Description

This balsamic chicken Caprese salad is a fresh, vibrant meal packed with bold Italian flavors. Grilled or pan-seared chicken breast is marinated in tangy balsamic vinegar and herbs, then served over a bed of mixed greens with juicy tomatoes, creamy mozzarella, and fresh basil. Finished with a drizzle of balsamic glaze, it’s a light yet satisfying dish perfect for lunch or dinner.

Ingredients

Chicken Marinade

2 boneless, skinless chicken breasts
¼ cup balsamic vinegar
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon dried Italian seasoning
Salt and black pepper to taste

Salad

4 cups mixed salad greens
1 cup cherry tomatoes, halved
1 cup fresh mozzarella balls (bocconcini or ciliegine)
¼ cup fresh basil leaves
Balsamic glaze for drizzling

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Instructions

Marinate the Chicken: In a bowl, whisk together the balsamic vinegar, olive oil, minced garlic, Italian seasoning, salt, and pepper. Add the chicken breasts to a resealable bag or shallow dish, pour in the marinade, and refrigerate for at least 30 minutes or up to 4 hours to infuse flavor.
Cook the Chicken: Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5 minutes to retain juices, then slice thinly.
Assemble the Salad: On a large serving platter or individual plates, arrange the mixed greens, halved cherry tomatoes, mozzarella balls, and fresh basil leaves evenly.
Add the Chicken and Dress: Top the salad with the sliced chicken breasts. Drizzle generously with balsamic glaze to add a sweet tangy finish. Serve immediately for best freshness and texture.

Notes

You can substitute grilled shrimp or tofu for a different protein option.
For extra flavor, add avocado slices or a sprinkle of pine nuts.
Store leftovers separately and assemble fresh to maintain the salad’s texture and taste.