Chicken Caprese Salad with Balsamic Glaze

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A light and fresh salad featuring grilled chicken, ripe tomatoes, fresh mozzarella, and basil, finished with a thin drizzle of reduced balsamic vinegar and olive oil. No added sugar. This Italian-inspired salad recipe (low carb), ready in about 30 minutes, pairs boneless skinless chicken breasts, olive oil, salt into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 350 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pieces (about 10 oz) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, sliced ripe tomatoes
• 8 oz, sliced fresh mozzarella
• 1/2 cup fresh basil leaves
• 1/4 cup balsamic vinegar
• 1/4 tsp garlic powder

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat grill or grill pan over medium-high heat. Brush 2 boneless skinless chicken breasts with 2 tbsp olive oil, then season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Grill chicken for 6-7 minutes per side until cooked through and internal temperature reaches 165°F. Let rest 5 minutes, then slice thinly.
2. Step 2: Meanwhile, pour 1/4 cup balsamic vinegar into a small saucepan over medium heat. Simmer for 5-6 minutes, stirring occasionally, until reduced by half to about 2 tbsp of light glaze. Remove from heat; it thickens further as it cools.
3. Step 3: On a large platter, arrange sliced grilled chicken, 2 sliced ripe tomatoes, 8 oz sliced fresh mozzarella, and 1/2 cup fresh basil leaves. Drizzle everything with the balsamic glaze and remaining 1 tbsp olive oil before serving.