar, gently toss, and serve.
Expert Tips
- Use an instant-read thermometer to ensure the chicken is cooked to a safe internal temperature of 165℉.
- Set aside a small amount of the marinade (before adding the chicken) to use as dressing for the salad.
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📖 Recipe Card
Grilled Chicken Caprese Salad
Ingredients
Balsamic Vinaigrette
- 6 tablespoons balsamic vinegar
- ¼ cup olive oil (or similar)
- ½ lemon (juiced)
- ½ teaspoon basil
- ½ teaspoon parsley
- ½ teaspoon thyme
- ½ teaspoon minced garlic
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
Chicken Caprese Salad
- 12-16 ounces boneless skinless chicken breasts
- 1 cup grape tomatoes (halved if desired)
- 1 cup small fresh mozzarella balls
- ⅓ cup fresh basil leaves
- balsamic vinegar (for drizzling over salad)
- olive oil (for drizzling over salad)
Instructions
Chicken and Marinade
- To a mason jar or small bowl, add the vinegar, oil, lemon juice, basil, parsley, thyme, garlic, salt, and pepper. Shake or whisk together until combined.
- Add the chicken breasts to a large zipper-top bag. Pour in the marinade. Seal the bag and massage the chicken to ensure the chicken is fully coated with the marinade.
- Refrigerate for 2-3 hours. Grill over medium heat 5-7 minutes per side until internal temperature reads 165℉. Remove the chicken and let rest for 5 minutes.
Caprese Salad
- Meanwhile, add the grape tomatoes and mozzarella to a large bowl. Slice the chicken and add to the bowl along with the fresh basil. Toss gently to combine. Arrange on a serving platter or in a bowl and drizzle with extra balsamic vinegar and olive oil. Serve.
Notes
- Optional - reserve a small amount of the marinade (before adding the raw chicken) to use as a dressing for the salad.
- Use an instant-read thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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