Name: Grilled Chicken Caprese Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 4 4-ounce chicken breast cutlets (pounded thin); 1 teaspoon extra virgin olive oil; 1 teaspoon kosher salt (and fresh black pepper, to taste); 1/2 teaspoon garlic powder; 1/2 teaspoon dried Italian seasoning; 6 cups baby arugula; 4 ounces fresh mozzarella (sliced thin); 3 cups grape tomatoes (halved); 2 tablespoons balsamic glaze; 2 tablespoons fresh basil leaves (chopped)

Jump to Recipe

If there’s a dish that perfectly embodies warm-weather dining, it’s Grilled Chicken Caprese Salad. This vibrant salad brings together juicy grilled chicken, creamy mozzarella, sweet tomatoes, peppery arugula, and a splash of balsamic glaze for a fresh and utterly satisfying meal. Whether you’re serving lunch on the patio or looking for a speedy weeknight dinner with maximum flavor, this recipe delivers all the best parts of summer on one glorious plate.

Grilled Chicken Caprese Salad Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic here comes from using simple, high-quality ingredients that each bring their own personality and flair. These essentials create a beautiful contrast of flavors, textures, and colors you’ll crave again and again.

Chicken Breast Cutlets: Pounded thin so they grill quickly and stay extra juicy—perfect for those busy nights or grilling sessions.
Extra Virgin Olive Oil: Helps seal in moisture and flavor while adding a subtle richness to the chicken and salad.
Kosher Salt and Fresh Black Pepper: Don’t underestimate the power of seasoning—this duo boosts every bite.
Garlic Powder: Adds a gentle, aromatic kick to the chicken without overwhelming the fresh ingredients.
Dried Italian Seasoning: A pantry staple that gives your chicken classic, herbaceous undertones.
Baby Arugula: Its peppery bite is the backdrop of this dish, making each mouthful lively and fresh.
Fresh Mozzarella: Sliced thin, it melts beautifully over the warm chicken and brings a creamy, milky balance.
Grape Tomatoes: Halved for a burst of sweetness that perfectly complements the savory elements.
Balsamic Glaze: Use this for an irresistibly tangy-sweet finish—it ties everything together in every forkful.
Fresh Basil Leaves: Chopped and sprinkled for color and that signature Caprese fragrance you can’t resist.

How to Make Grilled Chicken Caprese Salad

Step 1: Season the Chicken

Start by taking your chicken cutlets and rubbing them with extra virgin olive oil. Then sprinkle them generously with kosher salt, fresh cracked pepper, garlic powder, and dried Italian seasoning. This quick marinade infuses every piece with mouthwatering flavor and ensures the chicken stays juicy on the grill.

Step 2: Fire Up the Grill

Preheat your grill (or grill pan) to medium-high. Make sure the grates are cleaned and lightly oiled so the chicken won’t stick. If you’re using a grill pan indoors, a quick spritz of oil is all you need. The sizzle is your promise of delicious things to come!

Step 3: Ready the Arugula Base

While the grill heats, evenly divide the baby arugula among four plates. Each serving will get about a cup and a half, creating a lush, peppery bed for all the beautiful toppings. This is the green canvas for your Grilled Chicken Caprese Salad masterpiece.

Step 4: Grill and Top with Mozzarella

Place the seasoned chicken cutlets on the hot grill. Grill for two to three minutes per side, or until the chicken is cooked through with gorgeous grill marks. In the last minute of grilling, add thin slices of mozzarella over each cutlet—let it melt just enough for creamy ribbons that drape over the chicken. Transfer each piece to a plate of arugula as soon as the cheese is glorious and melty.

Step 5: Assemble and Finish

Scatter halved grape tomatoes right over the warm, cheese-topped chicken. Generously drizzle with balsamic glaze, then shower the whole salad with chopped fresh basil. What you get is a mouthwatering Grilled Chicken Caprese Salad that’s equal parts hearty, fresh, and full of lively colors.

How to Serve Grilled Chicken Caprese Salad

Garnishes

For the finishing touch, a final sprinkle of fresh basil or a few cracks of black pepper makes every plate pop. Sometimes I add a pinch of flaky sea salt for a briny burst. If you’re feeling extra fancy, a few whole basil leaves or edible flowers can take your Grilled Chicken Caprese Salad to restaurant-worthy status.

Side Dishes

This salad already covers all your bases, but a hunk of crusty bread (think ciabatta or sourdough) is perfect for sopping up that heavenly balsamic glaze and any cheesy bits left on the plate. If you want a more substantial spread, pair it with a chilled bowl of gazpacho or crunchy grilled veggies for even more summer garden goodness.

Creative Ways to Present

Try stacking the salad as individual towers: layer arugula, chicken, melted mozzarella, tomatoes, and basil in neat rounds for a fun twist. For a picnic, make it a hearty wrap by tucking all the Grilled Chicken Caprese Salad ingredients into a soft flour tortilla. Or, serve it family-style on a big platter, letting guests build their own stunning salad creations.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (lucky you!), store the grilled chicken, mozzarella, and tomatoes together in an airtight container. Keep the arugula and basil separate to prevent them from wilting. Everything stays fresh in the fridge for up to two days—ideal for a grab-and-go lunch.

Freezing

While the salad as a whole doesn’t freeze well (thanks to the fresh cheese and greens), you can absolutely freeze the grilled chicken. Wrap the cooled chicken cutlets tightly and stash them in the freezer for up to two months. When you’re ready to assemble another Grilled Chicken Caprese Salad, just thaw and proceed with the fresh toppings.

Reheating

To reheat the chicken, simply warm it in a skillet over medium until heated through and juicy. You can also pop it in the microwave for a minute or two (just watch out for the cheese!). Once warm, build your salad as usual and embrace those satisfying flavors all over again.

FAQs

Can I use chicken thighs instead of breast cutlets?

Absolutely! Chicken thighs are deliciously juicy and work just as well. Just pound them to an even thickness and adjust cooking time as needed for perfect results in your Grilled Chicken Caprese Salad.

What’s the best way to make balsamic glaze at home?

If you can’t find store-bought balsamic glaze, simply simmer balsamic vinegar in a small saucepan until it reduces by half and becomes syrupy—usually about 10 to 15 minutes. Cool before drizzling, and you’ll have a homemade touch for your salad.

Can I prep the chicken ahead of time?

Yes! You can season and marinate the chicken cutlets up to a day in advance and keep them in the fridge until ready to grill. This actually allows the flavors to develop more fully, making your Grilled Chicken Caprese Salad even tastier.

What other greens can I use instead of arugula?

If arugula isn’t your thing or you just want a change, baby spinach, mixed spring greens, or even crisp romaine all work beautifully as substitutes in this recipe.

How do I keep the mozzarella from sliding off the chicken?

For best results, place the mozzarella on the chicken during the last minute of grilling so it softens and adheres to the hot surface. You can also lightly press the cheese against the chicken for a few moments as it melts before transferring everything to the plates.

Final Thoughts

I can’t recommend the Grilled Chicken Caprese Salad enough! It’s everything I love about fresh, sunny dinners—simple, gorgeous, and bursting with flavor. Try it out and make it your own—you’re going to want to add this one to your regular rotation!

Grilled Chicken Caprese Salad Recipe

★★★★★

4.9 from 6 reviews

Author: Ethan
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Enjoy a delicious and satisfying Grilled Chicken Caprese Salad that combines tender grilled chicken with the classic flavors of a Caprese salad. This dish is perfect for a light and flavorful meal.

Instructions

Season the Chicken: Rub the chicken with olive oil, salt, garlic powder, Italian seasoning, and pepper.
Preheat the Grill: Prepare the grill or grill pan and heat to medium-high.
Prepare the Salad: Divide arugula onto plates.
Grill the Chicken: Cook the chicken on the grill until done, then top with mozzarella and cook until melted.
Assemble the Salad: Place the chicken on the arugula, top with tomatoes, drizzle with balsamic glaze, and garnish with basil.