Grilled Balsamic Chicken Caprese Salad

This grilled balsamic chicken caprese salad is the perfect hearty summer salad! It’s filling and delicious with all the classic flavors of a caprese salad and a little extra protein and flavor from the grilled chicken. It has the classic tomato, mozzarella, basil and balsamic flavor profiles.

This can be served as a main course or side dish. It will serve 4 people as a main dish or 8 as a side dish. The balsamic reduction can be drizzled on top before service or after plating, just depending on preference.

What you need to make this grilled balsamic chicken caprese salad:

Serves 4 people as a main course meal or 8 people as a side dish

For Chicken:

• 2 small chicken breasts
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon olive oil
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 teaspoon honey

For Balsamic Reduction:

• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon sugar
• 1/2 teaspoon salt
• pinch black pepper
• 2 tablespoons olive oil

For Salad:

• 6 cups spring mix – I usually do 6 handfuls instead of measuring it out
• 1 1/2 cups cherry tomatoes
• 8 ounces mozzarella pearls or fresh mozzarella sliced into bite size pieces
• 1/3 cup loosely packed fresh basil – sliced into a chiffonade cut or roughly torn, my leaves are small so I leave them whole

Instructions:

To prepare the chicken:

1. Mix together balsamic vinegar, Worcestershire sauce, olive oil, black pepper, salt, garlic powder, and honey in a large zip-lock bag.
2. Add chicken breast to bag with sauce and mix around so chicken gets nicely coated. You can refrigerate for 15 minutes or longer for a stronger marinade or grill straight from this point.
3. Heat grill to 400 F.
4. Add chicken breast and baste with remaining marinade from the bag every 5-10 minutes until marinade is gone and chicken is cooked though to 165 f. internal temperature. about 25-30 minutes, depending on the thickness of your chicken.
5. Let chicken rest for a few minutes then slice into strips to serve on your salad.

To make the balsamic reduction:

1. Add the balsamic vinegar, honey, sugar, salt, pepper and olive oil to a small sauce pan and whisk together over low heat until sugar and honey dissolve and stir until the balsamic vinegar thickens slightly, about 3 minutes.
2. Remove from heat and refrigerate reduction until it cools.

For Assembly:

1. Add spring mix, grilled chicken slices, tomatoes, mozzarella pearls, fresh basil and drizzle with the balsamic reduction over the top.
2. Enjoy!

Here are a few other salad recipes you may love:

• Black Bean Salad RECIPE HERE
• Mediterranean Chickpea Pasta Salad RECIPE HERE
• beet, Orange and Avocado Salad RECIPE HERE
• BBQ Chicken Salad RECIPE HERE
• Cucumber Sushi Salad RECIPE HERE
• Street Corn Salad RECIPE HERE
• “School Lunch” Salad RECIPE HERE
• Honey Mustard Chicken Salad RECIPE HERE
• Balsamic Wedge Salad RECIPE HERE

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Grilled Balsamic Chicken Caprese Salad

All the flavors of a caprese salad with grilled balsamic chicken.

Course Dinner, Main Course, Salad

Cuisine Dinner, main course, Salad

Keyword basil, Chicken, Dinner, grilled, main course, Salad, Tomatoes, Weekend Dinner, Weeknight Dinner

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author Aryn Tharp

Ingredients

• For chicken:
• 2 small chicken breasts
• 1 tablespoon balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon olive oil
• 1/8 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1 teaspoon honey
• For balsamic reduction:
• 1/3 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon sugar
• 1/2 teaspoon salt
• pinch black pepper
• 1 tablespoon olive oil
• For salad:
• 6 cups spring mix – I usually grab 6 handfuls instead of measuring it out
• 1 1/2 cups cherry tomatoes
• 8 ounces mozzarella pearls or fresh mozzarella sliced into bite size pieces
• 1/3 cup loosely packed fresh basil – sliced into a chiffonade cut or roughly torn

Instructions

• To prepare chicken:
• Mix together balsamic vinegar, Worcestershire sauce, olive oil, black pepper, salt, garlic powder, and honey in a large zip-lock bag.
• Add chicken breast to bag with sauce and mix around so chicken gets nicely coated. You can refrigerate for 15 minutes or longer for a stronger marinade or grill straight from this point.
• Heat grill to 400 F.
• Add chicken breast and baste with remaining marinade from the bag every 5-10 minutes until marinade is gone and chicken is cooked though to 165 f. internal temperature. about 25-30 minutes, depending on the thickness of your chicken.
• Let chicken rest for a few minutes then slice into strips to serve on your salad.
• to make balsamic reduction:
• Add the balsamic vinegar, honey, sugar, salt, pepper and olive oil to a small sauce pan and whisk together over low heat until sugar and honey dissolve and stir until the balsamic vinegar thickens slightly, about 3 minutes.
• Remove from heat and refrigerate reduction until it cools.
• For assembly:
• Add spring mix, grilled chicken slices, tomatoes, mozzarella pearls, fresh basil and drizzle with the balsamic reduction over the top.
• Enjoy!