Go Back
–+ servings
Overhead shot of a large grilled chicken caprese salad on a serving platter
Print

Grilled Chicken Caprese Salad

This Caprese chicken salad is fresh, hearty, and packed with classic summer flavors like juicy tomatoes, fresh mozzarella, creamy avocado, basil, and balsamic vinegar. Tender marinated grilled chicken and a homemade honey balsamic dressing make this salad filling enough for dinner while still feeling light and refreshing.
Course Lunch, Salad
Cuisine European inspired, Fusion, International
Keyword Avocado, Balsamic dressing, Caprese, Grilled chicken, Hearty Salads, Mozzarella, Tomato
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 to 6

Ingredients

  • 1 ½-2 pounds chicken breasts, boneless and skinless 700-900 grams

For the chicken marinade and dressing:

  • 6 tablespoons balsamic vinegar
  • 6 tablespoons olive oil
  • ¼ cup honey
  • 2 teaspoons kosher salt
  • 1 teaspoon dried basil
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse ground pepper
  • ¼ teaspoon dried oregano

To assemble the salad:

  • 8-10 cups chopped romaine
  • 8 oz mini mozzarella balls, cut in half 225 grams
  • 1 cup cherry tomatoes cut in half
  • 1-2 avocados sliced
  • ¼ cup fresh basil leaves sliced thin or chopped
  • Balsamic glaze or balsamic reduction optional

Instructions

To marinate and grill the chicken:

  • In a mason jar, add all the ingredients for the marinade/dressing. Shake with a lid on until combined. Alternatively, you can whisk it all together in a liquid measuring cup or small mixing bowl.
    A glass bowl full of marinade and dressing for Grilled Chicken Caprese salad
  • Add ? cup of this marinade/dressing (save the rest to use as your salad dressing) to a zipper top bag and add the chicken. Squish around to cover the chicken. Marinate at least 2 hours up to 8 hours in the fridge.
    Chicken breasts marinating in a plastic bag
  • When ready to grill the chicken, remove from the fridge while you preheat your grill to medium heat for about 20 minutes. Aim for about 450F (230 C).
  • Oil the grill grates if needed and place the chicken pieces down.
  • Close and grill, flipping the chicken every 5 minutes until the chicken is cooked through.
    Two chicken breasts cooking on the grill
  • Remove the chicken from the grill and let rest for 10-15 minutes before slicing.

To assemble the salad:

  • Slice or dice the chicken
    Closeup of a sliced grilled chicken breasts on a salad next to cherry tomatoes and basil leaves
  • Add all the salad ingredients and the chicken to a large bowl,or layer them on a serving platter and toss with your desired amounts of dressing.
    Serving platter with a grilled chicken caprese salad with avocados, cherry tomatoes, mozzarella balls, and herbs on the side
  • Drizzle with balsamic glaze, if desired.
    Closeup shot of a spoon drizzling balsamic dressing over sliced chicken breasts on a salad platter

Notes

  • If you use normal table or sea salt, use half the amount.
  • If you want this salad totally cold, cook the chicken a day before serving and chill in the fridge before slicing.
  • You can cook the chicken on the stove instead of on the grill, if desired. Add a tablespoon of oil in a skillet over medium heat and cook, flipping halfway during cooking until chicken is done.
  • Dress individual bowls to be able to keep leftovers.