Chicken Caprese Salad is the perfect summer meal. Grilled balsamic marinated chicken is combined with the classic combination of tomatoes, fresh mozzarella, and basil.
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.
- 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 and a necessity in Caprese salad.
- Balsamic marinade - Balsamic vinegar adds tremendous flavor to the chicken and pairs beautifully with the flavors of Caprese.
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 degrees. 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.
- Use an instant-read thermometer to ensure the chicken is cooked to a safe internal temperature of 165 degrees.
- Set aside a small amount of the marinade (before adding the chicken) to use as dressing for the salad.
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Grilled Chicken Caprese Salad
- 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)
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 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 and olive oil. Serve.
- 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 degrees.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.