This 15-minute, high-protein, Grilled Chicken Caprese salad is made with grilled chicken breast cutlets, topped with fresh mozzarella, tomatoes, basil and balsamic glaze, served over a bed of arugula.
Grilled Chicken Caprese
If you need dinner ideas for chicken breasts, you will love this easy recipe! During the summer, I love to grill outside, and bonus points if I can use veggies from my garden. Highlighting the best of summer produce with fresh tomatoes and basil, this healthy Grilled Chicken Caprese recipe is perfect for lunch or dinner. This warm, high protein salad doesn’t take long to prep and cooks quickly. For more caprese recipes, try my breaded Chicken Cutlet Caprese Salad, this traditional Caprese Salad, or Chicken Caprese Skillet.
My Inspiration for Making this Grilled Chicken Caprese
I recently ordered this grilled chicken caprese salad at my local pizzeria, which actually comes breaded and fried. I asked them to swap it with grilled chicken, which is an easy tip I always use when eating out. My meal was not only filling but so good. Someone asked me on Instagram to remake it, so here it is! Below are a few more reasons to love it:
- Quick: From seasoning and grilling the cutlets to prepping the salad ingredients, dinner will be ready in under 20 minutes.
- High Protein: The chicken and mozzarella provide 34 grams of protein per serving.
- Low Carb: Not breading the chicken makes this a low-carb dinner option.
Chicken Caprese Ingredients
To make this chicken caprese salad, you will need the following ingredients: See recipe card at the bottom for exact measurements.
- Chicken: You can buy thin sliced chicken cutlets at the store or cut your own. Slice boneless, skinless chicken breasts vertically so you end up with wide, thin pieces and if needed, you can pound them thinner with a mallet.
- Extra Virgin Olive Oil coats the chicken and helps the spices stick.
- Seasoning: Kosher salt, fresh black pepper, garlic powder and Italian seasoning season the chicken.
- Arugula: The peppery greens are an excellent base for the chicken caprese.
- Mozzarella: Fresh mozzarella melts beautifully over the grilled chicken.
- Grape Tomatoes: Cut grape tomatoes in half, you can also use cherry tomatoes or dice a larger tomato instead.
- Balsamic Glaze: You can purchase balsamic glaze from the supermarket or make it at home by simmering balsamic vinegar in a small pot for 10 to 20 minutes. When it is reduced by half and thick and syrupy, it’s ready.
- Basil: Finish off this caprese salad with fresh basil leaves.
How to Make Grilled Chicken Caprese
This easy caprese salad is simple to make. For detailed instructions, scroll down to the recipe card.
- Season the chicken with olive oil, salt, pepper, garlic powder, and Italian seasoning.
- Preheat the grill to medium-high. Clean and oil the grates to prevent the chicken from sticking. Just drizzle some oil on paper towels and rub over the grates.
- Grill the chicken for a few minutes on each side. Once cooked through, top each piece with mozzarella and cook until melted.
- Assemble the salads: Divide the arugula between 4 plates. Top each with a chicken cutlet, more mozzarella, and tomatoes. Drizzle with balsamic glaze and top with basil.
Variations & Tips
- No Italian Seasoning? Use whatever dried herbs you have, like dried basil, oregano, or parsley.
- Protein: Use shrimp or salmon instead of chicken and serve the cheese on the side.
- Greens: Substitute arugula with mixed greens or butter lettuce.
- Tomatoes: Swap grape tomatoes with cherry tomatoes, or dice a large tomato.
- Cheese: Replace mozzarella with burrata.
- Chicken Caprese Dressing: Make a vinaigrette with balsamic vinegar, olive oil, Dijon, salt, and pepper.
- No grill? Cook the chicken on the stove in a grill pan.
Serving Suggestions
This chicken caprese recipe is an easy lunch or light dinner. Below are 2 different ways to serve it for a more filling meal.
- Grilled Chicken Caprese Sandwich: Sandwich the chicken between Italian bread for a heartier meal.
- Chicken Caprese Pasta: Serve the chicken over pasta and use less arugula.
Storage
Store the chicken caprese and other salad ingredients separately. The chicken will last for up to 4 days in the refrigerator. Reheat chicken before serving.
More Main Dish Salad Recipes You’ll Love
Yield: 4 servings
Serving Size: 1 cutlet with salad
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Season the chicken with 1 teaspoon extra virgin olive oil, salt, garlic powder, Italian seasoning and fresh pepper.
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Preheat the grill to medium-high, clean and oil the grates to prevent sticking. If using a grill pan, heat on medium-high heat and spray with oil.
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Divide the arugula, 1 1/2 cups each on 4 plates.
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Grill the chicken 2 to 3 minutes on each side, until cooked through then top with mozzarella. Cook 1 more minute, to melt then transfer to the 4 plates.
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Top the chicken with cherry tomatoes and drizzle with balsamic glaze. Finish with fresh basil.
Last Step:
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Variations:
- No Italian Seasoning? Use whatever dried herbs you have, like dried basil, oregano, or parsley.
- Breaded Cutlets: Use my air fryer chicken cutlet recipes.
- Protein: Use shrimp or salmon instead of chicken and serve the cheese on the side.
- Greens: Substitute arugula with mixed greens or butter lettuce.
- Tomatoes: Swap grape tomatoes with cherry tomatoes, or dice a large tomato.
- Cheese: Replace mozzarella with burrata.
- Chicken Caprese Dressing: Make a vinaigrette with balsamic vinegar, olive oil, Dijon, salt, and pepper.
- No grill? Cook the chicken on the stove in a grill pan.
Serving: 1 cutlet with salad, Calories: 284 kcal, Carbohydrates: 13 g, Protein: 34 g, Fat: 11 g, Saturated Fat: 5 g, Cholesterol: 105 mg, Sodium: 483 mg, Fiber: 2 g, Sugar: 9 g
