Grilled Chicken Caprese Salad – the classic combination of tomatoes, fresh mozzarella, and basil with the addition of balsamic grilled chicken. Perfect for a summer dinner.
Caprese salad is a summer staple. With tomatoes, fresh mozzarella, basil, and balsamic, Caprese is fresh and so simple. Adding grilled chicken turns this delicious summer salad into an entree salad.
The chicken in this salad is extra special. It is marinated in the most delicious balsamic vinaigrette. This flavorful chicken takes this Caprese salad to the next level.
Grilled Chicken Caprese Salad
Start by making the balsamic vinaigrette and marinating the chicken. Allow 2-3 hours for marinating to pump up the flavor volume in the chicken. Then, grill the chicken until the internal temperature is 165 degrees. Let the chicken rest before slicing.
Combine the tomatoes, mozzarella, sliced chicken, and basil. Gently toss to combine and drizzle with balsamic vinegar. This salad makes a satisfying lunch or a light dinner. Perfect for warm summer days when minimal fuss is in order.
If you try this recipe, please leave a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
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Grilled chicken turns this summer favorite into a main dish.
- 6 tablespoons balsamic vinegar
- 1/4 cup grapeseed oil or similar
- 1/2 lemon, juiced
- 1/2 teaspoon basil
- 1/2 teaspoon parsley
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless skinless chicken breasts (approx 3-4 oz each)
- 1 cup grape tomatoes
- 1 cup small fresh mozzarella balls
- 1/3 cup fresh basil leaves (not packed)
- balsamic vinegar, to drizzle over top of salad
To a small bowl, add the vinegar, oil, lemon juice, basil, parsley, thyme, garlic, salt, and pepper. 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 degrees. Remove the chicken and let rest for 5 minutes.
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. Serve.