Caprese Salad with Grilled Chicken and Balsamic Reduction
Grilled chicken, ripe tomatoes, and fresh mozzarella meet a tangy balsamic reduction.
Dietary
Wheat free, Nut free, Halal
Allergens
Dairy
This main-course salad layers juicy grilled chicken breast with sliced tomatoes, fresh mozzarella, and basil, then finishes with a glossy balsamic reduction drizzled over the top. It balances smoky, creamy, and tangy flavors in one dish, making it a satisfying lunch or light dinner, especially in summer when tomatoes are at their peak.
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup balsamic vinegar
- 1 tablespoon honey
- 4 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 0 flaky sea salt, to taste
Method
-
Pat the chicken breasts dry and rub with 2 tablespoons olive oil, salt, pepper, and garlic powder.
-
Preheat a grill or grill pan over medium-high heat.
-
Grill the chicken breasts for 6 to 7 minutes per side, until internal temperature reaches 165°F.
-
Transfer the chicken to a cutting board and let rest 5 minutes before slicing.
-
While the chicken grills, combine the balsamic vinegar and honey in a small saucepan over medium heat.
-
Simmer the balsamic mixture, stirring occasionally, until reduced by half and syrupy, about 10 minutes.
-
Remove the reduction from heat and let it cool slightly; it will thicken further as it cools.
-
Arrange the sliced tomatoes and mozzarella on a serving platter, overlapping slightly.
-
Slice the rested chicken and layer it over the tomatoes and mozzarella.
-
Scatter fresh basil leaves over the top and drizzle with the remaining 1 tablespoon olive oil.
-
Drizzle the balsamic reduction generously over the salad and finish with a pinch of flaky sea salt before serving.
Related recipes
Rate this recipe
Report this comment
Caprese Salad with Grilled Chicken and Balsamic Reduction
This main-course salad layers juicy grilled chicken breast with sliced tomatoes, fresh mozzarella, and basil, then finishes with a glossy balsamic reduction drizzled over the top. It balances smoky, creamy, and tangy flavors in one dish, making it a satisfying lunch or light dinner, especially in summer when tomatoes are at their peak.
45 min 4 servings 420 cal
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup balsamic vinegar
- 1 tablespoon honey
- 4 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 1/4 cup fresh basil leaves
- 0 flaky sea salt, to taste
Method
- 1
Pat the chicken breasts dry and rub with 2 tablespoons olive oil, salt, pepper, and garlic powder.
- 2
Preheat a grill or grill pan over medium-high heat.
- 3
Grill the chicken breasts for 6 to 7 minutes per side, until internal temperature reaches 165°F.
- 4
Transfer the chicken to a cutting board and let rest 5 minutes before slicing.
- 5
While the chicken grills, combine the balsamic vinegar and honey in a small saucepan over medium heat.
- 6
Simmer the balsamic mixture, stirring occasionally, until reduced by half and syrupy, about 10 minutes.
- 7
Remove the reduction from heat and let it cool slightly; it will thicken further as it cools.
- 8
Arrange the sliced tomatoes and mozzarella on a serving platter, overlapping slightly.
- 9
Slice the rested chicken and layer it over the tomatoes and mozzarella.
- 10
Scatter fresh basil leaves over the top and drizzle with the remaining 1 tablespoon olive oil.
- 11
Drizzle the balsamic reduction generously over the salad and finish with a pinch of flaky sea salt before serving.
Comments
Log in to comment.