This 15-minute high-protein Grilled Chicken Caprese Salad is made with grilled chicken breast cutlets, topped with fresh mozzarella, tomatoes, basil, balsamic glaze and served atop arugula.
Grilled Chicken Caprese
If you need chicken breast dinner ideas, you'll love this easy recipe! I love grilling outside in the summer, and bonus points if I can use vegetables from my garden. Highlighting the best of summer produce with fresh tomatoes and basil, this healthy roasted chicken caprese recipe is perfect for lunch or dinner. This warm, high-protein salad doesn't take long to prepare and cooks quickly. For more Caprese recipes, try my Breaded Chicken Cutlet Caprese Salad, Traditional Caprese Salad, or Chicken Caprese Skillet.
My inspiration for making this Grilled Chicken Caprese
I recently ordered a grilled chicken caprese salad from my local pizzeria, and it actually comes breaded and fried. I asked for it to be replaced with grilled chicken, a handy tip I always use when eating out. My meal was not only filling, but also delicious. Someone on Instagram requested a remake, so I’m uploading it! Here are a few reasons why we love this app:
- fast: From seasoning and baking cutlets to preparing salad ingredients, dinner is ready in 20 minutes.
- High in protein: Chicken and mozzarella provide 34 grams of protein per serving.
- Low Carb: Not breading the chicken makes it a low-carb dinner option.
Chicken Caprese Ingredients
To make this Chicken Caprese Salad you will need the following ingredients: See recipe card below for exact measurements..
- chicken: You can buy thinly sliced chicken cutlets at the store or cut them yourself. Slice boneless, skinless chicken breast vertically into wide, thin slices, pounding thinner with a mallet if necessary.
- extra virgin olive oil This will coat the chicken and help the spices stick.
- seasoning: Season the chicken with kosher salt, fresh pepper, garlic powder, and Italian seasoning.
- Arugula: Peppery greens make a great base for Chicken Caprese.
- Mozzarella: Fresh mozzarella cheese melts beautifully onto the grilled chicken.
- Grape Tomatoes: Cut the cherry tomatoes in half. You can use cherry tomatoes or dice larger tomatoes.
- Balsamic Glaze: You can buy balsamic glaze from the supermarket or make it at home by boiling balsamic vinegar in a small saucepan for 10 to 20 minutes. It's done when it's reduced by half and feels thick and syrupy.
- basil: Top off your Caprese salad with fresh basil leaves.
How to Make Grilled Chicken Caprese
This is a caprese salad that is easy to make. Scroll down to the recipe card for detailed instructions.
- Season the chicken Finish with olive oil, salt, pepper, garlic powder, and Italian seasoning.
- Preheat the grill medium height. Clean and oil the griddle to prevent the chicken from sticking. Apply a little oil to a paper towel and rub the grill.
- grill the chicken For a few minutes on each side. Once cooked, top each slice with mozzarella cheese and cook until melted.
- Assemble the salad: Divide the arugula among 4 plates. Top each chicken cutlet, mozzarella cheese, and tomato. Drizzle with balsamic glaze and top with basil.
Variations and Tips
- No Italian seasoning? Use any dried herbs you have on hand, such as dried basil, oregano, or parsley.
- protein: Use shrimp or salmon instead of chicken and serve with cheese on the side.
- greens: Replace arugula with mixed greens or butter lettuce.
- tomato: Swap grape tomatoes for cherry tomatoes or dice large tomatoes.
- cheese: Replace mozzarella cheese with burrata cheese.
- Chicken Caprese Dressing: Make the vinaigrette with balsamic vinegar, olive oil, Dijon, salt, and pepper.
- No grill? Cook the chicken in a grill pan on the stovetop.
offer suggestions
This chicken caprese recipe is great for an easy lunch or light dinner. Here are two ways to serve it for a more filling meal.
- Grilled Chicken Caprese Sandwich: For an even more hearty meal, sandwich the chicken between Italian bread.
- Chicken Caprese Pasta: Top the pasta with chicken and use less arugula.
save
Keep chicken caprese and salad ingredients separate. Chicken can be stored in the refrigerator for up to 4 days. Reheat the chicken before serving.
More Main Dish Salad Recipes You'll Love
Produce: 4 Servings
Serving Size: One Pork 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 grease the grill to prevent it from sticking. If using a grill pan, heat over medium heat and drizzle with oil.
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Divide arugula among 4 plates, 1 1/2 cups each.
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Grill chicken for 2 to 3 minutes on each side, until cooked through, then top with mozzarella cheese. Cook for 1 minute more to dissolve, then place on 4 plates.
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Place cherry tomatoes on top of the chicken and drizzle with balsamic glaze. Finish with fresh basil.
Final step:
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transform:
- No Italian seasoning? Use any dried herbs you have on hand, such as dried basil, oregano, or parsley.
- Breaded cutlets: Try using the air fryer chicken cutlet recipe.
- Protein: Use shrimp or salmon instead of chicken and serve with cheese.
- greens: Replace arugula with mixed greens or butter lettuce.
- tomato: Swap grape tomatoes for cherry tomatoes or dice large tomatoes.
- cheese: Replace mozzarella cheese with burrata cheese.
- Chicken Caprese Dressing: Make the vinaigrette with balsamic vinegar, olive oil, Dijon, salt, and pepper.
- No grill? Cook the chicken in a grill pan on the stovetop.
clothing material: One Pork cutlet with salad, calorie: 284 calorie, carbohydrate: 13 g, protein: 34 g, province: 11 g, Saturated Fat: 5 g, cholesterol: 105 mg, salt: 483 mg, fiber: 2 g, sugar: 9 g
