Pin I was standing in my kitchen on a warm June evening, staring at a bunch of basil I'd bought on impulse at the farmers market. The chicken breasts were already thawing, and I had tomatoes that were almost too ripe to wait another day. That's when I remembered the little trattoria in Rome where I'd eaten the most perfect caprese, and I thought, why not add grilled chicken? It turned into one of those meals that feels both effortless and special, the kind you make when you want something satisfying without spending an hour at the stove.
The first time I served this to friends, I'd underestimated how much people would love it. I made enough for four, thinking we'd have leftovers, but within minutes the platter was empty and someone was asking if I could make more. There's something about the way the balsamic glaze pools around the tomatoes and the basil releases its fragrance that makes people lean in and take notice. Now it's my go to whenever I want to impress without the stress.
Ingredients
- Boneless, skinless chicken breasts (about 300 g): I always pound them to an even thickness so they cook uniformly on the grill, which prevents that dreaded dry edge and raw center situation.
- Olive oil (1 tbsp for chicken): This helps the seasoning stick and keeps the chicken from sticking to the grill, plus it adds a subtle richness.
- Salt, black pepper, and dried Italian herbs: These simple seasonings let the chicken shine without competing with the fresh flavors in the salad.
- Ripe tomatoes (3 medium): Use the ripest ones you can find because their sweetness balances the tangy balsamic perfectly.
- Fresh mozzarella cheese (200 g): I prefer the kind packed in water because it's creamier and more delicate than the block style.
- Fresh basil leaves (1 cup): Tear them gently by hand instead of chopping to avoid bruising, which keeps their flavor bright and aromatic.
- Mixed salad greens (100 g, optional): I add these when I want a bit more volume and a peppery bite, but they're not essential.
- Extra virgin olive oil (2 tbsp for dressing): Splurge on a good one here since it's not being cooked, and the flavor really comes through.
- Balsamic glaze (2 tbsp): This is thicker and sweeter than regular balsamic vinegar, and it clings beautifully to every ingredient.
- Honey (1 tsp, optional): A tiny bit of honey softens the acidity and ties all the flavors together, especially if your tomatoes are on the tart side.
Instructions
- Prep and heat the grill:
- Get your grill or grill pan nice and hot over medium high heat so the chicken gets those beautiful char marks without sticking. A properly preheated surface makes all the difference in achieving that smoky flavor.
- Season the chicken:
- Rub each breast with olive oil, then sprinkle evenly with salt, pepper, and Italian herbs if you're using them. I like to do this right before grilling so the salt doesn't draw out too much moisture.
- Grill the chicken:
- Place the chicken on the grill and resist the urge to move it around, let it cook undisturbed for 6 to 7 minutes per side until the juices run clear. Let it rest for 5 minutes after grilling, then slice it thinly against the grain for the most tender bites.
- Arrange the salad components:
- On a large platter or individual plates, layer the tomato slices, mozzarella, and basil leaves in an overlapping pattern that looks effortless but intentional. Tuck in some mixed greens if you want extra color and texture.
- Add the chicken:
- Lay the sliced grilled chicken over the top of the salad, fanning it out so everyone gets a bit of everything in each serving. The warmth from the chicken will slightly soften the cheese, which is exactly what you want.
- Make the dressing:
- In a small bowl, whisk together the extra virgin olive oil, balsamic glaze, and honey if using, then season with a pinch of salt and pepper. Taste it and adjust the sweetness or acidity to your liking.
- Drizzle and serve:
- Pour the dressing evenly over the entire salad just before you bring it to the table so everything stays fresh and vibrant. Serve immediately while the chicken is still warm and the contrast with the cool ingredients is at its peak.
Pin One Saturday afternoon, my neighbor brought over a bottle of chilled Pinot Grigio, and we sat on the porch with this salad between us, talking for hours. The way the flavors mingled with the crisp wine, the way the basil perfumed the air, it wasn't just lunch, it was one of those moments that remind you why cooking for people matters. Food like this doesn't need to be complicated to bring people together.
Making It Your Own
I've made this salad dozens of times, and I'm always tweaking it based on what I have or who I'm feeding. Sometimes I'll toss in sliced avocado for creaminess, or scatter toasted pine nuts on top for a little crunch. If I'm serving it as a side, I'll skip the chicken and double the mozzarella. It's endlessly adaptable, and that's part of why it never gets boring.
Serving Suggestions
This salad is substantial enough to be a full meal on its own, but it also pairs beautifully with crusty bread or a light soup. I've served it at summer barbecues, weeknight dinners, and even as part of a larger spread for guests. It looks impressive on a big platter, but it's just as lovely plated individually if you're going for a more formal presentation.
Storage and Leftovers
If you have leftovers, store the components separately so nothing gets soggy. The grilled chicken keeps well in the fridge for up to three days and tastes great cold or gently reheated. I've even tucked the leftovers into a wrap or sandwich the next day, and it's just as delicious in a completely different form.
- Keep the dressing in a jar so you can shake it up and drizzle fresh each time.
- Store the basil stems down in a glass of water to keep it perky for another day or two.
- If you're prepping ahead, grill the chicken in the morning and let it come to room temperature before serving.
Pin There's a quiet joy in making something this simple and watching it disappear from the plate. I hope this becomes one of those recipes you return to again and again, the kind that feels like home no matter the season.
Recipe FAQ
- → How do I ensure the chicken is cooked through?
Grill the chicken for 6–7 minutes per side over medium-high heat until the internal temperature reaches 165°F (74°C) and juices run clear. Let it rest for 5 minutes before slicing to retain moisture.
- → Can I make this salad ahead of time?
Prepare the grilled chicken and chop vegetables in advance, storing them separately. Assemble and dress the salad just before serving to keep the greens fresh and crisp.
- → What type of mozzarella works best?
Fresh mozzarella delivers the best flavor and texture. Buffalo mozzarella offers a richer, creamier taste if you prefer a more indulgent option. Avoid pre-shredded varieties for this application.
- → How can I make this vegetarian?
Simply omit the chicken and increase the mozzarella or add sliced avocado, toasted pine nuts, or chickpeas for protein and satisfying texture.
- → What wine pairs well with this dish?
Crisp, light whites work beautifully. Try a Sauvignon Blanc or Pinot Grigio to complement the fresh basil and tangy balsamic flavors without overpowering the delicate ingredients.